Valrhona cocoa

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just got some Valrhona cocoa and it is wonderful. Does anyone know if it
is Dutch processed or not? I asked at the Valrhona web site, but they
fail
to respond for some reason.
Thank you,
Edward Warren

I know so little about whether something is dutch processed or not, but my
experience with Valrhona cocoa is only this. I bought a container of it
(repackaged) from Whole Foods. On the container it said nothing about being
'dutch processed.' I think it probably would have said if it were dutch
chocolate. Is this how you purchased yours, repackaged?

You might call, email or fax to chocosphere. They will be able to tell you
if Valrhona even makes a dutch cocoa vs. regular coca.
Let me know, if you find out. I've not used mine yet.
Dee Dee
E-Mail: [email hidden]
Phone Toll-free 877-992-4626 (877-99-CHOCO) / FAX Toll-free 877-912-4626.

at Thu, 23 Feb 2006 23:22:48 GMT in
<[email hidden]>, [email hidden]
(Dr. Edward Warren) wrote :

Quoted message said:

I just got some Valrhona cocoa and it is wonderful. Does anyone know if
it is Dutch processed or not?

Yes. (It's Dutched).

BTW, there are 2 ways to tell if a cocoa has been Dutched. The first way is
the colour. Dutch cocoa is very dark brown, usually with a slight purplish
cast to it. When you add water it becomes almost black. Meanwhile natural-
process cocoa is usually redder, and when you add water it takes on the
colour of dark terra-cotta.

The second way is the taste. Dutch cocoa has a slightly metallic taste to
it, unmistakeable when you know what you're looking for. Natural is sharper
and more acid, often fruity. Taste 2 cocoas side-by-side, one Dutch, the
other natural, and the difference will be obvious, as well as being able to
identify the metallic taste I'm talking about.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just got some Valrhona cocoa and it is wonderful. Does anyone know if it
is Dutch processed or not? I asked at the Valrhona web site, but they
fail
to respond for some reason.
Thank you,
Edward Warren

It is Dutched, yes. You can tell from the color and the texture. Dutched
cocoa is darker, and seems to be finer textured than natural. That and the
taste, which is not as acidic as natural.

kimberly

in case anyone is wondering why he's wondering, maybe it's because
dutching reduces the flavanols, and therefore the "benefits" of dark
chocolate so recently popularized by the breathless hucksters in the
press

--Blair

Thank you for the information. The actual reason that I asked is because I
love the mellow flavor of Droste (which is certainly Dutched) and I detected
this same character in the Valrhona. The label and the website give no
clues about this.
The health claims are prbably overstated as such things usually are. I just
love chocolate.
Finally, there are some recipes that do better with Dutched cocoa and vice
versa.

Sincerely yours,
Edward Warren

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just got some Valrhona cocoa and it is wonderful. Does anyone know if

it

Quoted message said:

is Dutch processed or not? I asked at the Valrhona web site, but they

fail

Quoted message said:

to respond for some reason.
Thank you,
Edward Warren

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thank you for the information. The actual reason that I asked is because
I
love the mellow flavor of Droste (which is certainly Dutched) and I
detected
this same character in the Valrhona. The label and the website give no
clues about this.
The health claims are prbably overstated as such things usually are. I
just
love chocolate.
Finally, there are some recipes that do better with Dutched cocoa and vice
versa.

Sincerely yours,
Edward Warren

Finally, someone who likes Droste! I didn't know that it is Dutched, tho.
Thanks.
I prefer to believe the health claims regarding chocolate. <grin>
Dee Dee

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just got some Valrhona cocoa and it is wonderful. Does anyone know if

it

Quoted message said:

is Dutch processed or not? I asked at the Valrhona web site, but they

fail

Quoted message said:

to respond for some reason.
Thank you,
Edward Warren

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message

Quoted message said:

I love the mellow flavor of Droste (which is certainly Dutched) and I
detected this same character in the Valrhona. The label and the

website

Quoted message said:

Quoted message said:

give no clues about this.
The health claims are prbably overstated as such things usually are. I
just love chocolate.
Finally, there are some recipes that do better with Dutched cocoa and

vice

Quoted message said:

Quoted message said:

versa.

Finally, someone who likes Droste! I didn't know that it is Dutched, tho.
Thanks.
I prefer to believe the health claims regarding chocolate. <grin>
Dee Dee

The very first cooking that I ever did was to make fudge with my father. We
used the 1943 edition of "Joy of Cooking" which specified Droste cocoa in
the fudge. The more recent editions use chocolate squares which are no
where
near as good. I can list the recipe if anyone wishes.
It also happens that I married a Dutch girl in college, so Droste has been
in my household my whole life. Still, the Valrhona that I just discovered
may be
better. The Droste box has the Englisg hot cocoa recipe translated
incorrectly.
I have told them about it, but nobody seems to care about it. It calls for
1 tsp of cocoa and sugar per cup of milk. This should be at least 1 TBS of
each and I use 2 TBS generally.
Sincerely yours,
Edward Warren

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message

Quoted message said:

I love the mellow flavor of Droste (which is certainly Dutched) and I
detected this same character in the Valrhona. The label and the

website

Quoted message said:

Quoted message said:

give no clues about this.
The health claims are prbably overstated as such things usually are. I
just love chocolate.
Finally, there are some recipes that do better with Dutched cocoa and

vice

Quoted message said:

Quoted message said:

versa.

Finally, someone who likes Droste! I didn't know that it is Dutched, tho.
Thanks.
I prefer to believe the health claims regarding chocolate. <grin>
Dee Dee

The very first cooking that I ever did was to make fudge with my father.
We
used the 1943 edition of "Joy of Cooking" which specified Droste cocoa in
the fudge. The more recent editions use chocolate squares which are no
where
near as good. I can list the recipe if anyone wishes.
It also happens that I married a Dutch girl in college, so Droste has been
in my household my whole life. Still, the Valrhona that I just discovered
may be
better. The Droste box has the Englisg hot cocoa recipe translated
incorrectly.
I have told them about it, but nobody seems to care about it. It calls
for
1 tsp of cocoa and sugar per cup of milk. This should be at least 1 TBS
of
each and I use 2 TBS generally.
Sincerely yours,
Edward Warren

Thanks a lot. I would certainly like to have the 1943 edition of the
chocolate fudge. If you don't want to send it to the ng, you can email it
to me personally. The addy you see is correct.
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message
> I love the mellow flavor of Droste (which is certainly Dutched) and

I

Quoted message said:

Quoted message said:

Quoted message said:

> detected this same character in the Valrhona. The label and the

website

Quoted message said:

> give no clues about this.
> The health claims are prbably overstated as such things usually are.

I

Quoted message said:

Quoted message said:

Quoted message said:

> just love chocolate.
> Finally, there are some recipes that do better with Dutched cocoa and

vice

Quoted message said:

> versa.

Finally, someone who likes Droste! I didn't know that it is Dutched,

tho.

Quoted message said:

Quoted message said:

Quoted message said:

Thanks.
I prefer to believe the health claims regarding chocolate. <grin>
Dee Dee

The very first cooking that I ever did was to make fudge with my father.
We
used the 1943 edition of "Joy of Cooking" which specified Droste cocoa

in

Quoted message said:

Quoted message said:

the fudge. The more recent editions use chocolate squares which are no
where
near as good. I can list the recipe if anyone wishes.
It also happens that I married a Dutch girl in college, so Droste has

been

Quoted message said:

Quoted message said:

in my household my whole life. Still, the Valrhona that I just

discovered

Quoted message said:

Quoted message said:

may be
better. The Droste box has the Englisg hot cocoa recipe translated
incorrectly.
I have told them about it, but nobody seems to care about it. It calls
for
1 tsp of cocoa and sugar per cup of milk. This should be at least 1 TBS
of
each and I use 2 TBS generally.
Sincerely yours,
Edward Warren

Thanks a lot. I would certainly like to have the 1943 edition of the
chocolate fudge. If you don't want to send it to the ng, you can email it
to me personally. The addy you see is correct.
Dee Dee

Dee Dee,
Here is the recipe verbatum from the 1943 edition of the Joy of Cooking. I
have some advice based on 50 years of experience with this particular
recipe. Do not put the pan in cold water to accelerate the cooling. It all
happens too fast anyway and timing can be critical. I use chopped up
pecans, but walnuts really are special in this. As the sirup cools, at the
end it all happens fast and the nuts cool it even faster. At that point
work very quickly and get it stirred and onto the platter to cool. If you
treat it gently then the sugar will not crystalize at all and the fudge will
be velvety smooth. If the sugar crystalizes some, then try again with more
gentleness next time and add the nuts earlier in the cooling. Also consider
that your candy thermometer may not be fully accurate. If the fudge is too
hard, then cook to a lower temperature on your particular thermometer and
vice versa.

Here it is exactly as printed:

CHOCOLATE FUDGE I
This makes the best fudge imaginable -- rich, soft and creamy. As the
ingredients used do not differ materially from dozens of other fudge
recipes, the manner of making it is undoubtedly responsible for the success.
When you eat this observe the feed limit.
Stir over slow heat until sugar is dissolved:

2 cups sugar
¼ cup Droste's cocoa *
¾ cup milk

Cook these ingredients very, very slowly to the soft ball stage 238°.
Do not stir them, unless they threaten to burn, after they reach the boiling
point. Remove the saucepan from the fire and add, without stirring:

2 tablespoons butter

Cool the sirup. ** If in haste, place the pan in cold water. When the
sirup is nearly cold, add:

1 teaspoon vanilla

Beat the sirup until it is creamy. Grease a platter lightly with:

Butter

When the sirup thickens, just before it is ready to pour onto the platter,
add:

1 cup broken nut meats

(Black walnut meats or grated cocoanut are sometimes a welcome change.)
Pour the candy onto the platter. Cut it into squares before it hardens.
* Six tablespoons cocoa of any kind may be substituted for the expensive
but delicious Droste's.
** Do not be disturbed if the butter fails to combine with the sirup.
Time enough to beat it in later

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dr. Edward Warren" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dr. Edward Warren" <[email hidden]> wrote in message
> > I love the mellow flavor of Droste (which is certainly Dutched) and

I

Quoted message said:

Quoted message said:

> > detected this same character in the Valrhona. The label and the
website
> > give no clues about this.
> > The health claims are prbably overstated as such things usually are.

I

Quoted message said:

Quoted message said:

> > just love chocolate.
> > Finally, there are some recipes that do better with Dutched cocoa
> > and
vice
> > versa.
>
> Finally, someone who likes Droste! I didn't know that it is Dutched,

tho.

Quoted message said:

Quoted message said:

> Thanks.
> I prefer to believe the health claims regarding chocolate. <grin>
> Dee Dee
>
The very first cooking that I ever did was to make fudge with my
father.
We
used the 1943 edition of "Joy of Cooking" which specified Droste cocoa

in

Quoted message said:

Quoted message said:

the fudge. The more recent editions use chocolate squares which are no
where
near as good. I can list the recipe if anyone wishes.
It also happens that I married a Dutch girl in college, so Droste has

been

Quoted message said:

Quoted message said:

in my household my whole life. Still, the Valrhona that I just

discovered

Quoted message said:

Quoted message said:

may be
better. The Droste box has the Englisg hot cocoa recipe translated
incorrectly.
I have told them about it, but nobody seems to care about it. It calls
for
1 tsp of cocoa and sugar per cup of milk. This should be at least 1
TBS
of
each and I use 2 TBS generally.
Sincerely yours,
Edward Warren

Thanks a lot. I would certainly like to have the 1943 edition of the
chocolate fudge. If you don't want to send it to the ng, you can email
it
to me personally. The addy you see is correct.
Dee Dee

Dee Dee,
Here is the recipe verbatum from the 1943 edition of the Joy of Cooking.
I
have some advice based on 50 years of experience with this particular
recipe. Do not put the pan in cold water to accelerate the cooling. It
all
happens too fast anyway and timing can be critical. I use chopped up
pecans, but walnuts really are special in this. As the sirup cools, at
the
end it all happens fast and the nuts cool it even faster. At that point
work very quickly and get it stirred and onto the platter to cool. If you
treat it gently then the sugar will not crystalize at all and the fudge
will
be velvety smooth. If the sugar crystalizes some, then try again with
more
gentleness next time and add the nuts earlier in the cooling. Also
consider
that your candy thermometer may not be fully accurate. If the fudge is
too
hard, then cook to a lower temperature on your particular thermometer and
vice versa.

I can't thank you enough!
Regarding the pan in cold water. My grandmother on the farm used to sit the
hot pan into the water. I've asked dozens of people about advisability of
doing this in light of ruining our expensive pans of today. We always used
black walnuts because these were what was available to us. And that to this
day is the most tasty to me. Funny, they use the term, "syrup." Dee Dee

Quoted message said:

Here it is exactly as printed:

CHOCOLATE FUDGE I
This makes the best fudge imaginable -- rich, soft and creamy. As the
ingredients used do not differ materially from dozens of other fudge
recipes, the manner of making it is undoubtedly responsible for the
success.
When you eat this observe the feed limit.
Stir over slow heat until sugar is dissolved:

2 cups sugar
¼ cup Droste's cocoa *
¾ cup milk

Cook these ingredients very, very slowly to the soft ball stage 238°.
Do not stir them, unless they threaten to burn, after they reach the
boiling
point. Remove the saucepan from the fire and add, without stirring:

2 tablespoons butter

Cool the sirup. ** If in haste, place the pan in cold water. When the
sirup is nearly cold, add:

1 teaspoon vanilla

Beat the sirup until it is creamy. Grease a platter lightly with:

Butter

When the sirup thickens, just before it is ready to pour onto the platter,
add:

1 cup broken nut meats

(Black walnut meats or grated cocoanut are sometimes a welcome change.)
Pour the candy onto the platter. Cut it into squares before it hardens.
* Six tablespoons cocoa of any kind may be substituted for the
expensive
but delicious Droste's.
** Do not be disturbed if the butter fails to combine with the sirup.
Time enough to beat it in later