The Secret to Ina Garten's Best Chocolate Recipes Is This Cocoa Powder That's Available on Amazon (2024)
Sydni Ellis
·2 min read
From her chocolate brownie pudding to her world-famous Beatty’s chocolate cake, there’s no denying Ina Garten has the most amazing chocolate recipes. They are always so rich, creamy, and delicious — and they’ll make your mouth water just thinking about them! One of the secrets behind her famous chocolate desserts? A specific cocoa powder that she recommends on her website, which you can buy on Amazon!
The Barefoot Contessa recommends the Pernigotti Cocoa Powder on her website. This ingredient has changed names — it’s now known as the ChefShop Cocoa Powder — and it comes in a 1 kilo (or 2.2-pound) bag on Amazon.
The cocoa powder is made from an Italian chocolate maker and contains the flavor of Dutch cocoa and vanilla. It has less fat removed than other cocoas, making it extremely rich and flavorful (which is why Garten’s recipes are so, so good).
In addition to the fabulous desserts you can make with this ChefShop Cocoa Powder, you can also whip up a decadent cup of hot cocoa, according to reviewers on Amazon.
“This is the best cocoa powder I’ve ever used,” one person wrote, adding that they can’t tell a difference between this and the original Pernigotti Cocoa. “This is so rich, and the hint of vanilla is wonderful. It elevates even simple dishes such as brownies and hot cocoa.”
Another said, “This is an excellent, all-purpose, full-flavored cocoa powder. It contains a touch of vanilla which is perfect for a rich and luscious cup of morning hot chocolate, and it bakes up into a delicious chocolate cake.” They also add theirs to the bottom of cake pans or in brownie recipes. It has many uses for chocolate lovers!
Now that it’s hot chocolate season (!!), you’ll definitely want a bag of this high-quality hot cocoa in your pantry. It also makes for a perfect gift for the foodies in your life.
ChefShop Cocoa Powder, Amazon – $28.95
This cocoa powder is made with Dutch processed cocoa and vanilla, for a rich, chocolatey taste that is unparalleled. This is Ina Garten’s preferred brand for her desserts, and it also works extremely well mixed with milk for hot cocoa. Store in the bag it comes in or in an airtight container, so it will be fresh whenever you are in the mood for baking.
Named as one of her favorite things to keep in the pantry, Pernigotti cocoa powder has always been Garten's go-to for recipes, including her Beatty's Chocolate Cake. These days, however, it may prove more difficult to find this particular brand for your own pantry.
Our favorites include Cacao Barry Cocoa Powder and Valrhona Pure Cocoa Powder. Those who've sampled their way through the chocolate desserts here on Serious Eats or in my cookbook may have noticed a trend—my recipes almost universally call for Dutch-process cocoa powder.
Garten recommends using a good bittersweet chocolate (she prefers Valrhona Le Noir 56% Cacao Semisweet Chocolate) and says to never use chocolate chips "because they have stabilizers in them."
Cocoa powder is the fine ground brown powder obtained from the partially or completely defatted portion of cocoa liquor or mass of fermented cocoa beans. Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red color. Commercially, it's available as regular, alkaline or dutch cocoa.
Natural or unsweetened cocoa powder is exactly what you get when the dried roasted cocoa solids are ground up, there is no extra processing (whereas there is more processing for Dutch-process cocoa). Natural cocoa powder is naturally acidic, has a strong flavor, and has a light reddish-brown color.
“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.
Like your spice collection, cocoa powder should be stored in an airtight container in a cool, dry place, such as your pantry or cupboard. The fridge or freezer might seem tempting, but both of those spots actually foster humid environments; for cocoa powder specifically, they should be avoided.
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—no chalky aftertaste or overly sweet additions.
Options like Ghiradelli Semi-Sweet Chocolate Baking Bars or bittersweet chocolate bars can be used interchangeably in recipes. Silva loves these varieties in desserts like chocolate truffles and tiramisu and recommends serving them with a good cup of coffee.
Cocoa powder is lower in fat and higher in nonfat cocoa solids than unsweetened chocolate. That means it's more concentrated with cocoa flavor, so to get the same final chocolate flavor in a recipe, you'll need less cocoa powder than unsweetened chocolate.
Product Details. Give baking and hot chocolate-making 100 percent with HERSHEY'S SPECIAL DARK Cocoa. From heavenly hot chocolate to fabulous frostings and gluten-free desserts, this 100% cacao is naturally unsweetened, highly versatile and 100 percent delicious.
Consuming a lot of cocoa might increase the risk of bleeding and bruising in people with bleeding disorders. Heart conditions: Cocoa contains caffeine. The caffeine in cocoa might cause irregular heartbeat in some people and should be used cautiously in people with heart conditions.
Ecuador is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it.
Cacao refers to cacao beans that have not been roasted, while cocoa refers to the powder and products produced after roasting. What is the difference between 100% cocoa and 100% cacao? 100% cacao powder is made from ground raw cacao beans, while 100% cocoa powder is made from ground, roasted cacao beans.
Van Houten has been manufacturing cocoa powder since 1828, when its founder, Coenraad Van Houten, pioneered a process to manufacture cocoa in Amsterdam, Holland.
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