Anthony's Organic Culinary Grade Cocoa Powder, 1 lb, Dutch Processed Baking Cocoa, Gluten Free, Non GMO, Keto Friendly

This cocoa powder really surpassed me with how good it is! As soon as the bag is opened the scent of chocolate comes out. With the higher fat content, it mixes easily into warmer foods. The chocolate flavor isn’t bitter at all but smooth and rich. Highly recommend!

This is my favorite cocoa powder. It's a great deal and it tastes great.

Love this product and flavor!

This is a very nice cocoa. I like using dutched cocoa for brownies and chocolate cakes so that I can get that deep, dark brown. I typically mix dutch and regular which gives me a really dark baked goods that also have some of the mellowness that comes with regular cocoa. Just be sure you use baking powder instead of baking soda when you use dutch cocoa - then you'll get perfect rise in your cakes. The product page is a little deceiving. It shows 3 size options - 1, 2, and 5 pounds. Well, the price for 2 pounds was barely more than that for 1, so I went for it. Surprise (not a happy one) - the product shifts when you click on 2 pounds to regular cocoa instead of dutch process, something I didn't notice until I opened the box at home. Amazon was great in dealing with this. So, consider yourself warned - you have to buy the 1 pound bag to get dutch process cocoa. To be honest, while it looks like a lot of money for a pound of cocoa, when comparing it to the Hershey's can in the store, it's about the same cost per ounce but organic and really nice to use. Dutched and regular cocoa are NOT comparable. Dutched has the acid removed, is darker in color, will produce a much darker product (cake, cookies, brownies, etc.), and needs to be used with baking powder as a leavened. Baking soda requires acid to interact with, so using baking soda will result in a flat product, often sagging in the center. Regular cocoa within the same brand will always be lighter than the dutched version, although it could be lighter or darker than other brands of regular cocoa. Because of the acid, it can be used with baking soda and will produce a less intensely dark product. All cocoa is hygroscopic (rejects water), so if you want to use it in cocoa or smoothies, you really need to whisk it with a little hot milk or water until completely smooth. That will take care of grittiness or chalkiness. For those of you comparing this to Hershey’s, especially the special dark version that is a 50/50 blend of dutched and regular, be aware that Hershey’s has changed it’s sources and is using lighter cacao than before. Even the special dark version is lighter than it used to be (I compared a new can to an existing can in my cupboard - night and day difference). I have now used this cocoa in cakes, brownies, and pudding and the results have been fantastic every time. I much prefer dutched cocoa as I like the flavor of the chocolate to shine through rather than the acid. I’m also a big fan of nice, dark brownies and cakes. I’ve also used this blended with Anthony’s regular cocoa, since I have a great big 2 lb bag to work through any way. I’ve had no problems with it, although I will admit I do not use cocoa in beverages, so cannot attest to it used that way. In baking, it’s been great and I’m very, very happy with the brand.

Good chocolate flavor

I like the color and flavor. The only thing preventing me from giving 5 starts is it's very lumpy. If you don't want the lumps you have to take the time to break them down. Some are marble sized, some are smaller but lots of hard lumps. Otherwise great for home made brownies

I love Anthony’s cocoa powder. I add it to my morning coffee ritual along with their beet juice powder and a few other things for a healthier coffee experience. The cocoa powder is very smooth and not bitter at all.

Good quality