MyTastr

Best cocoa powder, according to chefs

Three picks, each tied to a named taster and a public source — from Bridget Vickers, Candice Ward, Dorie Greenspan, Erin Martin and 5 more. Recommendations come from simplyrecipes.com, chowhound.com, dinneralovestory.com and bonappetit.com and 1 other sources.

Baking · The ranking

  1. 1
    Top pick

    Valrhona Cocoa Powder

    Chosen by
    Also chosen by
    The pastry chef’s Dutch-process cocoa: “a rich, velvety mouthfeel and a complex flavor with subtle fruity and nutty notes” (Vickers).
    Where to buy · Amazon ↗Instacart ↗Source: simplyrecipes.com ↗
  2. 2

    Guittard Cocoa Rouge

    Chosen by
    Saffitz’s and the Bon Appétit Test Kitchen’s favorite Dutch-process cocoa, “the best cocoa powder of them all”: complex, bitter notes and “silky, fudge-like results” in desserts. Its high fat content makes it the pick for ice cream and chocolate pudding pies. Dutched, so don’t swap it into recipes that rely on natural cocoa and baking soda.
    Where to buy · amazon.com ↗Instacart ↗Source: bonappetit.com ↗
  3. 3

    Cacao Barry Extra Brute

    Chosen by
    Named by 4 of 7 Austin pastry chefs. “My go-to for mousses, brownies, and cakes” (Groth); “very versatile… a beautiful reddish tint” (Speer).
    Where to buy · Amazon ↗Instacart ↗Source: camillestyles.com ↗

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Questions, answered

What is the best cocoa powder, according to chefs?
MyTastr’s top pick is Valrhona Cocoa Powder, chosen by Bridget Vickers (ICE); Candice Ward (Eat More Cake). The pastry chef’s Dutch-process cocoa: “a rich, velvety mouthfeel and a complex flavor with subtle fruity and nutty notes” (Vickers). Source: simplyrecipes.com ↗
What are the other top picks for cocoa powder?
No. 2 is Guittard Cocoa Rouge, chosen by Claire Saffitz (Dessert Person); Bon Appétit Test Kitchen. No. 3 is Cacao Barry Extra Brute, chosen by Kristen Groth (The Driskill); Philip Speer (Comedor); Krystal Craig (Intero). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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