"Rona Yuthasastrakosol" > wrote in message
...
> Does anyone have suggestions for the best type of cocoa for rolling
> truffles? Is it better to use Dutch-processed or the other kind? And are
> any particular brands better than others? I'm guessing Fry's is out,
> probably Hershey's, too. We also have Godiva cocoa but I found out it's
> the sweetened kind so that's out, too.I do have Penzey's cocoas around
here
> somewhere--both the natural and the Dutch process. Any suggestions?
>
> I recently made 6 batches of truffles using 6 different bittersweet
> chocolates. I have not done an official taste test, yet, but so far
Trader
> Joe's 70% seems to be the best. I will post our non-scientific rankings
> when I'm done :-).
>
> rona
>

Definitely go with the Dutched cocoa. The other cocoa will be much more
harsh in flavor. Dutched cocoa is smoother and mellower.

kimberly