HERSHEY'S Natural Unsweetened Cocoa Powder Can, 8 oz

The Verdict

You’ve seen the can a hundred times — that familiar red lid, the bold HERSHEY’S script. But here’s what most shoppers don’t realize: this 8 oz can of natural unsweetened cocoa powder is one of the most versatile, budget-friendly upgrades you can make to your home coffee bar. It’s not just for brownies. This is the ingredient that turns a plain drip coffee into a 30-second mocha that beats most café versions.

What You Actually Get

A sealed 8 oz metal can (about 2 cups of cocoa) with a plastic resealable lid. The powder is a warm reddish-brown color — that’s your first clue it’s natural cocoa, not Dutch-processed. No sugar, no additives, no lecithin. Just pure cocoa with about 12 calories per tablespoon. The can is noticeably sturdier than the paper bags some brands use, and the resealable lid actually snaps shut tight, which matters if you store it near your coffee station.

Real-World Performance: The Mocha Test

I’ve tested this cocoa three ways: in a classic hot mocha, as a dry rub for a coffee-rubbed steak (yes, really), and in a cold brew chocolate shake. Here’s the honest breakdown:

• Hot mocha (the main event): Mix 1 tablespoon cocoa, 1 tablespoon sugar, and a splash of hot water into a paste before adding milk. Do that, and it dissolves smoothly with no clumps. The flavor is deep, slightly bitter, and distinctly chocolate — not artificial. One customer on Amazon put it well: “This is the only cocoa I use for my morning mochas. The flavor is rich but not sweet, so I control the sugar.”

• Cold drinks: It’s more finicky here. Natural cocoa doesn’t dissolve well in cold milk. You’ll need to make a hot syrup first. Skip that step, and you’ll get gritty flecks floating in your glass.

• Baking crossover: If you also bake, this is the same cocoa you’d use for cookies or cakes. It’s a two-for-one purchase for coffee and kitchen use.

What Buyers Consistently Praise

With 235 ratings and a 4.7 average, the feedback is remarkably consistent. Three themes dominate:

1. Freshness and aroma — Multiple reviewers mention the powder smells “intensely chocolatey” when the can opens, unlike stale store-brand options.
2. No added sugar — People who make their own coffee syrups or lattes appreciate the control. As one reviewer said: “I can make a mocha that tastes like a $6 café drink for pennies.”
3. Value for the size — At this price point, it’s cheaper per ounce than specialty cocoa brands, and most users find the 8 oz can lasts a month of daily use.

Where It Falls Short (Be Honest)

First, the acidity issue. Natural cocoa has a higher acid content than Dutch-processed. If you dump it directly into hot milk without a paste step, the acid can cause slight curdling — you’ll see tiny white specks. Fixable, but it’s a learning curve.

Second, the 8 oz size is small for serious users. If you’re making two mochas a day, plan on replacing this every 2–3 weeks. The 25 oz can exists, but it’s not always in stock. For this price, that’s a mild annoyance, not a dealbreaker.

Third, the resealable lid is good, not great. It snaps shut, but it’s not airtight. If you live in a humid climate, store it in a zip-top bag or airtight jar after opening to prevent clumping.

Who Should Buy This

• Home espresso enthusiasts who want to make café-style mochas without buying syrups full of preservatives.
• Bakers who also drink coffee — one purchase covers both needs.
• Keto or sugar-conscious drinkers who want chocolate flavor without sweeteners (this is naturally sugar-free).

Skip it if you only drink black coffee and never bake, or if you want a ready-made cocoa mix with sugar already added — this is the base ingredient, not the finished drink.

FAQ — Real Questions Shoppers Ask

Q: Is this the same as Dutch-processed cocoa? Can I substitute it in recipes?
No, and don’t swap them 1:1. Natural cocoa is more acidic and doesn’t react the same with baking soda. For coffee drinks, it works fine. For baking, follow the recipe’s specific cocoa type.

Q: How do I prevent clumping in cold milk?
Make a syrup first: heat 2 tablespoons water with cocoa and sweetener until dissolved, then add cold milk. You can also blend it with a little hot water before mixing.

Q: Does the can have a foil seal inside?
Yes, there’s a foil pull-tab under the plastic lid. It’s easy to remove and keeps the powder fresh until first use.

The Verdict

Buy it if you want a pure, unsweetened cocoa that performs in coffee drinks and baking, and you’re willing to spend 30 seconds making a proper paste. Skip it if you want a grab-and-go sweetened mix, or if you’re a heavy user who needs a larger size.

Rating: 4.6/5 — It’s not perfect (the acidity learning curve and small can size cost it a half point), but for the price, this is the best-value natural cocoa on Amazon for coffee lovers. It’s earned the 4.7-star rating it holds.

Where to Buy

👉 Check Price on Amazon →

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Last updated: 2026-08-06. Ratings and prices current as of review date. Verify on Amazon before purchasing.