Toll House and Hershey’s are two of the most popular brands of cocoa powder used for baking in the United States. Both are readily available in grocery stores across the country. However, there are some key differences between Toll House cocoa and Hershey’s cocoa that affect how they perform in recipes. In this article, we will compare and contrast Toll House and Hershey’s cocoa powders to help you determine which is best for your baking needs.
Key Differences
Here are some of the main differences between Toll House and Hershey’s cocoa powder:
Fat Content
One of the biggest differences between Toll House and Hershey’s cocoa is the fat or cocoa butter content.
| Brand | Fat Content |
|---|---|
| Toll House | 10-12% |
| Hershey’s | 20-22% |
As you can see, Hershey’s cocoa powder has nearly twice as much fat or cocoa butter as Toll House cocoa. The higher fat content gives Hershey’s cocoa a richer, deeper chocolate flavor. It also makes it smoother and easier to incorporate into batters and doughs. Toll House cocoa has a slightly more intense chocolate flavor because it is less diluted by fat. But it can be harder to blend smoothly into recipes.
Acidity Level
In addition to fat content, Toll House and Hershey’s cocoa vary in their acidity levels:
| Brand | pH Level |
|---|---|
| Toll House | 5.0-5.2 |
| Hershey’s | 6.8-7.2 |
Toll House cocoa is more acidic with a lower pH around 5. Hershey’s cocoa is less acidic with a pH of 6.8-7.2. The higher acidity gives Toll House cocoa a slightly fruity, brighter taste. Hershey’s cocoa has a mellower, less acidic flavor.
When it comes to baking, acidity matters. More acidic cocoa may react differently with baking soda or baking powder, affecting how cakes and cookies rise. The less acidic Hershey’s cocoa produces more stable batters.
Processing Methods
Toll House and Hershey’s use different processing methods to produce their cocoa powder:
| Brand | Processing Method |
|---|---|
| Toll House | Natural process |
| Hershey’s | Dutch process |
Toll House cocoa is made using a natural process without the use of alkali agents. This retains more of the original cocoa flavor notes. Hershey’s cocoa undergoes Dutch processing, which treats the cocoa with an alkalizing agent. This neutralizes acidity and produces a darker, richer cocoa flavor.
Dutch processing improves solubility and gives Hershey’s cocoa better mixing properties. But the natural process preserves more complex flavor notes in Toll House cocoa.
Color and Texture
There are also subtle differences in color and texture:
| Brand | Color | Texture |
|---|---|---|
| Toll House | Lighter brown | More powdery, grainy |
| Hershey’s | Dark brown | Finer, smoother powder |
Hershey’s cocoa is darker due to the Dutch processing method. Toll House cocoa has a slightly lighter brown hue. In terms of texture, Toll House cocoa clumps more easily and feels grittier. Hershey’s cocoa is extremely fine and smooth almost like silt.
These color and texture differences affect appearance and mouthfeel in baked goods. Hershey’s richer dark cocoa color may give cakes a deeper chocolate tone. The finer texture also makes it easier to incorporate smoothly without grittiness. Toll House’s lighter cocoa creates a subtler color. The grainier texture can sometimes be felt in the final product.
Performance in Recipes
So how do these differences between Toll House and Hershey’s cocoa translate into actual baking performance? Here’s a look at how the two brands of cocoa stack up in popular recipes:
Chocolate Cake
In chocolate cake batters, Hershey’s cocoa produces a richer, deeper chocolate flavor. The higher fat content adds moisture for a fudgier crumb. Toll House cocoa creates a slightly more intense chocolate taste. But the lower fat content means cakes may be drier.
The higher acidity of Toll House cocoa also reacts differently with leaveners like baking soda. This can affect rise and texture. Cakes made with Hershey’s cocoa tend to have a finer, more velvety crumb. Toll House cakes can be lighter and more porous.
Chocolate Chip Cookies
In chocolate chip cookies, both Toll House and Hershey’s cocoa perform well and produce classic chocolate flavor. Hershey’s cocoa adds richness from the higher fat content. Toll House provides a slightly more pronounced chocolate taste.
The natural process Toll House cocoa contains more antioxidants and nutrients. But Hershey’s darker color gives cookies a more attractive chocolate hue. The smoother texture also allows it to incorporate evenly into cookie dough.
Brownies
For brownies, most bakers prefer Hershey’s cocoa powder. The higher fat content and smooth texture create rich, fudgy brownies. Toll House cocoa can leave a slightly gritty, powdery texture.
However, Toll House cocoa provides a more intense chocolate hit for those who prefer it. A blend of the two cocoas offers a good middle ground.
Hot Chocolate
Both Toll House and Hershey’s cocoa work well for hot chocolate. Hershey’s silkier texture creates a richer, creamier drink. Toll House’s stronger chocolate punch shines through. The higher acidity also cuts through milk for a brighter flavor.
For thick hot chocolate, Hershey’s cocoa is ideal. For a lighter but more chocolatey drink, Toll House may be preferred. Try blending the two for an ultimate hot cocoa.
Nutrition Facts
When it comes to nutrition, Toll House and Hershey’s cocoa are relatively similar. However, there are some subtle differences:
| Nutrition Facts | Toll House Cocoa | Hershey’s Cocoa |
|---|---|---|
| Calories | 12 per tbsp | 20 per tbsp |
| Fat | 1g per tbsp | 2g per tbsp |
| Carbs | 3g per tbsp | 3g per tbsp |
| Protein | 1g per tbsp | 1g per tbsp |
| Sodium | 10mg per tbsp | 15mg per tbsp |
As you can see, Hershey’s cocoa powder contains slightly more calories, fat, and sodium due to its higher fat content. But the two are comparable in protein and carbs.
Both cocoa powders provide antioxidants and minerals like magnesium, phosphorus, calcium, and iron. The natural process used for Toll House retains more overall nutrients. But both are relatively nutritious options.
Price
When it comes to price, Hershey’s cocoa is generally a little more expensive than Toll House:
| Brand | Average Price |
|---|---|
| Toll House | $3.50 per 8oz |
| Hershey’s | $4 per 8oz |
However, both cocoa powders are very reasonably priced baking staples. Toll House cocoa provides a slightly more budget-friendly option. But Hershey’s higher quality cocoa commands a small premium.
When purchased in bulk or on sale, the prices are essentially negligible. So most bakers opt for their preferred cocoa rather than cheaper alternative.
Availability
In terms of availability, both Toll House and Hershey’s cocoa are widely accessible:
- Found in the baking aisle of all major grocery stores
- Stocked by online retailers like Amazon
- Can be purchased in large packs at warehouse clubs
- Carried by baking supply stores
Toll House may have a slight advantage in availability as it’s Nestle’s supermarket brand. But Hershey’s is nearly as ubiquitous. Both can be easily purchased wherever baking ingredients are sold.
The wide availability makes them convenient cocoas to keep stocked in your pantry. You don’t have to hunt down gourmet specialty cocoa to enjoy chocolatey baked goods.
Conclusion
While Toll House and Hershey’s are both quality cocoa powders, Hershey’s comes out slightly ahead for most baking uses. The higher fat content, darker color, and smoother texture give it an edge for producing fudgy cakes, rich cookies, and thick hot chocolate. The Dutch processing also improves solubility and creates a mellower, less acidic flavor.
However, Toll House still shines in certain recipes, especially those where you want a strong chocolate punch or lighter texture. The added antioxidants and nutrients from natural processing are also a bonus. Many bakers opt to use Toll House for things like chocolate chip cookies or combined with Hershey’s in recipes that need an extra chocolate boost.
Here’s a quick summary of the main pros of each cocoa:
Toll House Cocoa
- More intensely chocolatey flavor
- Retains more antioxidants from natural process
- Lighter color and fluffier texture in batters
- Ideal for cookies and some cakes
- Slightly more budget-friendly
Hershey’s Cocoa
- Richer, fudgier flavor and mouthfeel
- Darker color provides attractive tone
- Smoother, finer texture
- Blends more easily into batters
- Great for brownies, cake, and hot chocolate
So while Toll House and Hershey’s are not exactly the same, they can both add great chocolate flavor to your baked goods. Let your recipe, budget, and personal tastes guide you to your perfect cocoa powder!