I bake a lot and often get asked what kind of chocolate or cocoa I use in recipes because people are so impressed by the depth of flavor. Valrhona cocoa is the only Dutch-processed brand I use. I really think it is the best and totally worth the cost.
This is the most intensely chocolate cocoa powder I have ever used. I've used the Droste, Callebaut, Bensdorp, and Pernigotti (which I also love,) and this is the strongest of the bunch.
I haven't used it for hot chocolate, but it was wonderful in cakes and cookies.