Black Cocoa Powder for Baking - Unsweetened, Extra Dark, 1 Lb

If you are “Cocoa Illiterate” like me somewhat— You need to do some SERIOUS study with this particular Black Cocoa or ANY Black Cocoa Powder that is dark as this—using the naked eye. If you do not believe me, go on Google or go on YouTube and search for black cocoa and you will see ‘visibly’ what comes up is NOWHERE as JET black—as this. Yet it will most likely still be labeled—Black Cocoa. THIS...(that I’m reviewing) would definitely be the BRUTE of a an excellent glass Champagne. When I first tasted Brute Champagne...lest just say NOT what I thought...till I matured. This stuff here—is seriously powdered “Kingsford” charcoal in color and that color means something if you are considerIng swapping this here ‘cup for cup’ —in your favorite chocolate cake recipe. WORD OF CAUTION...DO NOT. Just....don’t. I KNOW how to bake and I sell cakes. I am not however, scientific with reactions and results. I used a recipe calling for 1 2/3 cups of ‘black cocoa powder’. She stated it was a recipe for a ‘wedding cake’ and it looked moist...beautiful. Black. I wanted that. And I wanted it for not a wedding cake but the amount of cake itself it would yield for what I was doing. Suffice to say—she may have used (for all I know) Hersheys Special Dark because her recipe (even her comments before the recipe) did not mention anything on WHAT she used. To be honest when most people bake and say they used BC powder, it is more likely it is Hershey’s SD because it does produce a ‘dark’ cake. Now don’t get me wrong I DO love me some H S/D. But I wanted BLACK. So here’s what I’ve learned after using this BRUTE BCP. The blacker the Cocoa...the more ‘dutched’. The more dutched means less acidic due to high treatment of Alkaline which from what I understand (AFTER the fact of using—still good) the TEXTURE and height—WILL BE affected and THAT... IS CRUCIAL. So ‘cut’ your cups used. If the recipe calls for 1 1/2 cups of cocoa powder and you want to use black—use 1 cup of cocoa powder and test with 1/2 cup of THIS brand— black. And that is what I used in my most favorite chocolate cake recipe however....While the results was better than the cup for cup swap out that this other recipe call for— I think next time I will use a ratio of : 1 1/4 cup cocoa powder + 1/4 of this Beautiful yet dangerous (if you don’t know what your doing) ....Jet Black Cocoa Powder. Good Stuff. And one more thing. Someone said on here that the package says “not for taste” or something of that effect....that is true. This level of Cocoa does not have a distinct chocolate flavor but a ‘note’. That is because of the processing of it being HIGHLY Dutch. It is or would be best for color but it does add a good earthy chocolate NOTE in flavor. I hope all of that made sense because I really think this is an excellent, diamond rated Cocoa Black. But to avoid giving an unfair rating—know what your doing with this Black Cocoa because you maybe expecting something that is just not going to happen with it depending on what may be.

Great product! I was skeptical. I did have to add quite a bit but then I realized I can use my handheld immersion blender in order to make the black more vibrant. The stick blender is the trick to get it extremely black. Lots of people saying it doesn’t have flavor but I definitely taste a bitter cocoa flavor… just add more powdered sugar to sweeten it up. So much healthier than using food coloring! And it won’t stain your teeth

If you are looking for a true black cocoa, this is it! My husband loves black velvet cake. This is the best cocoa I have found or used for that recipe. It even makes black velvet buttercream icing. I find it to be very high-quality. The one thing I would say is that it’s a really fine silt and it goes everywhere. If you are not careful when you’re using it.

This makes THE BEST black buttercream, no food dye. Tastes great too. I will never get another brand!

This dark chocolate is perfect for black velvet cake and a wonderful value for the money. This brand has the best aroma of all the brands out there and didn’t clump when I measured the cacao for baking. I will definitely be a repeat customer.

I bought this to make black frosting (I wanted to avoid dyes). The packaging says it's used for color, not flavor. However, there IS a flavor. It's good. It reminds me of an OREO cookie (minus the filling). The color is fantastic - a very rich black, and it doesn't stain surfaces, teeth, etc. My only complaint is that it says there's not a flavor. It worked with the yellow cake I made, but the flavor may not work for all desserts.

My cake came out black! The icing was a bit tricky for me. I made cupcakes and the icing looked grey on some and blacker on some. I do think I will add more next time and let it sit before using it. I do love the fact it doesn’t leave your mouth/teeth that blackish purple color. Not much change in the flavor, which is a plus.

I own a bakery and don't like using black food coloring/gel because it stains teeth and tongue. THIS DOES NOT!! I use it in my cakes, cupcakes, frostings and it doesn't stain at all. I don't know how they do it but I'm so glad they do. It's definitely expensive but a little goes a long way. I tried King Arthur Black cocoa and didn't come close to black. This is awesome and something I will have on hand at the bakery all the time!