Followed my trusty moistest chocolate cake recipe for a test of Ghirardelli vs Valrhona cocoa powder. Here are our perceived differences –
- Fresh out of the oven – Valrhona seemed a little burnt, had a much darker flavor, almost not sweet at all
- Fresh out of the oven – Ghirardelli tasted sweeter, more chocolatey and moister overall (due to relative sweetness?
- Next day – Valrhona tasted delicious, still moist yet chocolate flavor mellower yet still serious
- Next day – Ghirardelli tasted a bit oversweet, still moist but tiny tiny bit cloying flavor
Guess I’m sticking with Valrhona from now on (after I finish off my Ghirardelli cocoa powder – still have about 4 cups left… then time for an upppppgradeeeeeee!