Customer Rating: 
Summary: Is everybody suffering from mass hypnosis?
Comment: This doesn't taste like cocoa at all. It tastes like some of kind of dried powdered vegetable. Expensive and overrated. I was warned by a review someplace else--Cook's Illustrated, I think--but didn't think something that bore the vaunted name of Valrhona could be that bad. I was wrong. Ghirardelli cocoa is way better--nice strong chocolate flavor.
Customer Rating:
Summary: The best there is
Comment: There is cocoa powder, and there is cocoa powder, and then there is Valrhona Cocoa Powder. I don't know that it's possible to find a cocoa this rich and, well, chocolaty. For baking, this is about as good as it gets. Chocolate cake will take on a nice dark brown coloring as well as a deep, rich taste. Likewise, I used some in a chocolate frosting recipe and it came out perfectly. This powder is created in the "Dutch" process to lower acidity. Be sure to check your recipe to see which type you need as it can make a difference in how the finished product turns out. I can't say that there is any real weakness with this product. You should understand, however, that it's a very rich chocolate and if you want a milder taste this may not fit your needs. If you're a true chocolate lover and want the best of the best, though, here it is.
Customer Rating:
Summary: Replacement #3?
Comment: Not quite. Am trying to find a replacement to Hershey's Dutch processed cocoa, which they "improved" and made worse. Made devils food cake. This brand did not produce a deep rich color and taste was average. Also made chocolate ice cream, color and texure were good but taste wasn't what I was looking for. It did not leave any after taste though. Will not buy again.
Customer Rating:
Summary: 3 Yums!
Comment: I purchased this cocoa for making hot chocolate (since I am having problems finding Schokinag cocoa, another "dutch processed" cocoa that was previously my favorite). I was very pleased to find that Valrhona's cocoa has an even richer (and slightly more roasted) flavor than my former favorite! I use a smaller quantity of Valrhona cocoa than I did of Schokinag cocoa to make my cocoa (with milk and honey).
Customer Rating:
Summary: Excellent. Somewhat unexpected
Comment: I had been eating Valrhona chocolate for years when I first ordered their cocoa powder. I of course had very high expectations. I love it; I have gotten my best friend "addicted" to it.
It is somewhat unexpected. When I first received it it smelled of green wood. Even hot cocoa smelled of green wood, and I was puzzled. I found out that I needed to adjust my recipe for hot cocoa a bit: I used to drink it with no sugar, no vanilla, whole milk. Valrhona is so powerful and rich that even I like to have the tip of a tea spoon of sugar in it. Adding a vanilla bean is great. Great with half&half. It is not overpowered by orange extract or almond extract.
Great for chocolate cookies too.This cocoa is "dutch" processed, which means that it's acidity is lowered during process of obtaining the cocoa powder from the beans. This is general advice: when you read a recipe you have to make sure whether it calls for "regular" or "dutch" processed cocoa powder, otherwise it might not work.
Of course this cocoa is for pastry of the highest quality (...)also sold by Amazon in which you can find the most amazing recipes, but I use it to make excellent what I do everyday.
Enjoy!
