Droste Dutch-process has been my #cocoa powder of choice ever since I baked my first pan of brownies (probably because it’s what my mom uses;) it produces darker-colored baked goods with a very deep, rich #chocolate flavor and low acidity. Pairing it with coffee/espresso elevates it to another level. I used this cocoa most recently in my #veganisnotscary fudgy chocolate cupcakes, but it’s also my secret ingredient for incredible vegan chili! I feel it’s a quality product and tend to stock up when there’s a good deal; I still have a couple unopened boxes in my pantry.
However, as I learn more about the cocoa industry, I’m beginning to wonder whether I should look for another brand. Droste bears Utz-certification, but this program has been found severely lacking in the past (https://www.washingtonpost.com/business/2019/10/23/chocolate-companies-say-their-cocoa-is-certified-some-farms-use-child-labor-thousands-are-protected-forests/) The more I learn, the more pessimistic I feel about all chocolate. If anyone know of a good Dutch-process (alkalized) cocoa with fair and transparent sourcing — if such a thing even exists — please do let this conflicted #chocoholic know.
2 comments
I know how you feel. I’m starting to boycott more and it’s overwhelming sometimes. I actually just failed at this with cocoa recently 😭 After a botched brownie mix attempt I wanted to make some and I bought the cocoa powder from TJ, thinking it was the only recommended item from FEP, when in fact that was cacao powder 🙁. I do see that FEP recommends the cocoa powder from Whole Foods but I have no idea if that’s a good replacement for your fave…maybe not? If I learn more I’ll pass it along!
