HERSHEY'S Special Dark Baking Cocoa (Dutched Cocoa), Gluten Free, 8 Ounce (Pack of 6)
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- From fabulous frostings to gluten-free desserts, these 8-ounce cans of HERSHEY'S SPECIAL DARK Cocoa are a valuable addition to your baking pantry
- Make deliciously rich hot chocolate with this high-quality cocoa powder made from 100% cacao
- Bake with HERSHEY'S Cocoa to bring out the best in your cookies, cakes, brownies, and more
- Cans of HERSHEY'S SPECIAL DARK Cocoa serve as delicious gifts for the bakers in your life This HERSHEY'S Cocoa is OU Kosher Certified and gluten-free
- This product ships as 8-ounce cans in a pack of 6
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Product detailsStyle Name:HERSHEY'S SPECIAL DARK Cocoa (Pack of 6)
- Is Discontinued By Manufacturer : No
- Package Dimensions : 33.02 x 15.24 x 5.08 cm; 1.36 Kilograms
- Date First Available : 17 January 2018
- Manufacturer : Hershey's
- ASIN : B001EQ4SHK
- Item Model Number : 034000053001
- Customer Reviews:
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Mildly sweet, perfectly balanced, and overly delicious, HERSHEY'S SPECIAL DARK Chocolate Cocoa is a versatile pantry staple. Savor it in delicious dark chocolate hot cocoa, as a mocha accent in your morning coffee, or in bold baked goods and desserts.
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I like this cocoa, I think it tastes great, certainly very chocolatey, but taste of coarse is subjective. When I mix it with vanilla ice cream, besides turning it into chocolate ice cream it makes the ice cream seem sweeter to me so, to me it tastes good.
The Hershey’s “Special Dark” label says it’s a “blend of natural and dutched cocoas”. The natural (untreated) cocoa is more acidic and the dutch processed cocoa is treated to make it alkaline. Natural cocoa is stronger and more bitter in flavor, dutch processing it (alkalizing it) decreases the bitterness and gives it a (relatively) milder flavor. I think the reason Hershey’s blended the two types of cocoas is that natural cocoa has flavonoids in it and “dutching” the cocoa destroys (and reduces) the flavonoids so they mixed the natural cocoa with the dutched cocoa so they could make health benefit claims about their cocoa. In other words, it’s kind of a marketing gimmick I had been using a 100% dutch processed extra brut cocoa powder (before I got this Hershey’s) and that had what I would call a purer or truer chocolate flavor.
I don’t know this for a fact but baking with this Hershey’s blend might be a little tricky because the combination of the acidic natural and alkaline dutched cocoas might make a ph neutral cocoa powder meaning, you might…and I emphasize might… have to use different amounts of baking powder or soda than what your recipe calls for to get the desired effects (such as proper rising), you might have to experiment a little. There are recipes on the label for chocolate cake, frosting and mousse.
So far I’ve only made one batch of brownies (and they turned out fine) but mostly I’ve used the Hershey’s to sprinkle on vanilla ice cream or mix into vanilla pudding to make them chocolatey. I think the two cocoas in this blend gives it a flavor a little more like a hot cocoa mix (which is ironic considering what I wrote about it not being a hot cocoa mix) instead of a truer chocolate flavor that a 100% dutch process cocoa would have.
Also, some of the negative reviews said their containers had busted open and spilled cocoa powder in the delivery box so I was a little worried about that when I was considering buying this but everything turned out ok, I didn’t have that problem and all the containers delivered to me were intact and sealed… just thought i’d throw that in there…no but seriously I like this cocoa powder.
It's also disgusting. The trick is to find a way to consume it that's healthy; in other words, you don't want to hurt yourself by putting it into a sugar-laden cake. I've found that adding it to smoothies or just shaking up 1 Tablespoon of cocoa with 4 ounces of soy milk works well. The absolute BEST recipe I've found follows:
frozen bananas in bite-sized pieces
a little soy milk so your blender can function
1 T of cocoa per banana
Blend the banana (with soy milk as needed - just a little) until it gets to a soft-serve ice cream consistency. Blend in the cocoa. Eat immediately or freeze for 30 minutes. Don't freeze it longer! Once it gets hard, it's not nearly as good. I worked up this recipe, ate it, fed it to my eldest and her Dad, and all three of us were like "more more more!" It's the best healthy way I've found to get in those cocoa flavonoids. Good luck!!