I need opinions on the best kind of cocoa powder for baking.
Valhrona has the darkest, nicest smelling cocoa powder I've used, but it's very expensive.
Same goes for Scharffenberger, plus neither is very widely available.
Penzey's I haven't tried, but I hear it's great.
I use Ghiardelli's most of the time because it's pretty cheap but still better than Hershey's (in both smell and color).
Hershey's I use in a pinch to no ill effect.
Nestle's is awful.
Hershey's makes two kinds, regular and "Dutch Process" which reduces the acidity. America's Test Kitchen found the Dutch Process type had a better chocolate flavor, for whatever that may be worth.
Hershey's no longer makes the "European style" that America's Test Kitchen liked. The new Special Dark is awful. Over-alkalized - just black in color - no flavor! We just picked up some Dagoba cocoa powder to try.