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.