Although Ghirardelli is far better, it isn’t as widely available and it’s really too expensive. I grew up with Hershey’s cocoa — not for baking, mind you, because no one baked in my family, but as a breakfast beverage. When I started taking an interest in baking, I chose Hershey’s cocoa powder because I love its dark and rich quality. I’ve experimented with other brands (Ricoa sucks for baking) but always went back to Hershey’s.
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