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Title: Dutch-Process Cocoa is not for baking - Use unsweetened cocoa instead
Review: For those who wanted to use this chocolate for baking read below:Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder:Has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.Unsweetened Cocoa:Has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.[...]
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