8 Best manufacturers of cocoa powder: features, which is better, comparison with analogues

Crushed into dust and dried after pressing, cocoa fruit cake is one of the most popular grocery products, on the basis of which you can prepare delicious chocolate desserts, pastries and drinks. The semi-finished product is rich in useful microelements, but this is only if the manufacturer did not save on raw materials.

You can find dozens of brands of cocoa for cooking on store shelves, but not all of them can boast of a natural composition. For this review, we have selected 8 popular brands of cocoa powder to study in detail the characteristics of each of them. How to navigate when buying and which of the manufacturers makes a truly high-quality product - we will tell you further in our material.

Rating of TOP 8 manufacturers of cocoa powder for cooking

We conducted market research and selected 8 popular cocoa brands for today's review. The following items are in special demand among buyers:

"Golden Label"

Cocoa powder for cooking from the Red October concern. The product does not contain sugar and contains vanilla flavor. The consistency of the product is homogeneous, well crushed and without grains. Suitable for hot drinks, chocolate icing, cream bases and desserts.

Organoleptic properties and physical and chemical properties correspond to GOST, however, the starch identified in the course of the research by Roskontrol should not be present in the composition of this product. Made in the Moscow region. The shelf life is 12 months.

The product is proven, I have been using it for a long time, recognizable packaging and a well-known brand, you can buy it in any store. The price is also pleasing, it is quite acceptable for this quality.

"Russia is a Generous Soul!"

Cocoa for cooking with a reduced fat content from the confectionery factory "Nestlé Russia". The product is made from natural cocoa beans, does not contain added sugar. The powder is characterized by a rich brown shade and a bright chocolate aroma. Suitable for preparing drinks and desserts.

According to Roskontrol's expertise for 2016, a low acidity index was found, which is characteristic of an alkalized type of cocoa, and the fat content is 15% higher than that indicated (in fairness, it should be noted that the analysis is outdated and a new check is required to confirm the quality). Expiration date: 1 year from the date of manufacture.

Cocoa is delicious, you can feel a natural taste, without any impurities and additives. Suitable for anything at all — and for baking, and for hot chocolate, and for ice cream! It can be brewed well even with boiling water.

"Kommunarka"

Crushed cocoa powder for cooking from the Belarusian confectionery factory of the same name. The consistency of the product is crumbly, the color is light brown. Made from natural cocoa beans that have been ground and partially defatted by pressing. Contains vanillin flavor.

The content of cocoa products is 99.98%. It has successfully passed the quality test and can be recommended for purchase. The product is valid for 12 months.

The Belarusian brand has established itself well, I love slab chocolate with them for a long time, I decided to try cocoa — and did not lose. I make milkshakes out of it, it turns out very tasty.

"Royal"

Natural powder from cocoa beans without added sugar and vanillin from the Moscow region coffee company "Vokrug Sveta". The brown powder has a homogeneous crumbly consistency without lumps.

As the expertise of Roskontrol showed, the product is safe and has a natural composition, but the level of fat is actually lower than stated by the manufacturer. Recommended for use within 24 months from the date of production.

For the money, the product is not bad, but among the competitors you can find a better sample. It tastes good, but has a rather weak aroma. The bag inside is a little annoying, completely impractical and everything spills out of it.

"Golden Anchor"

Cocoa powder without sugar for cooking from the Moscow region confectionery factory "Bogorodskaya". Has a rich taste and aroma of chocolate. It dissolves well in water, has a fine grinding without clots and lumps, does not creak on the teeth. Suitable for making dessert drinks, baked goods and icing.

Manufacturing standard specified by the manufacturer: GOST 108-2014. The shelf life is 12 months.

For the preparation of cocoa and hot chocolate, I buy this particular brand, the taste is like in childhood! The finished drink becomes very tasty and nutritious, the aroma is simply incredible — everyone in our family likes it.

"Nikitich"

Natural ground cocoa without roasting and added sugar from the Kuban manufacturer "Dobrynya-Rus". The color of the powder is light brown, the consistency of fine grinding, homogeneous and crumbly, the taste is soft and balanced. The aroma is rich chocolate, without foreign flavors.

Manufactured in accordance with the requirements of GOST 108–2014. It is recommended to store no more than 365 days from the date of production.

I can't imagine my morning without a cup of cocoa, I've already tried many different brands. I like Dobrynya for its soft and enveloping taste. The aroma is delicate and very chocolatey, naturalness is felt. Lumps sometimes form during cooking, but if mixed thoroughly, they disappear.

"Orgtium"

Cocoa powder without sugar and flavors from the Moscow manufacturer Orgtium LLC. The color of the product is deep dark brown, which can be easily seen through the transparent window of the cardboard package. The contents have a rich aroma of natural chocolate without additives. Suitable for preparing chocolate drinks, pastries and desserts.

The fat content of the dry product is 11-12%. Country of origin of cocoa beans: Indonesia. Best for one year from the date of manufacture.

In terms of quality, this cocoa is an order of magnitude better than most analogs presented in chain stores. Perfect grain-free consistency, deep brown shade and great taste — all this justifies the high price tag. For preparing delicious chocolate desserts — what you need.

“Dr. Oetker "

Alkalized powder from ground cocoa beans without sugar and flavorings from the Russian branch of the German company “Dr. Oetker ”. The product has the smallest grind without lumps, the color is deep brown. Has a tart, slightly bitter taste of natural chocolate. Single-use packaging, no zip-lock - suitable for making muffins, brownies, puddings and hot drinks.

Manufactured in accordance with GOST 108-2014. Product shelf life: 12 months.

All baked goods and desserts with this cocoa powder acquire an extraordinary chocolate taste and aroma. Ideal for brownies, the packaging is enough for one time, which is convenient. Tried making hot chocolate — it turns out very tasty too, but more often we take it for cooking.

Best lists

Based on the results of our investigation, I would like to highlight three brands of powdered cocoa for cooking. These brands are distinguished by good composition and organoleptic properties, which means they can be recommended for purchase.

"Golden Anchor" - value for money

The organoleptic properties of this sample are highly appreciated by the majority of folk tasters. According to the manufacturer, the product is made in accordance with GOST, which means it is made from natural cocoa fruits without the addition of carob and other ingredients that raise questions. The price of the powder is more than democratic: from 59 rubles for a pack of 100 g. Considering numerous positive customer reviews, this copy deserves a victory in the nomination for the best price-quality ratio.

Kommunarka - the choice of experts

The Belarusian confectionery factory has long established itself on the positive side and for the past few years has been confidently holding on to the Russian market. According to the expert analysis of the Roskontrol organization, Kommunarka is a high-quality and safe product without obvious violations, therefore it can be recommended for purchase. Customers also highly rate this product both in terms of taste and consistency.

"Orgtium" - premium quality

This product stands apart from the main assortment of cocoa powders. It is not often found on sale and the price is much higher than that of the rest. This is due to its excellent quality and environmental friendliness. It is emphasized that cocoa powder is not just natural, but organic, that is, when grown, the beans were not treated with pesticides. Fruits from Indonesia are used as raw materials. The color and consistency of the product can be seen through the transparent window of the label, unlike competitors with completely closed packaging.

Tips for choosing cocoa powder in the store

Manufacturers often compete with each other with the help of marketing gimmicks and pricing policies in order to attract the attention of the buyer to their product. The following guidelines should help you not to be mistaken when choosing cocoa powder in the store.

• The first step is to study the information on the packaging.The labeling must contain: the name of the manufacturer or trademark with location, weight of the product, date of manufacture and expiration date, standard of manufacture, recommendations for preparation, as well as information on calorie content and nutritional value.
• Cocoa powder should only contain ground cocoa and nothing else. The addition of vanilla flavoring is allowed, preferably of natural origin.
• The presence of cocoa shells (cocoa husks) in the powder should alert you. The brewed beverage will be translucent and likely to precipitate. The consistency must be completely uniform. Such a product is a fake, therefore it is not recommended to purchase it.
• Do not be afraid of the word "alkalized" - such cocoa is safe for health. The alkali-treated powder will have a rich light brown color and a brighter taste. The shelf life of the product will also be double that of a regular product. Of the minuses, there is a slight loss of nutrients during the alkalization process.
• Pay attention to the type of cocoa used, if the manufacturer indicated it on the label. It is good if only one variety was used, such as krillo, trinitario and forastero (elite varieties). To reduce the cost of the product, blends from inexpensive varieties with the addition of a small amount of premium cocoa are often used.