Which brand of cocoa powder do you use?

by (817) Updated December 29, 2013 at 5:24 AM Created June 11, 2011 at 1:17 AM

I eat at least a TBSP of cocoa every day. I mix it with coffee and have been making shakes with it since the summer hit. I'm partial to Hershey's Special Dark but it's not organic and I'm sure the bean-to-package process is questionable (ingredients: cocoa). I've tried Penzey's, NOW organic, Ghirardelli, and the regular Hershey's cocoa, but the Special Dark has an intensity that I really enjoy. Any suggestions for organic or minimally processed cocoa?

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14 Replies

1633 · June 11, 2011 at 9:50 AM

I don't have tips on specific brands, but do have an answer to help in your choice:

There are 2 types of unsweetened cacao powder to consider:
  • natural (simply roasted and pulverized into powder)
  • dutch processed (processed with alkali to reduce acidity and less bitter)

Dutch processing reduces flavanol content, so go with the natural if you want the maximum benefit. I prefer the bitter taste of naturally processed.

Some analysis with pretty graphs and all:
On brands: Finding non-dutched powder in the UK is very difficult, so I'm currently ordering many different brands from the US. Price is important (I eat a lot) so ordered here starting with the cheapest/100g:

Up until now I've been getting by with a supply of Hershey's Natural Unsweetened brought from the USofA, but it will be gone by end of day.

12804 · June 11, 2011 at 3:12 AM

trader joes brand is pretty good and cheap

Medium avatar
19355 · June 12, 2011 at 12:32 PM

Heryshey's Natural 100% cocoa all the way baby! It's both cheap and good!

Stay away from the "dutched" stuff, like Sean said, it has all the taste but none of the nutrition of real chocolate.

5888 · June 12, 2011 at 12:24 PM

I use Scharffen Berger.

593 · June 11, 2011 at 5:19 AM

Do you have any "recipes" for drinking cocoa (made out of raw cocoa powder?). I've hade Cococeps (one portion bags from iHerb) with maca, cinnamon and stevia. I do have to use at least 3 droppers of stevia to make it actually taste good, and I don't think maca is the reason for that.

0 · December 29, 2013 at 5:24 AM

We use Bergenfield Natural Cocoa Powder. It is single origin and 100% cocoa (no fillers, additives, mixes, etc). It is non-alkalized, so it has all the polyphenols.

0 · June 26, 2012 at 5:28 PM

My brand is Ricoa unsweetened all-natural 100% and non-dutch processed cocoa powder.

370 · March 24, 2012 at 1:32 AM

A note on dutch-process vs. regular cocoa: the dutched stuff dissolves much better in liquids, including coffee. So if you're like me, and you're cuckoo for cocoa for the taste rather than nutritional benefits, it's the obvious choice. I also use Hershey's Special Dark, though if I could find higher-end dutch cocoa in my area, I would buy that.

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2913 · March 24, 2012 at 1:21 AM

Pernigotti Cocoa, the gourmet's choice :p Highly rated by Cooks Illustrated and Saveur, Amazon reviewers give it 30 5-star ratings out of 32 total ratings.

Lightly Dutch processed cocoa with vanilla mixed in, the Italian maker insists they remove less fat than other cocoa makers.

0 · March 24, 2012 at 1:14 AM

Using a coffee grinder to create "cacao brewing nibs" (less coarse nibs for adding to ground coffee) showed me that this same process creates cacao powder - just keep grinding. So, if especially tasty raw nibs are available, try making your own raw cacao powder. Technically, this does not create the further processed "cocoa powder", but should retain the raw cacao nutrition. Note: cacao powder (and cocoa powder) will clog coffee filters - just use the ground nibs.

0 · March 21, 2012 at 5:49 PM

A Cacao Festival seems to be occurring in more communities every year (and at different times of the year). These are fun events for learning about cacao nutrition and about the different cocoa powders. Not until I added fruit juice concentrate (syrup) to the Tessera recipe did I realize that cocoa powders have flavor and acidity uniqueness which affects the recipe. Depending on the recipe, some powders are much better than others.

968 · March 16, 2012 at 4:00 AM

Loving Earth Cacao is probably one of the best. It raw so retains the nutrients of the bean.

0 · March 16, 2012 at 3:54 AM

Chocolate Tessellation (chocolate so intense that “It’s not candy!” could be included in the description of this Paleo-quality recipe) was created with Ghiradelli Natural Unsweetened Cocoa, an excellent product! The recipe has not been posted online yet, but Black Cherry Tessellas is similar and includes the brief history of this symbolic offering for a Mayan 2012 "celebration of cacao".

728 · June 11, 2011 at 2:25 AM

I've been using Equal Exchange(preferred) or Rapunzel.

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