ChefShop Cocoa Powder (formerly known as "Pernigotti Cocoa") 1 Kilo bag (2.2 Lbs.)

I have been a Droste Cocoa (Dutch cocoa, and Dutch processed) customer for nearly 50 years, but was running out last week and I had another look at what's available at Amazon in the way of cocoa. The almost uniformly highly positive reviews here made me decide to try Pernigotti, another Dutch processed cocoa. I've cooked with cocoa over the years but am not in the habit of doing so recently. My usage has been limited to hot cocoa, and that's what I have tried so far with the Pernigotti, and I've compared it several times with both Droste and Valrhona cocoa. They are all good, but somewhat different. I definitely notice the vanilla accent of the Pernigotti. I wasn't sure I liked that at first, but decided that it's a subtle accent and not too intrusive. I wasn't used to it, but I think it's OK. The chocolate flavor is very nice, I think maybe better than the Droste, even, which was the best cocoa I had ever experienced. I once bought a can of Hershey's cocoa to see if it was OK, this was back in the 1970's and I was disgusted and I think I actually returned it to the market for a refund. I prefer Droste to Valrhona, but I may have found a new favorite now. The reviews at Amazon for Droste cocoa are not nearly as positive as for Pernigotti. Droste is more expensive here, but I can get it locally for about the same as the Pernigotti online, however I may stick with the Pernigotti now.I have developed a system for making hot cocoa that removes the guess work and results in uniformly pleasing cups of hot cocoa. Here it is:It's (by weight) 1 part cocoa, 2 parts sugar, 3 parts non fat dry milk, all mixed very well together and stored. To make, boil 3 parts water, pour over 1 part the mixture (again, by weight), stir well.Out of curiosity, I dug up a long time favorite chocolate recipe of mine (my own creation) and tried it with the Pernigotti -- Cocoa Pecan Cookies. It came out great. This recipe is to make cookie rolls, you bake a batch very quickly and easily any time you care to. To prepare the cookies, you preheat the oven, slice up a cookie roll, spread the slices on a cookie sheet and bake. Very simple. Here's the recipe:Cocoa Pecan Cookies(Dough for 8 batches)1 stick melted butter3/4 c. cocoa powder1.5 c sugar2 eggs (large)2 c flour1/2 t salt (this can be adjusted according to preference)1 t baking soda1 t vanilla (this was with Droste cocoa, since Pernigotti has vanilla this can be eliminated or adjusted)1 cup pecans (previously kept in freezer to prevent staling)Melt or soften the butter. Put all the above except the flour and pecans in bowl and beat well. Add 3/4 of the flour and beat and then add last portion of flour (1/2 cup) and mix in. Then add the pecans and mix reasonably well and then scoop out on a floured board and knead to get the nuts evenly distributed. Cut in 2 and cut one of those in 2. Take one of those and roll to about 10 inches long and cut it in 2 (you have an eighth). Cylinder should be about 1 inch thick and about 5 inches long. Press ends to flatten with blade and put in pan. Do same with the rest and put pan in bag, seal and place in refrigerator to firm for a few hours. Remove the rolls to plastic bag for refrigerated storage.To cook, preheat oven to 350 degrees, using sharp knfe slice one cookie roll into approximately 30 cookies, place them evenly on cookie sheet (teflon coated) and cook 10 minutes. Immediately scrape off with plastic spatula and let cool upside down. They should cool to crispness if they've been cooked properly. Cook only to that point and no more or there will be some burning. Enjoy.Here's a breakdown nutritionally (calories, that is)eggs 158butter 864sugar 1155flour 825pecans 750vanillacocoa 1683932 for 8 batches491 per batch, 181 fat calories37% from fat

I did not like this Cocoa powder the smell was out of this world but the taste to me was not what i thought. Maybe i got a bad bag or something but my chocolate cake tasted bad, then tried it on red velvet cake only 2 tablesoons and the cake was bad. to much money for something that tasted like dirt.

Well this is a mistake.. It almost tastes like Hershey's! I am never straying from Valrhona again!

We got the navitas raw cocoa before this and didn't care for the sludge it left in most hot chocolates and mochas. This one is by far more superior. If only it was organic, it would be a five star. I use it with Rapunzel sugar for the best quality taste ever. DON'T use cheap white sugar! You will be doing this chocolate and yourself a disservice.While I like it better, and I am happy with it. I am going to try a different cocoa next time on here that also gets high reviews: Callebaut Baking Cocoa Powder.This product has a great color, smell, taste and I think if you are using Hershey's cocoa, you will be over the moon for this. I am a bit picky as I am used to finer chocolates, so I am not ready to give it a five star yet.

I bought this after I've bought so many cocoa powders that just was too bitter for me. My husband hates chocolate but has even told me he can taste a difference and doesn't mind eating my chocolate baked goods now. Making hot chocolate with this is heaven in your mouth with the hint of vanilla it already comes with. My 2 year old son always ask/point to use this for his hot cocoa and now refuses to use nesquick. I guess he knows what the good stuff is. I know everyone has different tastes but if your looking to bake with a nice rich, smooth cocoa without the strong bitter taste than give this a try.Recent update 2/4/2016I still have the same bag of cocoa from when I wrote my first review. I have to say a little goes a long way. After owning this for I believe a little over 2yrs, I have to say the flavor is still rich. I've made so many recipes with this cocoa and I have to say my favorite is my vegan brownies. Also one of my fave morning smoothies with some oats, penut butter/powder, Apple, banana & about 2 tsp of this cocoa is amazingly smooth and rich. Homemade ice cream & popcicles are a must with this cocoa as well. Still 5 stars all the way!

I've purchased this product for the last couple of years, and recently just bought another 3 kilos (just wanted to say I bought kilos! So not American.) 1) The bag is messy. You should be prepared to transfer this to another container upon receiving it. 2) The product itself is fragrant, rich in body with a velvety texture. It's obviously chocolaty, but in a pure, subtle way (I say subtle to mean that it's not a fake-tasting chocolate). The flavor builds, so you're picking up on the vanilla. There's an earthy quality, but I find when I use it in baked goods, I detect a brightness that is intensified when baked, as compared to hot cocoa. 3) That brings me to this cocoa's versatility. I've used it in smoothies, hot cocoa, vegan baked goods including chocolate cakes, scones, cookies, croissants, waffles. I've used it to make mochas as well as vegan gelato (that was friggin fantastic).It's hard to shell out $25-30 a bag, but when you think about buying the good stuff in the stores, the unit cost is almost twice as much as this 1kilo bag, and the quality is inferior.That's my 2 cents. I hope it's helpful!