Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)

I use this powder all the time in homemade protein shakes. The non Dutch processing means it's all clear of chemicals, just clean cocoa powder.

What a joy when I read about that! The only problem is finding a way to add chocolate to my diet without all the extraneous sugars that are NOT so healthy. In the past I have tried various higher percentage chocolates and found the Scharffen Berger bars to be excellent, so when I decided to get some cocoa powder this is one of the three I decided to try.For my purposes I have been mixing it in with a small amount of dairy to add to coffee. Turns out this makes an excellent chocolate coffee. I do the mixing at the bottom of the cup and spend some needed time making sure it's blended, and then add the coffee after that. Very good and I get to call it healthy.Using the unsweetened powder allows to add only the barest sweetner of choice--suit to taste so to speak.The other thing I've used it for is to mix up a bit of cream, the chocolate and a tiny bit of Splenda...blend it up in a bowl with a spoon until it thickens a bit and then it's a great strawberry dip. Again, I pretend this is health food--and really as desserts go, it's not so bad if you are more interested in the science behind carbs vs fats (but that is a whole different topic).In any case, of the unsweetened chocolate poweders I've tried so far...this one is the best product in terms of taste when making my coffee--it's good enough to keep me away from the coffee shop where the drinks are pricey and full of sugar.Recommended!!JTGeta: this is not 'dutch processed' so the healthy benefits remain intact.

Let's not kid ourselves, this is not a cheap purchase and is more suitable for special occasion baking. I previously used Valrhona as my go-to cocoa powder in such cases and thought I got great results, but on a recommendation from a friend I gave the Scharffen Berger a try. I cannot believe how much more depth there is to the flavor! I first used it in a cake recipe that called for steeping the cocoa powder for a few minutes and I knew as soon as the hot water hit it that this was going to be better. I've since used it in brownies, cookies, and for garnish. I have been amazed at the sheer lusciousness of the cocoa's taste and texture, it is amazing and even smells so lovely.On the downside, the canister has a fairly narrow round opening so it is a little difficult to actually extract the cocoa powder from the canister. Shaking it out means too much, and I guess I just have awkward sized-scoops, but even with this minor inconvenience, I still really like this cocoa for baking.I would NOT let children use this without close supervision as it is a pricey ingredient. For a special touch to your favorite chocolate baking application however, I think this is a great option.

I have been trying many different brands of chocolate and cocoa. With this cocoa I found the one that best suites my taste and needs.This cocoa has a very bold and full bodied chocolate flavor which blends perfectly with several different sweeteners as well as coffee for a delicious mocha.The cocoa powder doesn't blend easily with cold water or milk, but then no other cocoa powder ever does. But this one does blend easily when the water or milk is hot.It is difficult enough for diabetics to find delicious sweet stuff. So, here is my sugar free mocha recipe:Every morning I start with making myself an espresso in a tall mug.Add a tablespoon of Sharffen Berger's unsweetened Cocoa and mix vigorously until blended.Add sweetener to taste (I use Truvia) and a pinch of cinnamon (sometimes I go wild and add just a little bit of cayenne pepper as well. Sounds weird? Don't knock it until you tried it!).Finally add milk to fill up the mug and microwave until hot.In just a few minutes I have a delicious mocha that Starbucks will never be able to match.Recommended!

I learned long ago about the health benefits of eating 1-2 tablespoons of cocoa a day so for a few years I've been adding this to my morning yogurt. I get to eat chocolate yogurt and get healthy at the same time.

Good quality cocoa, arrived quickly and as described

So glad I discovered Scharffen Berger. For a while I was turned off by the price, but it is worth every penny! Not only is it fantastic for hot cocoa--especially with Peak Milk Powder--, it makes fantastic truffles. I also mix it with cocoa butter and a little pure maple syrup to dip strawberries. (The cocoa butter helps the chocolate to set.) No chocolate to melt and it couldn't be easier. If your coconut butter is a little hard, you can mix it together then microwave for a few seconds before dipping in the berries.

There IS something different about the taste of this particular cocoa powder that we like in our cakes, and other baked goods. We have other brands in the house that we use when we run out of this, and we immediately wish we had gotten our next order in sooner. We are very health conscious, and so our bodies when it comes to ANY modifications to food. Dutched or akalai processing for chocolate powder, while allowing it to have a less bitter taste with less sweetener necessary, does NOT sit well with me after consumption. This has not been dutched, and my body can tell the difference.Additionally, our 9 yr old son has a dream to replace Hershey candy company someday with his candy bars. We again find that his candy bars taste better with this chocolate. Here's the best to your cocoa powder needs.