Today we’re talking about chocolate!  I’ve eaten two (ok, four) dark chocolate candies for this special occasion.  Let’s talk about this unsweetened variety of chocolate:  cocoa powder!  We’re talking depth, color, and yessssss chocolate flavor.  Of course, since we’re baking, nothing is simple, and we’re talking about acid reactions again.  It’s important! The difference between … Continue reading Baking 101: Natural vs Dutch-Processed Cocoa Powder