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

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.

Anthony's Organic Culinary Grade Cocoa Powder is a standout choice for any chocolate enthusiast. Made from high-quality, non-alkalized cocoa beans, this powder is USDA-certified organic, gluten-free, and non-GMO, ensuring a clean and natural product. The rich chocolate flavor is bold yet smooth, making it perfect for baking, beverages, and homemade desserts. Its fine texture mixes effortlessly into recipes, whether you're whipping up brownies or crafting a decadent hot cocoa. I recently used for making chocolates for Valentine's Day Gifts, very tasty!

Smells and taste great! It’s not as dark as other Dutch processed cocoa powder I’ve used in the past, but it’s equally delicious.

If you're looking for a very drinkable hot chocolate, search no more, as Anthony's will warm your heart with this organic alkalized Cocoa powder. This alkalized powder produces a more familiar (to me) chocolate flavor than it's non-alkalized counterpart, making it an excellent choice for producing hot chocolate, enjoy! Highly recommended.

I purchased this to make a healthier version of an Oreo cookie and the cookies turned out amazing!We crushed a handful and mixed into homemade ice cream, making it an Oreo ice cream mix and it was delicious!The chocolate tastes great! Definitely worth the purchase, I look forward to using this cacao powder with other recipes and plan to buy more!

Would buy again.Smooth flavor and less bitter than some other brands we have tried.

This is so delicious. I mix it with raw almond butter, raw honey, some pink salt and it’s my go-to dessert after lunch! Keep it in the fridge for a firmer texture. So yummy and none of the lengthy ingredients or a ton of processed sugar you get from brownies or other sweet treats. Of course the raw cacao powder would be a lot better/nutritious, but in my past experience they have all been too bitter and just ended up unused.

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.