December 2007
Which cocoa's a go?
The best hot chocolate tastes like its name. Choose the worst from our tests, however, and you'll sip a thin reddish concoction
that tastes weak and feels oily in the mouth. That's what our sensory panelists discovered when they tasted 10 cocoas prepared
according to manufacturer's recommendations.
What we found. Cocoas from Ghirardelli (made with milk, as recommended in instructions) and Cacao Reserve (made with water, as recommended) were excellent. As prepared, they're pricier than many, and the milk called for in the Ghirardelli adds calories and fat. But perhaps shaving calories shouldn't be paramount when it comes to cocoa: The lowest-calorie products were two from Nestle that fit the less-than-inviting description above.
When we used milk instead of water to make the Cacao Reserve, the chocolate flavor became more milk-chocolaty. In the lower-rated products, milk not only added flavor but covered some defects.
CR's take. You can't go wrong with the excellent Ghirardelli or Cacao Reserve. Two very good, less-expensive alternatives are Swiss Miss Dark Chocolate Sensation and Hershey's Cocoa.
What we found. Cocoas from Ghirardelli (made with milk, as recommended in instructions) and Cacao Reserve (made with water, as recommended) were excellent. As prepared, they're pricier than many, and the milk called for in the Ghirardelli adds calories and fat. But perhaps shaving calories shouldn't be paramount when it comes to cocoa: The lowest-calorie products were two from Nestle that fit the less-than-inviting description above.
When we used milk instead of water to make the Cacao Reserve, the chocolate flavor became more milk-chocolaty. In the lower-rated products, milk not only added flavor but covered some defects.
CR's take. You can't go wrong with the excellent Ghirardelli or Cacao Reserve. Two very good, less-expensive alternatives are Swiss Miss Dark Chocolate Sensation and Hershey's Cocoa.
