Hershey's Kitchens Special Dark Cocoa 226g

Hershey's Kitchens Special Dark Cocoa 226g
RM 22.99

Product Description


100% cacao, Dutched cocoa, Gluten free, Non GMO, No preservatives, artificial flavors or colors, Kosher

Product Marketing

Our Dutched cocoa is processed to neutralize the natural acidity of cocoa, giving it a milder taste and darker color.

Further Description

Visit us at www.hersheys.com

For additional recipe ideas, visit: www.hersheyskitchens.com

Special Dark Cocoa

Other Information

Per 1 Tbsp Serving
Calories 10, Sat Fat 0g 0% DV, Sodium 0mg 0% DV, Total Sugars 0g

About 45 servings per container


Cocoa Processed with Alkali

Free From : Gluten

Nutritional Information

Serving size 1 tbsp. (5g)% Daily Value*
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat0g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 3g1%
Dietary Fiber2g6%
Total Sugars 0g
Includes Added Sugars0g0%
Protein 1g
Vitamin D 0mcg0%
Iron 2.1mg10%
Calcium 10mg0%
Potassium 250mg6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice

Reference intake of an average adult (8400kJ/2000kcal)

Product Information

Third Party Logo Other Text

Non GMO Project Verified - nongmoproject.org


Product of Holland

Preparation and Storage


Hershey's ”Especially Dark” Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
”Especially Dark” Chocolate Frosting (recipe follows)

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ”Especially Dark” Chocolate Frosting. 10 to 12 servings.

”Especially Dark” Chocolate Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey's Special Dark Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

For rich chocolate desserts, try Hershey's Cocoa in recipes calling for baking chocolate
Hershey's Special Dark Cocoa is perfect to use in any recipe that calls for Dutch Processed Cocoa and can also be substituted in recipes calling for Unsweetened Cocoa or Baking Chocolate.
3 level tablespoons of cocoa + 1 tablespoon shortening or oil = 1 ounce unsweetened baking chocolate
1 level tablespoon of cocoa + 2 teaspoons shortening + 3 1/2 teaspoons sugar = 1 ounce semi-sweet baking chocolate

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Numeric Size

Numeric Size - 226

Unit (specific)

Unit (specific) - Grams

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