We've tested dozens of cocoas in our test kitchen. We've never found a cocoa we liked that didn't have at least 14-16% cocoa butter. Most store cocoas have 8-10%.
A higher cocoa butter percentage is like adding real chocolate to your baking. It makes the recipe richer, darker, and more luxuriant.
But see what others say:
- "This stuff is AMAZING...cannot live without it! Gives baked goods a big punch of chocolate, no comparison to the stuff in the can. If you like truly dark, dense chocolate, replace your usual cocoa with this . . . it's exceptional!" --Sharon
- "This is the very BEST cocoa I have ever tasted. Do not waste your money on Hershey's or even Ghirardelli. This cocoa beats them both hands down. It has a surprisingly rich flavor and so very chocolately! I didn't think that one ingredient could make such a difference, but it truly does." --Jennifer
- "Now, if I run out of this cocoa and make a recipe with my old brand, my family is like, 'Mom, no offense, but what's wrong with this?' Yeah, it makes a DIFFERENCE!" --Bonnie
