Ghirardelli Majestic Premium Cocoa Powder, 32 oz

Want to take your baking to the next level, this is the cocoa to do so! Makes everything just BETTER, richer, deep flavor that other cocoa cannot compete with. It’s costly, but the best usually is and it is a BIG canister. I will NEVER not have this in my pantry.

I've ordered lots of different high end brand dark cocoa over the years, watching the ingredients. This is the richest, purest tasting chocolate I've ever found, I'm hooked on it now, I hope that ain't change it. Desserts turn out fantastic. Dissolves easy, had the ingredients we want, and not the ones we don't.

Dark colored, good smooth flavor, delicate, slightly floral, non acidic taste.

I got tired of paying $40-$60 to Baskin-Robbins for their ice cream roll cake, so I bought this chocolate to try making them myself. Boy was that a mistake. Now I have to make them for everyone in the family's birthday. Ghirardelli has always been one of our favorite chocolate providers and this is no exception. The flavor is tasty, and the consistency great. And it has to be good, because it is really expensive.

Ghirdadell Majestic Cocoa Powder is truly majestic. The powder doesn't dissolve/melt completely 100% (very small spots) when making hot cocoa, but it's never an issue when I divide it between mugs and we never notice it while drinking it. I usually forget about it. It definitely tastes better than the Hershey's cocoa we had been buying. It's smoother.

Tastes amazing! Chocolate cakes have a very rich flavor. However, in 5 years, the price almost doubled! Bought it in 2020 for $20. Now, it's priced at $37!

I will never buy any other cocoa powder. This is fundamentally different that any cocoa powder I have ever tasted. Spectacular.

If you’re looking for a rich but smooth flavoring without the (1) bitterness, off-taste, and poor dispersion qualities associated with baking cocoa, and (2) sugar, emulsifiers, and other additives of hot chocolate mixes—you will likely love this product. If you have tried making hot cocoa, hot chocolate, mocha, or other recipe and been disappointed by the bitterness, taste, and/or difficulty mixing in liquids, then you were probably using unprocessed or “non-alkalized” cocoa, which is naturally acidic (low pH). It’s typically used in baking recipes that also include baking soda or baking powder (baking soda plus other ingredients). Baking soda is a base (high pH), so the acid/base reaction during baking creates carbon dioxide bubbles that provide the expansion and lift of the baked goods. The reaction also neutralizes the original bitterness and off-taste qualities of the cocoa. Alkalization or “Dutch Processing” (like this product) at the plant raises the pH of cocoa, which removes the bitter and fruity undertones, improves its dispersion in liquids, and gives it a darker color. It is preferable for making hot drinks, sprinkling on baked goods, making ice cream, etc. It can also be added in baked goods, just not in place of unprocessed cocoa in a recipe that calls for it as a rising agent. Alkalization does reduce, but does not eliminate the flavanoid (antioxidant) content, if this is important to you. Nib alkalization (this product) results in better flavor vs. powder alkalization found in other products/brands, but makes it a bit more expensive. According to the label, the final product is 100% cocoa (no byproducts). On my order, the use-by date on the can was about 2 full years from the purchase date. I primarily use this product to flavor coffee, sweetened with aspartame or sucralose. While it is somewhat more expensive than some other alkalized cocoas, a little bit goes a long way, while providing superior flavor and improved dispersion, largely due to the nib alkalization process and increased cocoa butter content.

Has a smooth chocolatey taste thanks to the cocoa butter content. The powder mixes well in the drink with no lumps to break up and blends well, not leaving any chocolate sediment at the bottom of the cup. Its good on its own with some homo milk and heated up to a max of140°F which is perfect for bringing out the taste and creamy texture. Any more heat and it alters the taste, degrades it a little. I also added some to my coffee and it enhances the flavor with chocolatey goodness. I dont add sugar or any other type of sweetener as it literally ruins the experience and has an unpleasant aftertaste. I quit using sugar decades ago and dont miss it in the least. In fact I find that it actually ruins the flavours. The added milk provides that bit of delicate sweetness to make it just right. The alkalinity of the chocolate cuts the acid in the coffee and the blend is superb. I've found that the right temperature is needed to bring out the full flavour of beverages and that using water that's too hot for the particular drink damages delicate flavours. They all have different temp requirements, be it green tea, coffee, espresso or chocolate and I have a programmable electric kettle that heats the water to the precise temperature needed. If too hot, green tea loses it's medicinal nutrients, the chocolates flavenoids are all but wiped out, diminishing flavour and removing its medicinal effectiveness as an antinflammatory agent. As it is the alkaline mix kills half the flavenoids to start with, the trade off being the cutting of the acidic level which helps smoorh the taste and cut the bitterness. I'm eager to try out the natural chocolate powder that isn't processed with an alkaline agent, for the alternate taste experience, with all the flavenoids still present, in order to enjoy the full benefit of the antioxidants and a tangy flavour. Natural cocoa is highly beneficial for heart and cardiovascular health when used reasonably. It fights cavities, improves your skin and helps with type 2 diabetes among other things. Its also believed that it helps resist certain cancers. No wonder the Mayan kings slurped gallons of the chocolatey concoction. Apperently it helps with prostrate problems as well. But overindulgence can have its downside, so be sensible about it. The ingredients of chocolate have an aphrodisiac effect and can thus alter your mood and make you more mellow. Its amazing that there's so much goodness packed into this can of chocolate powder.

By far the best I've tried and I will definitely purchase again.

Delicious Deep flavor.. rich dark colour.. highly recommend!

Great item to make homemade hot chocolate just a little on the bitter side but still delicious. Made almost 3kg of hot chocolate with the container.

This cocoa powder has completely leveled up my chocolate cake game!! I make the best vegan chocolate cake recipe from Nora Cooks. It's moist and super chocolaty and tastes the best with this cocoa powder. I've tried Hershey's regular and dark, multiple bulk barn varieties (black, brown and red) and another brand whose name I cannot recall... I bought this can on a splurge decision and I'm so happy I did! Totally worth it! I also add 1/2 tsp to my coffee. Dissolves well with no chalky texture. If you've got a great chocolate dessert recipe, this cocoa powder will make it even better!