HERSHEY'S SPECIAL DARK Chocolate Cocoa, Bulk Baking, 8 oz Cans (12 Count)

This is awesome and has the best flavor ! If you love the richness of dark chocolate you’ll be happy you’ve switched to this . It’s so full of flavor and makes the best frosting and great change from the regular cocoa powder. We have been making the cake on the back of the Hershey’s container for years and when they came out with this dark flavor we thought we’d give it a try. Let’s just say we never went back to the regular cocoa and everywhere we go it’s always a requested item:) . Plus, I was able to buy the 6 pack at a great price. In the store the container is smaller than the regular cocoa powder and more costly so finding this deal was awesome since this is the one we buy now.

I'd never used this before, or heard of it, so compared to regular Hershey's cocoa (which I managed to run out of) this had a noticeably stronger and better chocolate flavor to it when I made a "Hershey's Collector's Cocoa Cake" recipe from a Hershey's cocoa package around 1988. I've made that recipe dozens of times. This time I tried some and was surprised at how good it tasted, and I'd been buying Penzey's cocoa for several years. I liked this product just fine, no complaints at all! --- We made the chocolate mousse recipe printed on the back of the container and it turned out GREAT. It's basically cream and gelatin with cocoa and sugar. Totally easy and more importantly COOL to prepare in the summer months. Serve it in wine glasses and it looks really fancy. The cocoa, again, carried the day. Deep, intense chocolate flavor. Pleased but puzzled to find a top-quality chocolate product from Hershey's, for some reason. Exceeds my expectations by a noticeable measure.

Okay, this is a different cocoa from anything I've ever had before. The first taste is a bit surprising, so it's better just to think of it as its own thing and not expect it to taste like all the other cocoas you've had. I loved to use it in cakes (I had to increase the flour a little in mine or drop the sugar because it made the already moist cake just too gooey otherwise). I use the Cooks Illustrated recipe (6 chocolate cakes, sour cream), and with the special dark, it's a family and neighborhood favorite. I also love that it turns icing nearly black. I've gotten several commetns about how beautiful the cakes are made with this cocoa. Our favorite use though is in hot cocoa. I use 2tbsp cocoa powder with 1-2 tbsp sugar and add 8 oz of boiling water. We love it just to drink, it looks like the darkest cocoa ever, and is more like a coffee drink, grown up hot chocolate... Our skeptical friends even love it, you should definitely give it a try!! We used to make the cocoa twice as strong, but found 2tbsp is enough for us because it's a very strong cocoa. Here's the kicker. It's better for you... in one cup of the cocoa above (with 1bsp sugar) compared to a cup of cocoa with the same recipe and regular "natural" hershey's cocoa powder (note, it includes 2tbs of each and sugar, not the 1 tbsp on box) ________________special dark_______________regular calories............95.......................95 g fat................1........................1 g fiber..............4........................2 g protein............2........................2 Iron................30%.......................8% with the twice as strong recipe, we were getting 60% of our iron from each cup, which is amazing to me. Because of the fiber, my Mom can have this as a weight watcher's drink too, I think she said it was 1 point.

This stuff is really hard to find in the stores when it's not the holiday season. I was thrilled to find it here at Amazon for a decent price. I've been making raw vegan chocolate avocado pudding, and the color just isn't as appetizing when you use regular cocoa; you need the special dark to avoid it turning out greenish-brown. In case you're wondering, here's the recipe: 5 Tablespoons Hershey's Special Dark Cocoa 5 Tablespoons honey or agave (agave gives a milder taste) 3/4 C full-fat coconut milk or cream (canned is fine) 1 tsp vanilla 2 ripe avocados Throw it all in a blender and blend, blend, blend until it's totally smooth. Spoon into small dishes (this stuff is rich!) and chill. That's it! You won't believe how awesome this tastes; you don't taste the avocado at all.

The richest cocoa flavor for baking smoothies but I especially liked it for oatmeal this is the brand of cocoa to get that this price you'll smack yourself on the head in a couple months when you look back and see how much money spent going to the storeover and over when you run out and buying cocoa one at a time instead of buying this. I'm rambling now but this is a good choice

So dark, my cakes look goth. I made the recipe on the container and it was one of the best chocolates cakes I've ever made.