GHIRARDELLI Premium Baking Cocoa 100% Unsweetened Cocoa Powder, 8 OZ Bag

One of the best powdered cocoas you can get. It rivals speciality high end products such as Valrhona that cost 3 times as much. Slightly cheaper here than at my local grocery so I use it as an add on to reach my 5 Subscribe and Save items and get maximum discount on all. Makes a great Chocolate sugar cookie. Blend 1c unsalted butter 1.5c sugar 1 egg 2 tsp vanilla, then sift together and add 1.5c flour, a generous half cup Cocoa, 1 tsp baking powder, 1 tsp baking soda, half tsp salt. Mix until combined, do not over mix. Refrigerate dough for 24-48 hours for best results before baking. Roll into balls, roll ball of dough in granulated sugar and bake on parchment or non-stick sheet or mat at 350F. Baking time between 10-18 min depending on size cookie you make. These are particularly great when made very large with about 3+oz dough per cookie, but still fine when made tiny(just be sure not to over bake if small). Best when baked with dough chilled and do not flatten dough balls at all on sheet. You may have to let dough warm a bit to make balls which is fine, but putting them back in fridge or even freezer for 5 min before baking makes for a better cookie if you have the time. If you don't have the time or just cannot wait, these still come out great if you bake right after mixing at close to room temp. I generally make a few cookies right away then keep dough in fridge and bake 5-8 cookies at a time whenever I want a few. If you do this, you'll see that they get better and better and reach a peak when baked after the dough has been refrigerated about 72 hours. Substitute coconut oil for the butter and add a half tsp of almond oil to make what I call my "Mounds Bar" Sugar Cookie. These are best when baked until they are crisp at the edges but still moderately soft and "bendy" in the center. The flavor and quality of the Ghiradelli chocolate really shines through in this simple style sugar cookie.I want some now, but have no more dough left in fridge, but I did just receive a new bag of cocoa from Amazon yesterday...Pics of sugar cookies described above, Rigo Jancsi cake and chocolate biscotti.

- This is *not* "Dutch Process" cocoa, or at least, hasn't been, and hopefully will never be! That matters because the "Dutch process" removes the good antioxidants. In my opinion, it also removes the richness of the flavor, not a good thing in my personal opinion ;)- I really REALLY like Ghirardelli cocoa, because it has the richest flavor for its reasonable price-point. (The same is true of their baking and their sweetened chocolate, but this review is supposed to be for the cocoa, LOL!) The Ghirardelli cocoa always has a nice, silky texture, great aroma, rich flavor, and excellent blendability. You have to pay *much* more to get superior cocoa, if you can even find it.- The cocoa I ordered also seems to be more fresh than what the local grocery tends to sell. And I don't have to drive all over finding a grocery which actually has it in stock....- I *am* a bit up-and-down regarding these new "pouches" but only because they aren't recycleable locally - the other containers were. But the cocoa *does* keep very well in them, and they *do* re-seal tightly (it's a kind of "zip" type seal), so the packaging does certainly do what it's intended to do - I only wish I could recycle them. For now, I've started washing them out and "repurposing" them, because they're very *sturdy*, that's for sure, and do seal tightly.

Reviews on flavor are subjective, since different people have different tastes and expectations, but I really like this. incredible aroma from the package. Straight to the tongue, the powder is very fine and silky, complex and rich flavor, with the expected mild bitterness but also a natural slightly sweet finish. Retains it's quality over the weeks it takes me to consume this amount in small additions to my coffee. Seems to dissolve more completely than some other cocoa I've tried, making a clearer brew with less residue at the bottom of the cup, which makes me think it's ground finer and giving more flavor. I like the packaging too. Reasonable price so you can try and compare. I haven't cooked with it, so can't comment on that aspect.

Love the real chocolate flavor. We for the most part use the powder in chocolate shakes instead of a higher carb dessert. So very satisfying. If sweetener is used we use stevia drops.Definirely recommend.

Why not put it in a tin? Every time you open and close the plastic bag a cloud of cocoa billows out. It is easier to scoop cocoa from a tin with a spoon

Omg, this stuff is magically delicious. I originally bought it for a Chili recipe. Didn’t do anything for the chili that I could tell. However, I started using it in my coffee.Try this: make a cup of strong coffee, I like Peet’s, Major Dickinson brand. Add 3 packets of Truvia sugar substitute, 2-3 tablespoons of heavy cream and 1 tsp of the cocoa.Ohh la la! A Devine, guilt free, delicious cafe mocha concoction! It’s unbelievable!Your welcome.

This is such a tasty product that I subscribe so my wife can make her amazing chocolate zucchini bread. the high quality and fine powder is better than I can get at our local grocery store. Ghiradelli cocoa is a step above Hershey’s. This is NOT Dutch process or Dutched chocolate, having a better flavor.

The deep and full-bodied taste of this very rich cocoa powder combined with attractive pricing has made it a pantry staple. I love that it comes unsweetened, so not only am I not buying sugar, but it leaves all options open. When making hot cocoa, I have found that I prefer to sweeten with a small amount of liquid agave. The flavor is great and the sugar shock is avoided. I also bake with this cocoa with rich results. Try making truffles with this - quick, and the bomb!