Dutch Processed French Cocoa Powder. Chef’s Choice Cocoa Powder. Warm, Red Color, Pure, Dark, Intense Flavor. Poudre de Cacao. Great for Desserts and Hot Chocolate. Kosher. 250g (Pack of 1)

I’ve been using Valrhona Dutch Processed French Cocoa Powder in my Ninja Creami protein ice cream, and it’s been a game-changer! A small amount of this cocoa goes a long way, providing a rich, intense chocolate flavor without adding a gritty or powdery texture. The smoothness of the cocoa blends beautifully, making every batch of ice cream taste decadent and high-end. I love that I don’t need to use much to get that deep chocolate hit, which also keeps my recipes light. For even more complexity, I recommend adding a spoonful of peanut butter and a pinch of espresso powder. The peanut butter brings a creamy, nutty depth, while the espresso powder enhances the cocoa’s richness without overpowering the flavors. Whether you’re baking, making ice cream, or adding it to smoothies, this cocoa adds a luxurious, authentic chocolate taste that sets it apart from cheaper brands. It’s definitely a must-have for any chocolate lover who values quality ingredients!

A couple tablespoons of cocoa powder, organic cane sugar to taste, a pinch of salt, and choice of milk for the perfect mug of hot cocoa during the cold season - optionally add a touch of vanilla, if that’s your thing. This cocoa powder is very finely ground and not at all clumpy. It’s a pretty dark brown in color, and there’s a rich depth of flavor that’s hard to beat. Highly recommended for baking and other applications as well!

Valrhona cacao powder is perfect for baking. I love its pure ingredients. No artificial nonsense or unnecessary sugars or preservatives. For a hot chocolate with a deep, rich flavour, mix a good teaspoon of Valrhona powder with a tablespoon of semi-sweet chocolate chips (52% - 60%), a coffee mug's worth of milk of your choice, a pinch of salt, and sugar to taste.

I could not believe that I faced same issue like most of people who gave 1 star. The quality is good and power is fine and flavorful. Unfortunately, they send me a can which will expire within 1 month. And this product is not eligible for returning. Awful customer experience that I have ever had!!!! If there is a zero feedback I would definitely choose 0. Please pay close attention.

Stumbled upon on a video from America's Test Kitchen about cocoa powders and the superior quality of LOW-STARCH, HIGH-FAT, Dutch processed. (I had been using Ghirardelli Dutch processed). Valrhona and Guittard brands were their choices for the best. I purchased the Valrhona because it shipped more quickly. At any rate, if you can afford the difference in price from the standard cocoa you see on the typical grocery shelves, I'd encourage a purchase. I myself was baking things to give as Christmas gifts and wanted high-quality ingredients. The deep, rich, chocolate flavor difference was ABSOLUTELY apparent...and that's coming from someone who doesn't even LIKE chocolate.

The best!

The taste is amazing! I'm not going to buy any other cocoa. I make a shake with chocolate milk, ice, cocoa powder and sugar free chocolate syrup so you can taste the difference! A little pricy but great quality.

I would recommend this cocoa powder! However, it is too expensive if you use it on a regular basis.

Il pacco è arrivato più che puntuale, in ottimo stato. Il prodotto risultatodi ottima qualità è un profumo di cacao davvero intenso.

Especial para pasteles caseros y crepes

أول مرة وصلت العلبة ممزقة ومكبوب المسحوق كامل ولا بدون غطاء وتواصلت مع خدمات العملاء وبكل ذوق ومهنية ارسلولي بدلها اليوم التالي صح وصلت سليمة لكن ايضا بدون غطاء!! غريب وين الغطاء يعني اذا فتحتها لازم اغطيها بقصدير والا انقلها لعلبة أخرى!!

This chocolate is incredibly versatile, with a quality that's hard to beat and consistently delivers great results. While it's on the pricier side, I still consider it worth the investment for special occasions. I particularly enjoy using it for the basic chocolate ice cream recipe from The Perfect Scoop by David Leibovitz. The flavor is refreshingly nostalgic. It reminds me of my childhood visits to Hobson’s Ice Cream in Santa Barbara, California. In the book’s resource section, Leibovitz actually recommends Guittard chocolate, which can be tricky to find on Amazon. Valrhona is an excellent (though more expensive) alternative. A huge issue for me is that the price has risen significantly since my first purchase, and if I were reviewing it today, I’d probably edge closer to giving it a 4-star rating. It’s becoming a bit out of reach for those of us who enjoy cooking at home, thanks to rising prices from Valrhona and its suppliers. For now, I'll continue to enjoy the occasional indulgence.

Best quality cocoa powder. Use it for all my baking.