What is the difference between more expensive cocoa powder and regular one?
After a lifetime of buying regular dutch process cocoa powder, I have purchased a more expensive Valrhona cocoa powder. It may be just me, but it seems like the more expensive one makes much better cocoa drink. Is there a principal difference between those two products that could account for the perceived taste difference? I can see the Valrhona powder is darker.
Best Answer
Just as with other agricultural products, there are different grades and qualities of cocoa beans, and the resulting product is also affected by handling. Valrhona does use very high quality sources and has high standards for processing, but it isn't the only high quality chocolate producer out there, so you may want to give a few other brands a try and compare. There are also different methods of processing the cocoa powder that affect how it works as a drinking chocolate or in different recipes.
On the topic of taste, Serious Eats did a taste test of bar chocolates and found Trader Joe's compared favorably with Valrhona (although they gave the prize to Valrhona). But the comments about the flavors of others in their top 10 may also give you some ideas as to other chocolates to try. They also did a taste-test for drinking chocolates. They were specifically looking at things marketed as drinking chocolate and Valrhona seems not to have been compared here, but again, the notes about the different chocolates might be of interest.
King Arthur Flour also has several articles about cocoa powders and what type works well in what sort of recipe. Of course, they want you to buy the ones they sell, but it's still interesting reading. :-)
This one compares 5 different dutched cocoa types and ghirardelli natural cocoa and how each one affects a specific brownie recipe.
Pictures about "What is the difference between more expensive cocoa powder and regular one?"
Is there a difference in cocoa powders?
Raw cacao powder is different from natural and dutch-process unsweetened cocoa powder. Raw cacao powder is pure powder from the cacao bean and much less processed than both natural and dutch-process. You can use raw cacao powder in recipes calling for natural cocoa powder, but the two taste different.How can you tell if cocoa powder is high quality?
But there are other factors to look out for when you're scanning the cocoa section of the baking aisle as well. A cocoa powder's price can reflect the quality of the beans used; higher-quality beans contain a higher percentage of fat, which makes for a richer flavor overall.Does quality of cocoa powder matter?
Flavor: Great cocoa powder should taste strongly of pure chocolate without a lot of extra sweetness. Depending on the variety, cocoa can taste more of bitter dark chocolate or milder milk. Whatever the case, it should taste pleasant\u2014no chalky aftertaste or overly sweet additions.Does all cocoa powder taste the same?
As long as you buy the same type (e.g. granulated sugar), it should not be that different. However, that is definitely not the case for cocoa powders. Even cocoa powders that look similar from the outside may taste quite different.Dutch Process Cocoa Powder vs. Natural Cocoa Powder- Kitchen Conundrums with Thomas Joseph
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ROMAN ODINTSOV, Delphine Hourlay, Marta Dzedyshko, ROMAN ODINTSOV