Black Cocoa Powder - 1 Lb

I regularly make banana smoothies with cocoa powder and wanted to try with a darker variety like this. It came out just fine with good flavor using 3 tablespoons to 2 bananas, some raw coconut sugar, and a full tray of ice. This makes a very filling amount, not black but still has the impression of dark chocolate that I wanted.

Love this cocoa!I use for all my Oreo themed baked goods creations and get great compliments!Just the right amount of dark chocolate flavor - but delicious and smooth not bitter tasting.It is VERY dark (yes, could be considered black) - and if you have white marble counters like I do - be aware of this, lol!I always run it through a sieve into my recipes because like all cocoa, it clumps.I will have to order the larger container next time - my recent conversion trials of an Oreo brownie recipe to a vegan version - are using it up fast!

Most excellent in my coffee!!!

Very pleased with the cocoa!!

I originally tried to use this for a really dark chocolate cake, since I saw it being used in the recipes I watched. But by itself the flavor, if I could even call it that, isn’t good at all in cakes. It was black, somehow failed severely by dipping way low, and had no flavor at all. A black, sad cake. I guess it would be good making cookies with if you wanted homemade Oreos. Because the taste (when combined with natural cocoa) and smell remind me of Oreos. As an accompaniment with natural cocoa, it really helps bring out the rich, dark color while still giving your desserts the classic cocoa taste. I was really disappointed at first and thought I wasted my money, but surprisingly it’s been proving to be very useful. I use a little bit at a time, and it’s still around 75% full to this day. So if you bake a lot like I do, and want a natural source of coloring for your desserts, and/or want to amplify the color in your chocolate desserts, or make homemade Oreos then this is really great for that purpose!

I bought this black cocoa to experiment with in my daily mocha latte. I make my own espresso and steamed milk and mix in cocoa powder and Splenda to make a sugar-free mocha every morning. I had been using another dark (not black) cocoa powder I get here on Amazon but was curious to see if the black cocoa powder would yield a richer flavor. It's different, but not richer. It definitely has that "Oreo cookie" flavor to it. I didn't find the flavor quite right on its own for a mocha, so I ended up mixing it with a light cocoa powder in batches to yield a more standard cocoa flavor. I still have about a half a container left and I look forward to using it for making black frosting and black cake for my 40th bday, haha. I had to take off one star because the product is a bit clumpy... takes a little bit of breaking up to get it to a smooth powder. But overall a great value for the price if you are looking for a true black cocoa.

I like using this for hot chocolate because the high iron content in chocolate helps my anemia. Pure dark chocolate, this stuff is perfect for making drinks, but is also a good add in for a variety of foods and recipes. You get enough of an amount that isn’t going to run out too quickly unless you’re consuming this very regularly. The square shape of the container (vs a cylinder one) makes this way easier to store on racks and in shelf spaces.

I have been wanting to try Cocoa Noir for some time, and I was NOT disappointed! This is a fabulous product, and the flavor is awesome! Be careful though that you do not straight out substitute this for regular cocoa powder- use recipes that were meant for Cocoa Noir. The acidity is different between types of cocoa powder, so you may need to modify the baking powder/baking soda used when you substitute Cocoa Noir. There is a fabulous blog about the differences between Dutch Process, Cocoa Noir, and Natural Cocoa by Marissa Sertich Velie on the Serious Eats website (it won't let me post the link- sorry!).Some people may buy Cocoa Noir or Dutch process cocoa and may be disappointed with the way it bakes, so be sure to read about the differences before baking and use recipes that call for the specific type of cocoa you are using, and you won't be disappointed.The Cocoa Noir really does give you that 'oreo' taste, or the taste and color of those dark chocolate cake and brownie mixes that you could never before achieve at home with regular cocoa powder.