Double Dark Cocoa Powder Blend, Perfect for Baking, 14oz

First off if you are a banker and not familiar with King Arthur let you brag about them. They are the only brand that I use for flour because they never bleach it. They have a wide variety of flour thst works beautifully. I've used all of their flour types from AP to GF. This Double Dark Cocoa Powder was the same lovely quality that you can expect with anything King Arthur. I used the dark cocoa powder to make brownies from Sally's Baking 101 Cookbook which is also fabulous if you love to bake. The dark cacoa powder gives you almost midnight dark brownies that are rich and decadent. They have that perfect gooey texture we all know and love for brownies. I also used the brownie recipe from the Elements of baking to make a gluten free version of brownies which were also heavenlu. King Arthur also has fabulous cookbooks as well. My hands down favorite cookbook is Bread Illistrated.

Came with less cocoa than I was expecting for the price, but I suppose that’s what happens when you shop quality like King Arthur. And King Arthur is definitely quality! This cocoa powder is rich, deep in flavor, and indeed, dark in color. It made some very dark-colored muffins. Its taste is difficult to describe. I was, for some reason, expecting it to be more “dark chocolate-y” than other cocoa powders, which it wasn’t really, to my dismay. Perhaps it is less acidic in taste? It was missing a bit of the bitter “bite” that I love in my dark chocolate. But I can’t fault the product for my error in expectation. So, overall, not what I was expecting, and perhaps not what I will buy next time (only because I’m searching for that dark chocolate flavor), but a great product nevertheless! And I’m definitely still loving the chocolate baked goods I’m churning out with this stuff.

I love this cocoa powder. The flavor is intense and incredible

this is the best dark cocoa - makes wonderfully deep colored cookies and brownies and cakes

Rich chocolate flavor. Only a small bit needed for a hood cup of hot chocolate. I made a several cakes, fudge, brownies with good results. The powder had a slight grayish tint but didn’t affect the taste or texture. I will buy this again.

I purchased King Arthur Double Dark to try as a sub for Valrhona cocoa powder. I regularly use it in hot cocoa and chocolate smoothies, and less frequently, in baked goods. KADD isn't as finely ground as Valhrona, and it creates slight granularity in drinks. Also its flavour isn't as rich as Valrhona, and I detect a mild bitterness. Perhaps, the differences in texture and flavour result from KADD mixing dutched and black cocoa powders, while Valrhona is purely Dutch-processed. KADD surpasses most supermarket cocoa powder in quality, but falls short of Valrhona. I recommend it, but for baking only.

Dark cocoa is always a showstopper! I like to mix it half and half with regular cocoa whenever a recipe calls for baking cocoa, and it never fails to win questions of "why is this so exceptionally delicious?!". I've even won a contest or two baking cakes with this! Highly recommended!!! It IS rather pricey for the size of the package, but mixed half and half like I recommend above makes it last much longer.

This is phenomenal in both brownies and fudge buttercream. The color darkens quite a bit after a couple hours. Here’s my recipe: * 6 sticks unsalted butter * 1000 g powdered sugar * 110 g double dark cocoa * 1 1/4 tsp salt * 3 tsp vanilla * 3-6 T water 1. Beat butter until smooth and slightly pale. 2. Add vanilla and salt and mix. 3. Add cocoa; mix well. 4. Gradually add powdered sugar, mixing on low until incorporated. 5. Add water gradually. 3 T for cookies and up to 6 for cakes/brownie frosting

This really enhances the flavour of chocolate cakes I make!

Good product with good flavour. If you, like me, do not live in a big city, (and therefore have no access to specialist culinary shops), then this dark chocolate brought online is a good solution.