Ghirardelli vs. Hershey's vs. Droste vs. Navitas Cocoa Powder: Which is the Best Option?

What is cocoa powder?

Before diving into the best cocoa powders for all of your needs, let’s talk about what cocoa powder actually is. 

Cocoa powder is the product of cacao beans that have been fermented, dried, and separated from their fats (a.k.a. cocoa butter) to yield cocoa solids. 

These solids then get ground into dust. 

Cocoa powder has a higher percentage of solids to fat—about 75 to 90%—compared to even dark chocolate, which is why we call for cocoa powder in our most chocolaty of chocolate desserts. 

It's highly concentrated and packed with the ultimate chocolate flavor. A little goes a long way in terms of imbuing a baked good or dessert with rich fudgy flavor. 

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Types of cocoa powder:  Hershey's vs. Ghirardelli vs. Droste vs. Navitas

• How many types of cocoa powder are there?

In general, pure cocoa powder can be divided into two types according to the manufacturing process. One is Natural Cacao Powder and the other is Alkalized Cacao Powder. 

• What’s the difference between natural and Dutch process cocoa powder?

1. Natural Cocoa Powder

It is also sometimes labeled on packaging as “unsweetened cocoa powder” or “pure cocoa powder.”

Each cocoa bean contains about 50-60% of cocoa butter and cocoa solids. After the cocoa beans are harvested, the cocoa paste can be extracted through fermentation, sun-drying, baking, crushing, shelling, and grinding.

Then the cocoa butter in the cocoa paste is squeezed and separated, and the remaining part is dried and ground into powder. This is what everyone often calls natural pure cocoa powder.

Natural cocoa powder is light brown color, because it retains the most original cocoa flavor in the process. It is more acidic, bitter, and has a complex taste. It also has less oil and is not easily dissolved in water, so it is more often used than blended drinking.

Used to make solid products, such as baking biscuits or cakes. The sourness of natural cocoa powder can react with the added baking soda when making cakes or desserts to release titanium dioxide. This increases the degree of fermentation, which improves baked cakes’ aroma and texture.

2. Alkalized Cocoa Powder

You will sometimes find it labeled as “processed with alkali” or “alkalized cocoa powder.”

Invented by Van Houten, a Dutch chemist. It is also called Dutch Cacao Powder. It refers to adding an alkalization step during the process of cocoa beans to adjust the pH value of cocoa powder and reduce bitter taste.

Compared with natural cocoa powder, alkaline cocoa powder is darker in color with a brownish-red or even black. It has a stronger aroma and a smoother taste. It is also easier to dissolve in water, so it has a wide range of uses.

In addition to baking, it is also very suitable to prepare cocoa drinks. A proper amount of alkalization can increase the stability of the cocoa powder and a good flavor, but excessive alkalization will still cause the cocoa to taste weaker and have a strong alkali taste.

*(Picture Above) The picture on the left is natural cocoa powder with a lighter color, and the picture on the right is alkalized cocoa powder with a darker color. A suitable cocoa powder can be chosen according to different applications.

• Can I substitute natural cocoa powder for Dutch process, and vice versa?

When baking with cocoa powder, it's best to use the type of cocoa powder called for in a recipe. What if a recipe doesn't specify? 

Here are some basic rules for choosing cocoa powder:

• If a recipe calls for baking soda, use natural cocoa powder

• If a recipe calls for baking powder, use Dutch-process cocoa powder.

• If a recipe has no baking powder or baking soda, use any kind of cocoa powder.

Content of cocoa butter:  Hershey's vs. Ghirardelli vs. Droste vs. Navitas

Cocoa powders can be divided into three types according to the content of cocoa butter. High-fat cocoa powder, medium-fat cocoa powder, and low-fat cocoa powder.

• High fat cocoa powder: 20-24%

• Medium fat cocoa powder: 10-12%

• Low fat cocoa powder: 8%

Among three kinds of the cocoa powder, low fat cocoa powder has the worst quality, because cocoa butter is a healthy medium chain acid. Cocoa butter is rich in cocoa’s special aroma and nutrients. Therefore, less cocoa butter relates to less nutrition value of cocoa powder.

Note: Choose medium fat cocoa powder with 10-12% cocoa butter content

Although cocoa powder with high cocoa butter content has a strong aroma, if it is used to make cakes, it will easily affect the foaming of the protein.

Here is a look at some brands and their fat content, per 1 U.S. tablespoon (as listed on their respective FDA labels). 

Another thing we noted was that all of the high fat cocoa powders tended to produce a moist, dense crumb. It was delicious and soft on the palette, but some of them were a little too soft. They would not likely hold up with multiple tiers. Unfortunately, the results on this were a little more hit and miss and harder to decipher. So it might simply be a matter of tweaking the baking times and temperatures for the right level of stability. Or it might mean adjusting the amount of leavening agents and cocoa powder.

A cocoa powder’s price can reflect the quality of the beans used; higher-quality beans contain a higher percentage of fat, which makes for a richer flavor overall.  But inexpensive cocoa powders don’t necessarily make for worse bakes. In fact, in many taste tests, Hershey’s natural cocoa powder edges out powders that cost twice as much, possibly due to the nostalgic flavor of the ingredient.

Find the right cocoa powder for your needs: Hershey's vs. Ghirardelli vs. Droste vs. Navitas

• How to use cocoa powder

If you’re making a chocolate dessert of any kind, chances are you’ll need cocoa powder. Brownies are the obvious use case, but birthday cakes, Bundt cakes, loaf cakes, flourless chocolate cakes, and cookies all benefit from the concentrated fudgy flavor of the pantry staple.

On the non-baked end of the spectrum, use your cocoa powder (natural, Dutch-process, or black) to make buttercream, ice cream, fudge, or fancy hot cocoa.

Some baking and beverage recipes require natural unsweetened cocoa, while others are particular about Dutch-processed cocoa.

When must I use Dutch-process (alkalized) cocoa powder? 

Recipes that require Dutch-process cocoa powder to rise well and taste good are those that are leavened solely with baking powder.  

When must I use natural cocoa powder? 

Any cake or cookie or baked good leavened with baking soda only (or with a combination of soda and powder where soda is predominant) requires natural cocoa powder.  

When can I use whichever cocoa powder I like? 

In any recipe that does not call for any baking soda and/or baking powder, you are free to use natural, Dutch-process, or black cocoa. This means you are free to exercise your preferences in beverages, sauces, puddings, brownies (so long as they do not call for a leavening), meringue-based items, soufflés, cookies without leavening, etc. (Just to make things a little more complex and interesting, recipes that include both leavenings, but predominantly baking powder, often call for Dutch cocoa — but you can use natural cocoa if the recipe does not include acidic ingredients such as buttermilk, sour cream, molasses, etc. For a more complete list of acidic ingredients, see PJ Hamel’s piece here.)  

Just because you can choose your cocoa in these recipes does not mean that your results will be identical with each cocoa — quite the contrary. Each result will look and taste different, often dramatically so. This difference is something to celebrate and a reason to become familiar with the flavor of natural and Dutch-process cocoa. Then you have the power to make desserts taste the way you want them to.  

Hot Cocoa, Hot Chocolate and Drinking Chocolate

As well its use in baking and desserts, cocoa powder is ideal for making hot cocoa. This is made by adding either sweetened or unsweetened cocoa powder to hot milk or water. If unsweetened, then adding some sugar or sweetener to the finished drink will reduce some of the bitterness.

Traditional hot chocolate or drinking chocolate is made of small chocolate pellets that are melted before blending with milk, water or cream. This European style of hot chocolate is usually much richer than hot cocoa and may not be as popular with non-Europeans.

Most of the hot chocolate we see on our shelves is actually a hot cocoa mix, containing cocoa powder, dehydrated milk and sugar. It may also have other flavors such as vanilla or cinnamon added.

The terms hot chocolate, hot cocoa, and drinking chocolate are often used interchangeably. However, while they are all beverages derived from cacao beans, they have slight differences.

Drinking chocolate is also referred to as hot chocolate. It is derived from full-fat chocolate. This means that you are drinking chocolate powder and solids made from cacao beans that have not been stripped of cocoa butter. Usually, drinking chocolate is made from pure chocolate liquor or solids mixed with hot milk or water.

On the other hand, hot cocoa is made by mixing cocoa powder with hot water or milk and sugar. Some manufacturers incorporate milk powder and sugar in the cocoa powder so that it is ready to drink. You may add more sugar and milk to the beverage to suit your taste preference.

The Best Cocoa Powders Review and Buying Guide

#1.                                               

Best Cocoa for Dark Chocolate Lovers: Ghirardelli Unsweetened Cocoa Powder

($39.95, 6 pack FROM Ghirardelli - Get Up To 7% Cash Back)

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When you think of Ghirardelli, you probably imagine decadent brownies and silky truffles. You’re not too far from the mark with the brand’s premium baking cocoa.

If you fancy yourself a dark chocolate fanatic, you’ll want to keep Ghirardelli Unsweetened Cocoa Powder stocked in your kitchen.

Ghiradelli has a rich, deep chocolate flavor which enhances the chocolate cakes I love to bake.

In the test, Ghirardelli gave our bakers distinct dark chocolate notes without being overly bitter or sweet. This brand manages to keep these flavor profiles balanced.

Color-wise, this cocoa is darker than its competitors so your cakes and brownies will turn out deeper and darker looking. 

It’s rich in flavor, much like Hershey’s unsweetened. It isn’t Dutch-processed, so will be more acidic and slightly bitter, but I enjoy the flavor of this cocoa to use in many baking recipes.This unsweetened powder is suitable for use as a hot cocoa or for in baking, although some may find it a little bitter for use as hot cocoa as it is unsweetened.

Offering the essence of roasted chocolate, this versatile and deep, intense cocoa powder is non-alkalized and comes in a resealable pouch for easy scooping, measuring, and storing.

It has a light brown, slightly red color. The roasted cocoa beans will provide the richest flavor and velvety texture for your fudgy dessert. 

You can find it at any grocery store nationwide, or discover more at ghirardelli.com. Don't forget, you also have the chance to get up to 7% rebate on your online shopping!

Quick tip

Natural cocoa is more acidic than Dutch-processed cocoa powder, which helps it react better with the cake’s leavening agents. This reaction helps the cake rise and become fluffier.

#2.                                               

Most Trusted Powder: Hershey’s Natural Unsweetened Cocoa

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Few brands have the kind of clout that Hershey’s does when it comes to chocolate. If you are in the U.S. you might associate cocoa powder with Hershey’s. 

You don’t have to go to great lengths to find a great cocoa powder for your chocolaty bakes. Hershey’s Cocoa can be found at practically every supermarket, big-box store and mom-and-pop grocer.

They have been in business since 1894 and it has always been an easy-to-find supermarket brand, hence many Americans use Hershey’s cocoa as their standard pantry choice. This blend is a time-tested, frequent favorite of chocolate lovers everywhere.

Hershey’s now does offer a Dutch-processed cocoa, which they call “Special Dark”, but they are known for their natural cocoa powder. Over the years the wording and the look of the can have changed. It is detailed “100% cacao”, because consumers think that is a better product and more “natural” …

This variety by Hershey’s is not Dutch-processed, so it will have a slightly more acidic and bitter taste. When baked, however, it works remarkably with the baking soda and baking powder called for in recipes to create a smooth chocolate flavor. 

Hershey’s brand is famous for a reason, and regardless of the affordability of this cocoa, it belongs in any baker’s kitchen. 

Hershey’s cocoa powder contains 100% natural cacao, an ideal ingredient for several desserts and drinks. You can use this balanced and sweet powder for baking a variety of desserts.

The back of the can contains recipes and instructions for making frosting and hot cocoa, although if you prefer chocolate a little darker, you may need to mix in some dark cocoa with this when baking, as it is a lighter cocoa.

Its quality is consistent and I can rely on the same flavor and ease of use in recipes.”

With subtle natural sweetness and the right counterbalance of bitter cocoa, we can rely on this brand to give the right flavor to our best cocoa-centric recipes like Sandy’s Chocolate Cake.

This gluten-free unsweetened powder provides surprising health-conscious benefits in addition to practical use. Most utilized for desserts, frostings, and hot chocolate, this cocoa powder has no sugar, no sodium, and no saturated fats. Another great benefit is the resealable canister, which makes storage simple. 

#3.                                               

Best Cocoa Powder For Health: Navitas Organics Cacao Powder

($23.08 FROM Walmart - Get Up To 3% Cash Back)

Navitas Organics cocoa powder is a best-seller and there is more than one reason for it. This product is the healthiest alternative to the regular cocoa powder you are currently using.

The pinnacle of nutrient-dense cacao powder can be found with the Navitas blend. The Navita organics cacao powder is made from unroasted, cold-pressed organic cacao beans. It is more nutritious than regular cocoa, with a higher content of magnesium, iron, fiber, and flavanols. 

As an ethical benefit, the Navitas brand invests in cacao co-ops, farmer field schools, local reforestation, and just labor practices.

The localized formulation process is an important reason for the wholesome outcome. USDA Organic, Fairtrade, Non-GMO, Kosher, vegan, keto, paleo, gluten-free.

The 100% cacao powder can be used in a wide range of recipes. Navitas Organics Cacao Powder has a deep, unadulterated chocolate taste that's delicious in brownies, cakes, hot cocoa, smoothies, homemade chocolates, and more!

Has a burnt woodsy odor.

#4.                                               

Droste Cocoa Powder

($11.15 FROM Walmart - Get Up To 3% Cash Back)

The Droste cocoa powder (8.8 oz) is a pure cocoa powder that is imported directly from Holland. This is a non-GMO cocoa which is unsweetened and suitable for gluten free diets. 

Droste is a fantastic brand for using Dutch-processed cocoa. This cocoa powder is not as alkalized as black cocoa, which is ultra Dutch-processed. 

Droste still has a deeper flavor than regular cocoa, just not quite as rich as ultra Dutch. 

Droste’s cocoa has notes of sweetness, along with rich flavors, and it has natural red tones in it from the cocoa.

At 20% fat, Droste is a little leaner than some of the other Dutch cocoa powders here, but it was a sleeper hit in our blind tasting.

Though it's not fancy, there's nothing to complain about in its earthy chocolate flavor. Because it's relatively easy to find in supermarkets and semi-fancy groceries alike, Droste is one of my preferred choices.

The powder is suitable for baking cookies and other rich flavor desserts. You can also mix in your hot cocoa for a better taste.

Unfortunately, as this is packaged in a cardboard box, there is a high risk that the packaging may be damaged during shipping.

Did you know?

Dutch-processed cocoa is made by washing the cacao beans with an alkaline solution such as potassium carbonate to reduce the acid content in beans before grinding them.

#5.                                               

Best For Professional Baking: Guittard Cocoa Powder, Unsweetened Rouge

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The bittersweet flavor cocoa powder from Guittard is an excellent choice for the professional baking of desserts.

While regular cocoa powder is good for most baking recipes, there are some instances where you need to use Dutch-process cocoa (sometimes called Dutched cocoa or alkalized cocoa).

Guittard Dutch cocoa is exceptionally smooth and milder than its traditional counterparts. This is just the option you need for any recipe that requires this type of cocoa.

This brand had a great mellow chocolate flavor with a warm aftertaste. 

If you’re in the market for a good cocoa powder for hot chocolate, Guittard cocoa rouge is a great choice. This Dutch-processed cocoa powder has a fudge-like flavor and deep red color. Its unique flavor blends well with other ingredients found in baked goods and creates a lighter hot chocolate. Guittard also makes Guittard Drinking Chocolate.

The US-manufactured unsweetened E. Guittard Cocoa Rouge is a cocoa powder with a bittersweet flavor. This Dutch processed powder is ideal for baking. 

As it may have a different flavor than other cocoa powders, you may prefer to use it in baking rather than as a hot cocoa.

It comes in an eight-ounce canister and is suitable for making cakes, pastries, fudge, brownies, etc. 

This is a great easy-to-find option for at-home bakers and chefs.

With this cocoa powder, all aspects of your brownies will make it reminiscent of desserts made by professional chefs. It will provide the right texture, flavor, and color for your brownies. 

When buying Guittard cocoa powder, you can expect it to have:

A prominent bittersweet character that provides an intense yet smooth flavor for brownies.

A deep red-toned color for the best fudgy brownies. 

The color of cocoa powder depends on the type of bean used. Natural cocoa powder is reddish to brown, while Dutch-processed cocoa powder is darker and sweeter. Natural cocoa powder has a distinct flavor that is more pronounced than the Dutch-processed powder.

My favorite high-quality brand for Dutch-processed cocoa powder is Guittard Cocoa Rouge. It has complex, bitter tasting notes and yields silky, fudge-like results when baked into desserts. Its high fat content makes it your best option for making luxurious ice cream and rich chocolate pudding pies. A good alternative is Droste.

For recipes that specifically call for natural cocoa powder, like these devil’s food cupcakes or this four-layer birthday cake with Nutella frosting, there’s a time and place for that box of Hershey’s. 

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