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

This is the best cacao powder you can buy. It’s silky smooth and never needs to be sifted. I use this for brownies, cakes, puddings, you name it. It mixes in super well and doesn’t clump. It smells fantastic too! It’s incredibly rich and tastes amazing, like true cacao and not artificial chocolate.

This stuff is delicious! I was having trouble finding dutch process cocoa powder in stores near me but this is well-priced and seems high quality. It's a beautiful brown color and it works perfectly and consistently in my brownie recipe that I bought it for.

I love this stuff! So, my mom has really bad GERD and we needed something that was neutral and this was a great pick. We use this to make our own chocolate sauce and we add this to her morning beet and cocoa drink (I know how that sounds, but hey, I don't judge... she seems to really enjoy it so that is all that matters). It has a really nice chocolaty taste to it and it blends so easily into the drinks and the chocolate sauce. We made brownies with it and the cocoa melted wonderfully, so I would definitely say it has great baking abilities. It also has a nice dark cocoa color. I would definitely purchase this product again! Actually, I have already repurchased this product twice as I love the chocolate sauce so much, I keep having my mom make more. I love that this is way more nutritious than buying the stuff off the shelf and I don't feel guilty for enjoying it.

Rich taste

This is a new favorite of mine. I cook from scratch and this is a wonderful addition to my kitchen. It's git a smooth flavor-no bitter taste. Makes delicious scratch brownies. Can't wait for winter to make some hot chocolate. Recommend.

Use it to make cocoa. Not as good as the Ghiradelli for it but it has a unique cocoa taste. Would rate it 4.5 stars.

Why did you pick this product vs others?:best for the price and good quality

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.