I am something of a chocolate snob and I always have been, especially when it comes to commercial chocolate bars. Having grown up in Canada, I have always viewed Cadbury’s chocolate as far superior to brands found south of the border. Not that I even eat these things any more, but give me a Crispy Crunch or a WunderBar over a Snickers or Hershey’s any day. In fact, I’ve always maintained that Hershey’s had a very chalky texture that couldn’t compare to any Cadbury’s product, and I am known to expound on this subject to anyone who will listen. In my former sugar-eating days, my Canadian family and friends always made sure to bring me large packs of Cadbury’s chocolate if they came to visit. I even received a ginornmous Costco sized pack as a wedding present from some friends. True story.
But I am not so set in my chocolate snobbery that I won’t admit when I am wrong. So here I am, admitting that in at least one regard, Hershey’s can actually hold its own against “better” brands. I am referring to Hershey’s Special Dark Cocoa Powder. I like really dark chocolate and have at times been disappointed by cocoa powders that are light in colour and result in a light chocolate glaze or frosting that’s light in chocolate taste too. This just doesn’t fly with my chocolate-loving taste buds. But being such a chocolate-brand snob, I’ve always avoided the Hershey’s, thinking it couldn’t possibly be as chocolate-y as other brands.
Then one day, I needed some cocoa powder for a recipe and it was the only brand on the shelves. As I knew was fully gluten-free, unlike some other brands, it made its way into my shopping cart and home with me. I figured I would suffer through until I finished it and could purchase something else. I was pleasantly surprised when I first baked with it to find that the end product was far darker than I can usually achieve when working with cocoa powder and almond flour. And then I was VERY pleasantly surprised when I made some sugar-free frosting and got such a dark colour and a very intense chocolate flavour. The perfect chocolate-y foil for some low carb peanut butter chocolate sandwich cookies.
I am sure this sounds very much like a commercial or a sponsored post, but it’s not. I am not being paid or compensated in any way to say any of this. I still like some other brands of dark cocoa powder, and I am really excited to get into the huge bag of Callebaut that my dear reader, Dianne, sent my way recently. But I know when I need to swallow my pride and eat crow, and this is one of those times. I’ve bashed Hershey’s a great deal over the years, although I am sure they haven’t suffered much for my abuse. But they might glad to know that they’ve won me over when it comes to rich dark chocolate cocoa powder. Go Hershey!