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Droste Cocoa (8.8o oz)

4.6 out of 5 stars 107 customer reviews
| 7 answered questions
About the Product
  • Droste Cocoa mix for baking and drinking 8.8oz
  • Widely considered gourmet standard for Dutch processes dark cocoa and baking powder

Frequently Bought Together

  • Droste Cocoa (8.8o oz)
  • +
  • Valrhona 100% Pure Cocoa Powder (8.8 ounce)
  • +
  • King Arthur Flour Espresso Powder, 3 oz
Total price: $37.57
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Product Description

Product Packaging: Standard Packaging

A delicious drinking and baking cocoa powder. Great for an old-fashioned cup of hot cocoa or refreshing glass of chocolate milk, mix together two teaspoons Droste Cocoa and two heaping teaspoons sugar. Add enough water, milk or cream to stir to a paste. Add one cup hot or cold milk, stir well and serve. Excellent for baking.

Product Details

Package Type: Standard Packaging
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • ASIN: B0007V11TQ
  • UPC: 077428323035
  • Item model number: DC9727
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (107 customer reviews)
  • Amazon Best Sellers Rank: #75,553 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By A. Nathe on October 24, 2007
Package Type: Standard Packaging
My experience is quite different to most other reviewers, so perhaps it will be a helpful counterpoint. I used Droste to make a test cake for my son's birthday, and it had no detectable chocolate flavor. I then just tasted the Droste cocoa and found it awfully bland. I picked up a can of Pernigotti cocoa from Williams-Sonoma: horribly expensive, but produced quite a good chocolate cake from the same recipe. For baking, if you are a foodie, Droste will be disappointing. If you are limited to supermarket selections I would look for a recipe that calls for melted chocolate, perhaps in addition to cocoa, and use Lindt chocolate: the result should be more chocolate-tasting. If you have more money and/or resources, Callebaut cocoa (from Amazon or another mail-order place) is terrific, Green & Black also performs well and is popular with pastry chefs (it is organic, so look for it at organic shops or at Whole Foods), and as mentioned I found Pernigotti to perform well (find at Williams-Sonoma or a gourmet shop). Hope this is helpful.

An earlier reviewer commented that Dutched cocoas will produce more flavor: Dutching is an alkalizing treatment used to bring the cocoa taste forward. All Dutch-processed cocoas are not the same, however, and have different pH levels as well as dramatically different flavors. For more on this see Rose Levenbaum's "Cake Bible" or hit the Cook's Illustrated website. Rose recommends Green & Black's on her blog, and Cook's Illustrated recommends Callebaut as the best cocoa they reviewed (they did find Droste to be the best supermarket brand), although of the three cocoas I suggest only Callebaut was included in the Cook's Illustrated taste test.
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Get a tall mug, fill it 1/4 full with milk. Microwave till it is very hot. Add 1 extra heaping teaspoon of Droste. Mix till it dissolves completely - be sure to get the sides and bottom. Add a strong pinch of stevia for sweetening. Fill the rest with milk and heat. You can also use a pot to heat in if you want to share.

You can add sugar instead of stevia if you want, but why not save the calories for a second cup?
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I am a baker, and can tell you, this is VERY good. Yes, there are a few out there that are insanely expensive and probably taste better, but unless your the french guy from cupcake wars or a world famous chef, you aren't going to notice. What you WILL notice is the higher quality of your chocolate baked goods as opposed to that of say, hersheys cocoa. It tastes like a dark , rich chocolate. I top my cupcakes made with this, with a bittersweet (80% cocoa) chocolate ganache. It really brings out the flavor. Don't let poor reviews fool you, if you know what your doing in the kitchen, this product will not disappoint you.
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For those who wanted to use this chocolate for baking read below:

Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder:

Has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.

Unsweetened Cocoa:

Has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

[...]
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This cocoa is the best. Yes, it is three or four times more than supermarket brands, but it is worth it. When baking with it the end result is darker, richer, and, who can resist, chocolatier.
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Droste tastes off to me or chalky as one reviewer put it. It might be the packaging. Air and light are the enemy of all "living" foodstuffs such as cocoa, coffee, tea, wine, herbs, spices, etc. All these substances should kept in airtight containers away from the light, and in fact a lot of cocoa brands (Hershey, Ghiradelli, Scharffen Berger) come packaged in tins or the modern version thereof. Droste cocoa, oddly, is packaged in a barely sealed bag inside a cardboard box. On the other hand, it might be the processing. Droste cocoa has been alkalized ("dutched") in a process that increases the cocoa's natural pH by washing it with compounds of base elements like potassium, sodium or ammonium. 180 years ago, alkalizing cocoa was a technological breakthrough that compensated for the shortcomings of the primitive process then used to extract cocoa. The roasting and pressing techniques of the day left in more fat, which made the cocoa harder to disburse in liquid, and bits of roasted shell and cotyledon, which made it more bitter. Raising the pH addressed both these issues. Today, cooks are still saying Dutch process makes a mellower cocoa (some, me included, would say flatter and less complex.) Industry experts say that alkalization does not affect the taste at all given modern extraction techniques. Today, cocoa is alkalized primarily to adjust color: the higher the pH, the darker the product, and darker cocoa looks richer.* Taste and appearances aside, There is another issue with alkalized cocoa worth considering. As shown in research published in peer reviewed journals, alkalizing reduces flavanol content by 60% to 90%.Read more ›
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