at Sun, 20 Mar 2005 18:50:27 GMT in <TBj%d.20509$Pz7.20101
@newssvr13.news.prodigy.com>, (sandy) wrote :

>Hi
>
>I am using Hersheys dutch process cocoa for making hot chocolate. I
>would like opinions on what other cocoas are available that are perhaps
>better for this use.
>

Depends on how much you like Dutch-process. Dutching makes the cocoa, out
of the can, a soft purplish-brown and when mixed a dark, almost black burnt
umber. It takes off some of the strong edge, while at the same time adding
its own distinct, metallic flavour. It makes the cocoa much milder in
flavour, too. Dutch cocoa is slightly easier to mix with milk, although the
differences are slight.

Natural-process cocoa, the other choice, is a terra-cotta red out of the
can, mixing to a redwood brown. It has a definite initial punch and a much
stronger initial flavour. If the beans were naturally somewhat fruity, it
will also have a fruity cast, although if the flavour were somewhat earthy
to begin with, it won't change.

There's also a choice between high-fat and low-fat. High-fat is much richer
and with much more depth of flavour, but is more stubborn in mixing with
milk.

You've had Ghirardelli recommended to you. I second this recommendation.
It's a strong, fruity, high-fat natural-process cocoa with excellent depth
of flavour.

Better although much more expensive is Michel Cluizel "Dark" cocoa, another
high-fat natural-process, a little less fruity than Ghirardelli.

If you prefer Dutch, there's always the old standby: Droste, which IMHO is
quite good. It's high-fat as well.

Valrhona makes a Dutch-process cocoa that's also excellent. It's not so
heavily Dutched as the Droste, so it has a bit of initial punch and a
stronger overall flavour. It also doesn't have quite as dark of a colour.

Personally I don't recommend low-fat cocoas. My experience with them has
been that they're a bit like dust. Not much flavour and what is there
vanishes in milk.


--
Alex Rast

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