Customer Reviews

Hershey Special Dark Dutch & Natural Cocoa 8 oz - 6 Unit Pack

5 star:		(13)
4 star:		(2)
3 star:		(2)
2 star:		(2)
1 star:		(13)

 

 

This product is a shoddy replacement for their European Dutch-Processed cocoa (in the silver container) which I used exclusively with fantastic results. I was mortified when they discontinued it. At first I was glad to see they put out another Dutch-processed cocoa. What a letdown. This product is over-processed (they used too much alkali), is bitter and is headed for the trash. What was Hershey's thinking? They had a wonderful product that they discontinued and replaced with a lousy product. I will now only use Peet's Dutch-Processed Cocoa or Callebaut.

This is Hershey's "new" version of what they called "European Style Dutch Processed Cocoa," which was in a silver, white and red box. They updated the ESDP Cocoa to European Style Dutch Processed Cocoa -- Special Dark.

I used to buy the old version (silver box) by the case. We LOVED it. It made the BEST hot cocoa, mousse and icings. It was rich, smooth and had a wonderful chocolate flavor. (The only way I can describe the difference is the old version was more like devil's food cake than dark chocolate cake.) I called Hershey's this Christmas (2005) to see if I could order another case. I was told they don't make it anymore, the updated version is the special dark.

I bought the special dark and tried it in several recipes. Even my kids didn't like the hot cocoa with the new Hersheys. The special dark is too dark -- and I don't really mean bittersweet (which I like.) It's not as rich as the old version and seems a little bland. I don't know what Hersheys did, but I'll be going to another cocoa. At one time I had a large tin of Guittard, which I will probably go back to.

Lark

I used to buy the old version (silver box). My whole family loved it. It was the best affordable European Style cocoa powder on the market. I used it for everything, from hot cocoa, brownies and birthday cake fillings to chocolate mousse and truffles. It was rich, smooth and had a wonderful chocolate flavor. It was great!!!
This year, before Easter, I run out of cocoa. I went to different stores trying to find my favorite cocoa - Hershey's European Style. I couldn't find it! I called Hershey's to see if I could order some and I was told they don't make it anymore, the updated version is the special dark. I bought it but I promise not to make this mistake ever again! It is black, without any flavor, and very unpleasant. If this is Hershey's specialists idea of "European Style - Dutch Processed Cocoa" they are wrong! Maybe they need a trip to Holland to drink some good dark cocoa and attend some training!

I love this Special Dark cocoa for BAKING, but NOT for hot chocolate. I have always kept regular Hershey's cocoa powder in my pantry; however, I used Hershey's European Dutch Processed cocoa (silver can) for hot chocolate. It makes a much smoother and creamier drink. When I saw the Special Dark chocolate on the store shelf, I decided to buy it IN ADDITION to the one in the silver can because I love dark chocolate (the darker the better). I used it to bake a cake and frosting for a family gathering. The cake & frosting was black, but was so delicious and moist. My family loved it, even though we all joked that we had never seen a black cake. In fact, a nephew who never eats cake ate three pieces! When I went back to replenish my cocoa in the silver can for my nightly hot chocolate, the store said that it was no longer available and that the special dark cocoa had taken its place, using the same bar code. They are nothing alike, and I used them both for different things. I started mixing regular cocoa with special dark cocoa to make hot chocolate. It was better than using just regular cocoa alone, but not as good as the cocoa in the silver can. Later, when I went back to the store to replenish my special dark cocoa, that was no longer available as well. All that I seem to be able to get is the original regular cocoa. I'm so upset. I don't know why Hershey's can't have all three. Each one was good for different things. I even called Hershey's, only to get a weak, noncommital excuse with no solution. I noticed that only the original regular cocoa appears on Hershey's website now.
I am now going to try to find other brands at other stores and/or will order my cocoa online.

One of the few domestic Dutch-processed baking cocoas, Hershey's European-style is excellent for the price. It is a dark roast similar to most Italian cocoas. I swear by it, and had to order a case from the manufacturer once for my family and friends cuz not many local grocery stores carry it. In this category, they usually sell only expensive imported products such as Droste, which is actually a medium-roast product, good but closer to plain cocoa. Dutch-processing brings out the full flavor of the cocoa bean, while cutting out the acidity. Sometimes it tastes better than pure chocolate, even though it contains virtually no cocoa butter. The higher price on imports--at least double that for domestic--reflects finer milling and perhaps a better quality cocoa bean, but alas, foreign cocoa is often stale. Hershey's is always fresh, and any coarseness is negligible. Most importantly, it has a rich chocolate taste reminiscent of fudge. I for one can't tell the difference between it and gourmet brands.

Okay, this is a different cocoa from anything I've ever had before. The first taste is a bit surprising, so it's better just to think of it as its own thing and not expect it to taste like all the other cocoas you've had. I loved to use it in cakes (I had to increase the flour a little in mine or drop the sugar because it made the already moist cake just too gooey otherwise). I use the Cooks Illustrated recipe (6 chocolate cakes, sour cream), and with the special dark, it's a family and neighborhood favorite. I also love that it turns icing nearly black. I've gotten several commetns about how beautiful the cakes are made with this cocoa.

Our favorite use though is in hot cocoa. I use 2tbsp cocoa powder with 1-2 tbsp sugar and add 8 oz of boiling water. We love it just to drink, it looks like the darkest cocoa ever, and is more like a coffee drink, grown up hot chocolate... Our skeptical friends even love it, you should definitely give it a try!! We used to make the cocoa twice as strong, but found 2tbsp is enough for us because it's a very strong cocoa.

Here's the kicker. It's better for you... in one cup of the cocoa above (with 1bsp sugar) compared to a cup of cocoa with the same recipe and regular "natural" hershey's cocoa powder (note, it includes 2tbs of each and sugar, not the 1 tbsp on box)

________________special dark_______________regular
calories............95.......................95
g fat................1........................1
g fiber..............4........................2
g protein............2........................2
Iron................30%.......................8%

with the twice as strong recipe, we were getting 60% of our iron from each cup, which is amazing to me. Because of the fiber, my Mom can have this as a weight watcher's drink too, I think she said it was 1 point.

It appears that many people think that Amazon is charging almost $24 for one 8-oz. container. However, the way I read it, it is for six(6) 8-oz. containers. Is this true? If so, it's not much more than the store price.

Hershey's silver can Dutched cocoa uses to be one of "go to" standards, I'm very disappointed with the Special Dark cocoa. Bring the original back!

I also used the silver can version until discontinued last spring. I contacted Hershey to see why they changed it and what was the difference. They said they had improved it to give it a richer, more intense flavor. I suggest they go back to the drawing board or better yet back to the silver can.

I make one of the best devil's food cake around, rich chocolate, moist, etc. even after freezing. (And the chocolate pies were just as enjoyable.) Now it is dry, lacks any flavor (icing as well) and is a great dissapointment to all.

It doesn't rate one star!

Forget the color! This stuff is delicious! My wife and I bought some at the Hershey factory when passing through last summer and have loved it. Just can't find it on the shelves here in rural Vermont. The best use: Stick a frozen banana into a blender and add organic soymilk (or regular milk if you prefer). Add a few drops of stevia and some malt powder with a heaping scoop of the Special Dark, blend till smooth, and thoroughly enjoy! It'll look black, but it'll taste delicious!