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From: Sarah Phillips
Remote Name: 64.81.210.89
Date: 07/07/02
Time: 07:51 PM
I did A LOT of experimenting with cocoa powder in developing several of my commercial bakery products to find the best one. I used Cocoa Barry Cocoa in my Healthy Oven Low-fat Baking Mix line. The Chocolate Muffins and the Chocolate Quick-Cake Mixes were so fudgy and delicious. Plus, after baking, the muffins and cake's color was a nice and deep reddish-dark brown. I purchased it wholesale in hundreds of pounds at a time over 10 years and was pleased with it everytime! Perginotti Italian Cocoa Powder is another fabulous one.I purchased it wholesale and used it in my Dark Chocolate Sugar Cookies, from my Simply Sarah's Gourmet Cookie Line sold to Grace/s Marketplace and Blloomingdale's in NY City. You can find Perginnoti at http://shop.store.yahoo.com/chefshop/perpuritcoc.html It's well worth a try. I also agree with Tami, Penzey's (http://www.penzeys.com has wonderful stuff, too!. For my own baking, I sometimes use cocoa powder from an American manufacturer, Scharffren-Berger: http://www.scharffenberger.com They have a wonderful baking chocolate, too. For more about cocoa and a few more sources, go to my website: http://baking911.com/pantry_chocolate_cocoa.htm