GuittardCOCOA POWDER-UNSWEETENED 8 OZ 8 OZ

Guittard is a very good cocoa powder. I have always used Hershey's, but saw an article which rated cocoa powders. This was one on that list. When I opened it, it had such a nice cocoa smell to it. I had been promising my husband to make him some homemade cocoa, so I heated the milk on the stove, added the cocoa powder, stirred and let it dissolve, poured it into mugs, sweetened his with stevia and mine with organic Florida Crystals, since he is a diabetic. He loved it and so did I. It was a very rich tasting cocoa. I can't wait to bake a chocolate cake with it and chocolate frosting, too.

The best for hot chocolate drinks.

I bake a lot, especially cakes, and this is the best chocolate cocoa I have ever used for cakes and brownies. It imparts a deep, rich chocolate flavour. After using this in my chocolate cake recipes, there is simply no going back to anything else. I’ve noticed it’s gotten pricier as it’s becoming harder to find, but I just had to have a can for my Christmas baking anyway. It makes a great chocolate icing too. Just be warned, once you’ve tried it, you’ll be hooked on it!

It's rich, delicious and yummy. Unfortunately the price more than doubled so I no longer can afford it.If you can, BUY IT!

I have always been a fan of Guittard, having used the chips for a very long time in baking. I ran out of my usual cocoa powder (Ghirardelli) and just for giggles decided to see if Guittard made a cocoa powder. I then researched other brands and the processes used to make decent ones. This one came up highly on all reviews. And for good reason.Well, my order arrived today and I just couldn't wait a single minute to try it. I first tried it right out of the can and, let me just say, it has none of the bitterness I’ve come to expect of cocoa powders, it’s simply rich chocolate powder. I then baked a chocolate cake (using the same recipe I made last week with the Ghirardelli) and holy expletives! This is the single best cocoa powder I've ever tried or used in my life! My cake batter tasted like rich chocolate pudding! No sooner was my cake in the oven then I ordered two more of these! I'm hooked!The picture features the two powders side by side. Note the rich colour of the Guittard on the right. It feels like velvet!Edit: It hands down makes the best hot chocolate anyone I know has ever had.

My wife bakes as a hobby and has used basic name brand cocoa for decades. I recently saw this cocoa on an episode of America's Test Kitchen and bought it for my wife to try. The depth of chocolate flavor added was an order of magnitude over the old Hersheys stuff. The increase in flavor relative to its price is a huge win - would highly recommend.

This is a very good quality of cocoa. Makes the best homemade brownies.

I've used the Guittard Cocoa Rouge for a couple of years now. Though I don't bake that much, it perhaps because I don't, when I go to the effort of making a cake or cookies, I want real chocolate flavor. Hershey's, even the dark chocolate variety, is bland and blah. Guittard, made in San Francisco, is every bit as all-American as Hershey's, but light years beyond the Pennsylvania powder in flavor. It's richer and much more intense, without being bitter. I most recently used it to make chocolate ice cream, and WHOA! It was phenomenal. I won't use anything but Guittard. Yeah, it's more expensive than Hershey's, but dang, the flavor is exponentially better.