Sun Valley here.Great value for money.Made my own vanilla extract which is soooo much better than the supermarket bought ones.Tastier and stronger..
cookessentials,
Jan 24, 6:03am
I have the Dutch "Blooker" cocoa which is very dark. I have also used Valrhona which is a French Cocoa and not Dutched,so a totally different taste. Dutched cocoa is a milder cocoa as the acidity is removed. The Valrhona cocoa is very intense and bittersweet and is great for all baking. http://www.dutchfood.com.au/_Cocoa-poeder-%28cocoa-powder%29_Chocolate-Desserts_C001.htm
maryteatowel1,
Feb 25, 4:51pm
...if i could use any cocoa powder in the world it would be the valrhona cocoa powder!!!...it is superb...alas my budget doesn't allow for it...nor my waistline...(although i thought all valrhona was dutched chocolate and called french because that was where it was from)
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