Cocoa

[Amanda]

Here is a link to a very informative article I saw about cocoa.
http://www.davidlebovitz.com/archives/2010/02/cocoa_powder_faq_dutch-process_v.html
It is more relevant to the US in some of the terms used, but as far as product goes, we can relate here in Oz.
There is a vast world of difference in the  end product depending on the quality of cocoa used and it is worth experimenting even once to see what I mean.

[quirkycooking]

That was really interesting - thanks Amanda.  I wonder if the potassium solution is a good idea though?  I just worry that the more something is processed, the more nutrients it loses.  I like to use raw cacao powder as it still has so many vitamins and minerals in it, or at least organic cold-pressed cocoa.  (See my post about it here: http://quirkycooking.blogspot.com/2010/02/raw-cacao-treat-balls.html)

[meganjane]

Excellent article!! Now I know why the best chocolate cake recipes that use cocoa have bi-carb in them!!

[Thermomixer]

Tx Amanda - great article.  Has he got a TMX yet?  Know he siad that he didn't because he didn't have room !  Not sure if somebody has convinced him yet?

[andiesenji]

I use a lot of cocoa and 95% is Dutch process cocoa.   I buy several brands because some are better for some things than others.

I am allergic to full-fat chocolate but have no problems with the Dutched cocoa and I think it is mainly because of the acids in the raw or "natural" cocoa or chocolate. 

I can tell when drinks are made with "natural" or raw cocoa because I get almost immediate heartburn after drinking and it doesn't go away for some time, even with antacids and the same thing happens with cakes, etc. 

King Arthur Flour company here in the US carries several different cocoas and my favorites are "Double Dutch" and "Black"  - which is really almost black.  I also use a lot of Valrhoma and Callebaut but also currently have Guittard and Frontier, which is certified organic and a Fair Trade item. 
One of the smoothiest I have tried in recent years, but is not easy to find here, is Green & Blacks. 
I just checked my pantry and I also have these:
Schokinag (red)  Certified Kosher GMO free.     It’s quite good but red is the predominate color and I prefer dark brown.
Bensdorp   it’s okay but I like others better.
Cacao Barry  Extra Dark (Extra Brute) (intense red color)   the flavor is good but I like a darker color. 
Black Onyx Cocoa Powder (Ultra-Dutched) should be mixed with standard Dutch-process cocoa powder for baking, otherwise  result is a dry texture.

I don't have any on hand but regular Hersey's is a "natural" cocoa but their newer  "Special Dark"  is a Dutched cocoa and  has become popular with a lot of cooks here both for baking and for drinking because they offered some great price breaks  last fall, leading into the holiday season and the "big-box" discount member stores (Costco and Sam's Club) sell it in multi-packs at a significant discount. 

[Amanda]

Andie, you are very fortunate to have such a variety to choose from.  Here in South Australia I have struggled to find just Valrhona cocoa!  I have only found it in small 200gm packets at $8 each!!  Yesterday I contacted a food importer that I met recently to see if he can get me any larger quantities.
We can get Cadbury Bourneville cocoa in the supermarkets, but I stopped using that years ago when I found 2 Dutch brands - Van Houten and Droste but, again, can only get them in over-priced small packets.