Which type of cocoa is best to cook with?
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Which type of cocoa is best to cook with?
I want to make desserts for friends, but i am confused as to which type of cocoa to use. I see generally 70% or 82% Dark cocoa and would like to know which one might be better when making a chocolate dessert.
Best answer:
Answer by Elizabeth S
i would just get the hershey's cocoa in the brown can. my grandmother, mom, and i have all used it. they are great cooks...i am learning. lol.
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I normally use the 70% type, 82% might be too strong (bitter). Depends on how much you use and what effect you want.
if your after a bitter taste then use the 82% cocoa the higher the percent the richer it is
I find that with cocoa you get what you pay for. The more expensive the better.
This is going to be an answer you are really going to have to look at the rest of the recipe.
If the recipe has alot of sugar in it, try 82, if not then go down to a 70 as the content of sugar over coca butter is higher.
Now for the best type of choclate for cooking.
In the restaurants in France, to back home at my house in Canada. I use Valrhona. I hope where you are it is avaible at some specitaly stores.
Good luck,
Dutch process is the best dry type of cocoa, but Hershey’s is also really good. Dry cocoa is completely unsweetened. Bar chocolate or cocoa is either semi-sweet, bitter-sweet – anything in the 60% to 70% range is good quality. Other chocolates will either say unsweetened or milk chocolate. Pay attention to the recipe, because it makes a difference.
The higher the percentage, the less sweet it is. It all depends on the recipe, and your audience. The darker the chocolate, the richer it is. But it is also not as sweet.
Ghiradelli out of San Fran is best