Bensdorp 22/24 Fat Dutched Cocoa Powder from OliveNation - 32 ounces

I bake a lot of chocolate things, and this cocoa powder is by far the most balanced dutched cocoa I've tried. It makes a killer chocolate cake and frosting. It's got that super deep richness only a nice dark dutched cocoa has, without losing that brightness or tang that un-dutched cocoa has. Good color too.

I was searching for at least a 20% fat content in a dutch process cocoa. There are many right around 20% and then I found Bensdorp 22-24%. I looked at the 5 star reviews and photos of the Bensdorp cocoa in order to assess if this was the one for me. I saw that the color was so rich looking compared to the other brands and that the reviewers had given Bensdorp the highest ratings, so I gave it a try. After opening the package, the aroma jumped right out at me and the color was gorgeous. Went to work making a chocolate layer cake with a chocolate buttercream using less sugar in the buttercream and I used salted butter. A bailey's irish cream mousse for a filling and I had made one of the best cake's we had ever tasted! Even better than the local gourmet cake bakery offers. The cake was so tender, moist and rich with chocolate flavor that it was to die for. And the buttercream with Bensdorp blew us away. Even my neighbors, whom I gave slices to, called or texted me to say that they had never had a cake as delicious as this one. I was told the cake part could stand on it's own but the filling and frosting sent this cake into the stratosphere of flavor. Bensdorp makes the finest dutch process cocoa on the market and I am a customer for life and hope to turn other's into Bensdorp customers. This high fat cocoa is hands down, bar none, the best cocoa I have ever tasted! Do yourself and your cocoa products a great favor, get some right away!

Rich cocoa, best for baking.

This is my go to for all baking.

This has a great cocoa flavor that’s balanced with just the right amount of cocoa butter to give it a rich texture especially when making hot chocolates. One caveat, though: I found heating it with milk over the stovetop for a few minutes to be easier on the stomach than mixing it with warm or hot milk. Through trial and error, I learned that allowing it to simmer for at least a few minutes helps with not only digestion but flavor as well. If you have the time, let it sit for an hour to overnight in the fridge to give the cocoa flavor a chance to fully bloom. Doing so also helps you use less sweetener as the sweetness seems to be more pronounced after a resting period.

I bought this so I could make my own unsweetened chocolate syrup. Dutch process cocoa is especially nice for coffee drinks, where excessive acid might be a problem. Worked like a charm.

This is the cocoa I used as a professional baker. It has a very high fat content, which makes all the difference in the depth of flavor.

I use it to reduce my consumption of acidic coffee (acid hurts my tummy). I make chocolate/mushroom powder, chcolate/cinnamon, and mocha. I’ve also used it t make puddings. It’s fantastic. Exactly what I hoped for. A rich, smooth dark chocolate taste without near as much acidity. It’s not the least expensive, but 2 lbs of it for almost drinks lasts me about 4-5 months. So the price is fine for me.