The best cocoa for drinking and baking - 2022 rating according to expert and customer reviews

Cocoa powder rating

When choosing which high-quality cocoa powder is worthy of entering the top, the VyborExpert.ru team relied on customer reviews and expert opinions. They made it possible to identify characteristics that were of interest to the average consumer and professional testers more often than others. These were:

• Information about the composition;
• Reliability of packaging;
• Powder color;
• The aroma of the finished drink.

For ease of study, we have divided the review into two large categories - natural and alkalized cocoa. The reviews formed the basis of the advantages and disadvantages of the nominated brands.

Benefits and harms for pregnant women

A chocolate drink helps cope with stress and reduces the level of its harmful effects on the body, and also significantly improves mood. What could be more important for an expectant mother who needs to take extra care of her nervous system for the health of her unborn baby.

At the same time, excessive amounts of cocoa can increase the tone of the uterus and increase the manifestations of toxicosis. If pregnancy occurs with complications, refrain from taking the product.

Recommended reading: – What is the difference and what is better: cocoa or coffee?

The best natural cocoa powder

The product does not contain any ingredients other than cocoa powder. An acceptable exception is natural vanilla extract. Natural is the best cocoa powder to drink if you want to really pamper your taste buds. In this group we selected 5 brands that received the maximum number of positive responses.

Golden Label

Gold Label cocoa powder is a well-known brand with an excellent reputation. The product belongs to the Red October factory and began to be produced in Russia at the beginning of the last century.

The product is packaged in a thick cardboard box with a rather bright, memorable design. The manufacturer chose a rich green color for the background, against which the clear, even font is clearly visible. To avoid buying a counterfeit, pay attention to the “window” at the bottom of the package. Through it you can see a bag with a company logo, confirming the authenticity of the product.

The composition contains only two components - powder made from natural cocoa beans and natural vanilla flavoring. It fully meets the requirements of GOST 108-2014. There are no flavor enhancers or any additional ingredients. There is also no sugar, so, as expected, the powder is bitter. Vanilla in moderation: it does not overwhelm the chocolate aroma, but only slightly shades it.

The powder is packaged in a durable food foil bag decorated with the manufacturer’s logo. When opening the package, the aroma is clearly felt - it is the rich smell of natural chocolate. Visually – the color is brown, rich. If you rub the powder with your fingers, you feel a slight moisture. But this is the norm. There are no lumps. It dissolves well in liquid.

For preparation, you can use water or milk. A short cooking time is required: a dose of powder and sugar must be poured into 200 milliliters of liquid and brought to a boil.

Advantages:

• Rich chocolate taste;
• Natural composition;
• Dissolves well;
• Does not clump;
• Manufactured according to GOST.

Flaws:

• Requires mandatory cooking.

Kommunarka

The product combines traditional taste and high quality. The nominee has very good reviews.

Packaged in a sealed bag made of soft, dense cellophane. The latter resembles foil, but is more durable. The visual design of the packaging is bright and eye-catching - a white rectangular insert is overlapped by a dark brown one. The general background is light and shiny.

Weight – 150 grams. The packaging indicates how to use and prepare it: you can boil it, just brew it with boiling water, but to make it tastier, it’s better to boil the cocoa. It can also be added to baked goods for flavoring and chocolate notes.

The composition is represented by two ingredients: cocoa cake (these are crushed cocoa beans partially defatted by pressing) and natural vanilla flavoring. Cocoa butter content is not less than 10%. Does not contain GMOs, sugar.

The powder has a crumbly consistency. Color – light brown. The grind is fine, but not into dust. Doesn't clump or stick together. If you rub between your fingers, the powder sticks to them and does not become dust and does not fall off. The aroma is rich, pronounced and truly chocolatey. The smell of vanilla is almost not noticeable.

Reviews indicate that after cooking, a layer of rather thick sediment remains at the bottom of the cup. This does not meet the requirements of a natural product. But since the powder is made not from beans, but from their cake, this is an acceptable norm. In all other respects, the drink is excellent and gives no reason for quibbles.

Advantages:

• Sugarless;
• Chocolate aroma;
• Dissolves well;
• Natural composition.

Flaws:

• Needs to be cooked;
• Thick sediment.

Russia - Generous soul!

The product is manufactured by Nestlé Russia LLC. A special feature is the reduced fat content, which is reflected in the calorie content - there are 268 kilocalories per 100 grams. This is a low figure when compared with cocoa brands from other manufacturers.

The packaging is made of durable foil. For easy storage, it is equipped with a zip-lock fastener. This format is high quality and durable. An open bag can be safely stored next to spices, without fear that the powder will be saturated with their odors.

Contains only natural cocoa bean powder. There is no sugar, so this type of product will appeal to lovers of dark chocolate and strong coffee. After brewing it is tart, thick, bitter. The aroma is rich, with bright chocolate notes. After brewing, a slight sediment remains at the bottom.

The drink needs to be boiled. The liquid can be milk or water. In the first version, it turns out to be more tasty and soft.

Advantages:

• Contains only cocoa bean powder;
• Convenient zip-lock fastener;
• Bright rich aroma;
• Does not contain sugar or vanilla.

Flaws:

• Forms a slight sediment;
• It definitely needs to be cooked.

Dr. Oetker

TM Dr. Oetker offers high quality products and cocoa from this brand is no exception.

The packaging is bright, with a memorable visual design. On the front side there are images of a delicious cupcake and a cup of the finished drink. This has two birds with one stone: it attracts the buyer’s attention and at the same time shows how to use the powder. Weight – 50 grams.

The composition is represented only by alkalized cocoa powder. Thanks to the alkalization process, it turns out to be a beautiful dark shade with a rich chocolate aroma. It easily dissolves in any liquid, therefore - contrary to recommendations - the drink can not even be boiled, but simply poured with boiling milk or water. The smell of both the powder and ready-made cocoa is pleasant.

The packaging opens conveniently - you can simply tear it along a special line without using scissors. But it won’t be possible to close it back: the manufacturer does not provide a fastener. And this is not very convenient, so you have to think about improvised methods.

The powder grind is finer compared to other nominated brands. It mixes well with any ingredients, which is convenient when using the product for baking. There are no lumps.

Calorie content – ​​300 kilocalories. It is worth noting the low carbohydrate content - only 10.1 grams - in relation to other brands.

Advantages:

• Delicious;
• Fragrant;
• Saturated;
• It dissolves well even without cooking, without grains on the teeth.

Flaws:

• Too concentrated.

Royal Forest

Royal Forest is a Russian manufacturer offering a large selection of natural products. One of them is cocoa.

The product is packaged in a transparent polyethylene bag placed in a cardboard box. Its design is simple, but at the same time memorable: brown wood on a bright blue background. No frills or frills, but it attracts attention well.

The product is positioned by the manufacturer as natural. For production, elite raw materials were used: cocoa beans of the noble variety Criollo. Unlike the Forastero variety, which is used in most cases, Criollo gives the drink a rich, but at the same time soft chocolate notes.

The product is characterized by fine grinding, representing a homogeneous delicate powder, without impurities and a light chocolate aroma. After preparation, you will receive a drink with a beautiful light brown color and a pronounced chocolate aroma.

It contains no sugar to begin with. And even if you do not add a sweetener to the brewing process, the finished drink will not be bitter. But the sweetness will not be felt either. It turns out to be high in calories - there are 400 kilocalories per 100 grams.

Advantages:

• Natural composition;
• No fragrances;
• Does not contain sugar;
• Made from elite varieties of cocoa beans.

Flaws:

• Not detected.

The best alkalized cocoa powder

Alkalization involves treating the raw material with alkali and then heating it at high temperature. The powder gets a more pronounced taste and aroma. You don’t have to cook it – it dissolves well in boiling water. After studying the reviews, the VyborExpert.ru team selected three nominees for this category.

Cacao Barry

Cacao Barry is a product produced by a large Belgian company. It is distinguished by high quality and a familiar taste from childhood.

The packaging is designed quite interestingly: the manufacturer placed a huge cocoa bean on it. The size is also impressive: it holds a whole kilogram of high-quality product. It is used quite often by professional confectioners - hence the “large” volume. The packaging is very tight - it is impossible to accidentally tear it.

Externally, it is a rich dark red powder. It is great for sprinkling truffles and generally works great in any pastry shop. Due to the fine fine grinding, it mixes well with any ingredients and does not clump. The aroma is gorgeous. Not bitter, but not sweet either. The aftertaste is notes of expensive, elite chocolate.

Contains only natural cocoa. Among the features, it is worth highlighting the high fat content - 22%...24%.

The powder is concentrated, so for baking the recommended amounts should be reduced by half. Very good in drink. To prepare the latter, take two teaspoons per 500 ml of milk. The result is thick, very aromatic cocoa. It is better not to use water for brewing; judging by the reviews, it turns out not so interesting.

Advantages:

• Sugarless;
• Silky texture;
• Minimal sediment;
• Natural composition.

Flaws:

• Too large volume if not used for baking;
• No clasp.

Fit Feel

The product is produced by a Russian brand and is a great success among adherents of PP nutrition and those simply losing weight. The reason for the latter is the low calorie content due to the almost complete absence of fat, which is what the manufacturer reports.

The doypack package holds 150 grams of cocoa powder. Design in the style of “proper nutrition”: it has a traditional “green” accent. Thanks to the zip-lock format, it is convenient to store cocoa: after you take the required volume of the product, the bag can be zipped again and made airtight. You can even store it on the same shelf with spices.

Contains only alkalized cocoa. Moreover, the latter is as completely fat-free as possible: per 100 grams of dry product there is only 1.5 grams of fat. The nominee is also sugar-free. Thanks to the efforts of the manufacturer, the calorie content of a cup of drink is only 38 kilocalories.

Advantages:

• Low-fat – can be included in the menu during a diet;
• Suitable for PP baking;
• Sugarless;
• Natural composition.

Flaws:

• The taste is different from the classic one.

Cocoa powder gets good reviews - people note its low calorie content, fine grinding, which makes the product suitable for baking. But it is also indicated that it is somewhat different from the classic “fat” cocoa.

Mute Cooking 100% Organic Premium

Mute Cooking is produced in Ivory Coast. This is one of the West African states. Package weight – 250 grams.

“Foreign” origin is not played up in packaging design, since packaging takes place on the territory of the country. And yet the design attracts the eye with a harmonious combination of white and brown colors. Thanks to the ziplock closure, the bag can be kept hermetically sealed.

Contains only alkalized cocoa powder. The taste is rich, without bitter notes, but with a pleasant chocolate tint. Requires conditional cooking, i.e. pour milk or water, bring to a boil, but do not boil. There is practically no sediment.

Advantages:

• Saturated;
• Pleasant aroma;
• Does not contain sugar;
• Works well in baking.

Flaws:

• Requires bringing to a boil.

Chemical composition

• Vitamins: A, group B (thiamine, riboflavin, folic acid, pantothenic acid, pyridoxine, cobalamin), E, ​​H, PP and others in very small quantities.
• Minerals:

1. macroelements (number of mg per 100 g of dry powder): potassium (745), calcium (26), magnesium (79), sodium (5), sulfur (80), phosphorus (510), chlorine (50);
2. microelements (amount of mcg per 100 g): iron (4), cobalt (26), manganese (2.8), copper (2.2), molybdenum (40), zinc (4.5).

• Fatty acids: arachidic, palmitated, stearic, oleic (omega-9).

How to choose cocoa powder

When choosing the best brands of cocoa powder, the VyborExpert.ru team identified the main characteristics that allow us to evaluate the quality of the product.

Compound

When choosing a product, you need to study the composition of the product. In cheap versions, manufacturers use many different additives - all kinds of flavorings, sugar, salt, calcium carbonate. Real cocoa does not contain any foreign components other than processed cocoa beans.

Rich taste and aroma will be provided by the raw materials in whole grain or powder format.

The granulated drink is characterized by a less pronounced taste and smell. Sweeteners are an essential component of this type of product. This type of drink contains no more than 10% real bitter cocoa, so it can be considered as a children's option.

Carefully study the components of the composition. It should not contain such an ingredient as cocoa shell. This is the husk of cocoa beans. The finished drink will turn out half clear and will definitely leave a large sediment, since - in fact - it is made from waste. Cocoa powder with this composition is an obvious counterfeit.

Qualitative characteristics: color, smell, taste, texture

A good product must meet the organoleptic indicators required for it:

• Color. Rich, dark brown, uniform, no inclusions allowed.
• Aroma. Pronounced chocolate, without any extraneous notes. The exception is a slight vanilla scent if the component is included in the composition.
• Grinding Thin, without dust and lumps.
• Texture. Soft, free-flowing.

When you open the package, rub the powder between your fingers. If the skin becomes oily and you see a brownish coating on the pads, then the product is of good quality. A greasy brown residue on the walls of the cup is another sign of a quality product.

Fat content

When choosing a product, look at the percentage of natural fats. The minimum acceptable lower threshold is 12% per 100 grams of dry powder.

If the fat content is less than 12%, then this is a sign that the manufacturer used not only cocoa beans, but also additional oily ingredients for production. This violates the requirements of GOST 108-2014.

Although there are exceptions when the manufacturer slightly reduces the fat content to please people who count their calorie intake. But in this case, it indicates this feature of the product.

Bean variety

Beans of two categories can be used to produce powder:

• elite - involved in the manufacture of high-quality expensive options;
• classic - used in more budget products.

The following varieties have proven themselves well:

• "Farastero." Grows in Brazil. Gives the drink a tart, but without any bitter taste. Smells like fruit.
• "Criollo." Collected on plantations in South and Central Africa. The aroma is floral. The taste is pleasant with a slight bitterness.
• "Trinnitario." Shipped from Sri Lanka. The taste can be different - almond, nutty, caramel. The aroma is flowers and fruits.

Packaging and label

To ensure that the powder retains its original aroma characteristics during storage and does not become damp, it is advisable to choose options with the possibility of subsequent hermetically sealing. A zip-lock fastener does this job well.

The marking must contain the following information:

• Manufacturer brand name;
• Manufacturer's address;
• Weight;
• Date of manufacture;
• Best before date;
• Manufacturing standard;
• Indicators of calorie content, nutritional value;
• Recommendations for preparation.

Varieties

Products can be of two types:

• Grated cocoa. The raw materials are ground using millstones. It retains all useful substances. The technique is used in the manufacture of luxury products.
• Cocoa powder. It is obtained by grinding the cake obtained after pressing cocoa butter from the original raw material. The percentage of fat content depends on the type of beans used.

Criterias of choice:

• quality of processing;
• variety;
• place where cocoa beans are grown;
• level of alkalization.

Processing quality

As a rule, cocoa is considered to be a product of plant origin. If you can see a sticker with the “RAW” sign on the cocoa package, then you can safely buy it. This icon means high quality, the processing was gentle, at a low temperature, which means that the beneficial substances remained in this powder. If this sticker is not present, it means that the heat treatment was harsh, and the beneficial substances were not preserved in the powder. Also, this powder will contain flavors, dyes and other harmful food additives.

Alkalinity

When making powder, alkaline solutions are often used to reduce the acidity level in cocoa beans. Compared to regular cocoa, this one will have a pleasant, bright aroma, and the taste will be rich. The product will dissolve quite quickly, which will add convenience to preparation. But regardless of the above advantages, there is one big disadvantage. The benefits of such a powder will be minimal, because... the grains will be subjected to severe heat treatment.

Place of production

Natural beans are brought from only 3 cities in Africa: Ghana, Nigeria, Cote d'Ivoire. Processing takes place in Brazil, Malaysia, Venezuela and Indonesia.

Bean variety

Cocoa beans have 2 categories: elite and classic. The elite category corresponds to expensive, high-quality goods. The classic category corresponds to products designed for the mass consumer. Aroma is influenced by many factors, such as soil, climatic conditions, etc.

Which cocoa powder is best?

You can determine which natural cocoa powder you really like and become your favorite through trial and error. Sometimes you have to evaluate several brands before finding the “one and only”.

For its part, the VyborExperta.ru team highlighted the following representatives of the rating:

• Royal Forest – natural, Russian, made from Criollo beans;
• Cacao Barry – alkalized, Belgian production, high fat content, large packaging volume.

Cocoa is a delicious drink that deserves the right to be on your table. The main thing is to choose a product to your liking.

A little history of the drink

The healing properties of the chocolate tree were first discovered by the Mayans in South America. These unusual plants with large fruits filled with small legume grains grow there in abundance.

Ancient peoples began to use them as small change, using them in the trade of food, household items and even slaves. According to historical sources, one slave cost about 100 grains.

This is interesting! Even then, several thousand years ago, the first counterfeiters appeared, counterfeiting “bean” currency: they filled the empty shells with sand and clay, passing them off as fresh.

People began to eat cocoa around the 8th century BC. Initially, the pulp of the fruit was used, and the grains were thrown away as unnecessary, not yet knowing about their amazing properties. A couple of centuries later, the Aztecs began to prepare from those same beans a not very tasty drink with the familiar name “chokolade”, which translated as “bitter water”.

Our ancestors – the European inhabitants – received cocoa only in the 16th century AD. It was brought by Spanish travelers who visited America and tasted chocolate beans from Indian tribes. Then, unfortunately, the miracle product was available only to royal families and representatives of the upper classes, since it was literally “golden”. In the 21st century, fortunately, anyone can drink cocoa.