Ghirardelli Majestic Premium Cocoa Powder, 32 oz

For my use it's five star but I have to concede the best effect on taste is when it's combined with other ingredient to add chocolate/cocoa flavor or depth to something larger. It's true that the raw powder in the container smells similar to dirt or dried tree bark but I doubt it's made to be inhaled and that says nothing about how good it's effect is when mixed with other flavors. I doubt it would do well just added to milk trying to create a daily cocoa drink, or at least it would take a lot of experimenting to get measures right and would probably require an electric blender. However, only six grams mixed with two cups of granola adds a wonderful deep chocolate background flavor, or even adding six grams of this to a two cup serving of one of those "just add hot water" high sugar hot-chocolate powders adds wonderful flavor depth that wasn't there before. It tends to clump when used in liquids which I understand is a result of the coca butter it contains but, seriously, if 6 grams is added to a one or two cup recipe or drink you can stir the clumps out with a spoon or press the clumps against the cup interior wall to be flushed diluted into your mouth while eating/drinking. At 32oz, the container supplies almost five months of once a day six gram uses. I'm definitely not a baker, but I'd bet it works great in things like cake, icing and cookie recipes as well.

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.

Second order for me. It is fantastic for baking with a deep rich chocolate flavor!! I recommend it highly!!

Our deserts are so superior because of this! Never buying store cacao again

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!