Customer Rating:  
Summary: REAL Holland
Comment: The Droste cocoa Product was shipped promptly and promptly gave me a surprise. It was Droste - Direct from Holland!
With Dutch printing and all of the European signs of an imported item.
None of the website info. or photos gave any indication of this reality.
I have NOT used the product yet.
Customer Rating:
Summary: The best for a real good hot chocolate
Comment: My favorite cacao for a hot chocolate.
recipe for a nice hot chocolate:
50% skimmed milk (1,5%)
50% milk (3,5%)
heat milk, then add
2 large spoons of cacao (size of spoons depends on amount of milk)
1 smaller spoon of unrefined brown sugar.
Stir, and you're done.
color should be dark brown - if not dark enough, add more to your taste.
Better than any ready made hot chocolate
Customer Rating:
Summary: So good it'll make you dump
Comment: Wow! I can't believe how delicious and rich this cocoa is. I love to bake so much that I am contemplating Culinary School. I had bariatic surgery and that cocoa hit the spot. The taste is rich, refined, and just magnificient.
Customer Rating:
Summary: Excellent cocoa!!!
Comment: I bought two boxes to get me thru the winter. It's just me drinking it as it's too rich for my wife to drink(rathers Nestle crap lol). This is top cocoa for me as I wish I could travel the world to find the best. If you like chocolate intense, you'll love this stuff. Gonna try it as an icing for my moms homemade turtle cookies soon.
Customer Rating:
Summary: terminally mediocre (in my hands)
Comment: My experience is quite different to most other reviewers, so perhaps it will be a helpful counterpoint. I used Droste to make a test cake for my son's birthday, and it had no detectable chocolate flavor. I then just tasted the Droste cocoa and found it awfully bland. I picked up a can of Pernigotti cocoa from Williams-Sonoma: horribly expensive, but produced quite a good chocolate cake from the same recipe. For baking, if you are a foodie, Droste will be disappointing. If you are limited to supermarket selections I would look for a recipe that calls for melted chocolate, perhaps in addition to cocoa, and use Lindt chocolate: the result should be more chocolate-tasting. If you have more money and/or resources, Callebaut cocoa (from Amazon or another mail-order place) is terrific, Green & Black also performs well and is popular with pastry chefs (it is organic, so look for it at organic shops or at Whole Foods), and as mentioned I found Pernigotti to perform well (find at Williams-Sonoma or a gourmet shop). Hope this is helpful.
An earlier reviewer commented that Dutched cocoas will produce more flavor: Dutching is an alkalizing treatment used to bring the cocoa taste forward. All Dutch-processed cocoas are not the same, however, and have different pH levels as well as dramatically different flavors. For more on this see Rose Levenbaum's "Cake Bible" or hit the Cook's Illustrated website. Rose recommends Green & Black's on her blog, and Cook's Illustrated recommends Callebaut as the best cocoa they reviewed (they did find Droste to be the best supermarket brand), although of the three cocoas I suggest only Callebaut was included in the Cook's Illustrated taste test.
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