Ghirardelli Cocoa, Unsweetened, 8 oz

(8 customer reviews)

About this item One (1) 8 oz bag of Ghirardelli Premium Baking Cocoa 100% Unsweetened Cocoa Powder Baking cocoa powder with the essence of roasted chocolate Great for any baking need, including chocolate cake, cookies and brownies 100% cocoa powder is naturally processed without alkaline


Based on 8 reviews

5.0 overall

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  1. JoJo

    One of the best powdered cocoas you can get. It rivals speciality high end products such as Valrhona that cost 3 times as much. Slightly cheaper here than at my local grocery so I use it as an add on to reach my 5 Subscribe and Save items and get maximum discount on all. Makes a great Chocolate sugar cookie. Blend 1c unsalted butter 1.5c sugar 1 egg 2 tsp vanilla, then sift together and add 1.5c flour, a generous half cup Cocoa, 1 tsp baking powder, 1 tsp baking soda, half tsp salt. Mix until combined, do not over mix. Refrigerate dough for 24-48 hours for best results before baking. Roll into balls, roll ball of dough in granulated sugar and bake on parchment or non-stick sheet or mat at 350F. Baking time between 10-18 min depending on size cookie you make. These are particularly great when made very large with about 3+oz dough per cookie, but still fine when made tiny(just be sure not to over bake if small). Best when baked with dough chilled and do not flatten dough balls at all on sheet. You may have to let dough warm a bit to make balls which is fine, but putting them back in fridge or even freezer for 5 min before baking makes for a better cookie if you have the time. If you don’t have the time or just cannot wait, these still come out great if you bake right after mixing at close to room temp. I generally make a few cookies right away then keep dough in fridge and bake 5-8 cookies at a time whenever I want a few. If you do this, you’ll see that they get better and better and reach a peak when baked after the dough has been refrigerated about 72 hours. Substitute coconut oil for the butter and add a half tsp of almond oil to make what I call my “Mounds Bar” Sugar Cookie. These are best when baked until they are crisp at the edges but still moderately soft and “bendy” in the center. The flavor and quality of the Ghiradelli chocolate really shines through in this simple style sugar cookie.I want some now, but have no more dough left in fridge, but I did just receive a new bag of cocoa from Amazon yesterday…Pics of sugar cookies described above, Rigo Jancsi cake and chocolate biscotti.


  2. Ronald Turner

    Omg, this stuff is magically delicious. I originally bought it for a Chili recipe. Didn’t do anything for the chili that I could tell. However, I started using it in my coffee.Try this: make a cup of strong coffee, I like Peet’s, Major Dickinson brand. Add 3 packets of Truvia sugar substitute, 2-3 tablespoons of heavy cream and 1 tsp of the cocoa.Ohh la la! A Devine, guilt free, delicious cafe mocha concoction! It’s unbelievable!Your welcome.

    Ronald Turner

  3. StrayRay

    This is my go-to cocoa! Hate the package though – even carefully cutting the top off, I always get a bit of a mess when first opening it. The zip seal comes pre-jammed with powder so it won’t seal closed properly. Don’t let that stop you from enjoying the contents!


  4. IMHO

    Most all chocolate has heavy metals like cadmium and lead in it because of where the trees are grown. Cadmium is much worse than lead and by detoxing we can eliminate most of the heavy medals from our body. Ghiradelli is the only chocolate I found without Cadmium, although it does still have some lead in it. In order not to give up chocolate entirely, I order Ghiardelli. But, I also regularly detox so as to eliminate mercury from Omega fish oils. and chocolate. Unfortunately, there is cadmium, lead, mercury, and other heavy metals n most of the soil that our food is grown in, especially root veggies. So it is important to detox in order to live a healthy life without toxic poisons.


  5. Don Lloyd

    This stuff has a great flavor and makes smooth and delicious chocolates, chocolate sauce, hot fudge, frosting, cookies, hot chocolate, brownies, truffles, chocolate cake, chocolate pudding…you name it! I’ll never go back to that other stuff I used to use.

    Don Lloyd

  6. Gerard J. Pinzone

    I had great results using Ghirardelli in the past, but had never tried their cocoa before. Hershey’s (and pretty much all chocolate from the USA) has a poor reputation, but their unsweetened cocoa seems to have good reviews. I tried using the Ghirardelli’s unsweetened cocoa for making a chocolate coating with coconut oil. The difference in flavor between this and Hershey’s is significant. The Hershey’s had a slightly off taste when compared to Ghirardelli. This is NOT a dutched alkaline dark cocoa. Do yourself a favor and throw out whatever inferior brand of cocoa you have and buy a pouch of this stuff.

    Gerard J. Pinzone

  7. Amazonaddict

    On the keto diet so can’t have regular chocolate but missed my mocha iced coffees. I use this with a little whipping cream and sweetener . Sorry Dunkin’


  8. Kindle Customer

    Love the real chocolate flavor. We for the most part use the powder in chocolate shakes instead of a higher carb dessert. So very satisfying. If sweetener is used we use stevia drops.Definirely recommend.

    Kindle Customer

Vendor Information

  • 5.00 rating from 3208 reviews


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