I was looking over a recipe for a cooked chocolate syrup that uses Dutch
process cocoa. The only apparent reason that Dutch process is used over
natural cocoa (for this particular recipe) is taste--smoothing out the
acidity of the cocoa.

I only have regular cocoa around; would adding a little baking soda be
effective in accomplishing the same end? In what ratio?

I was debating whether to simply use the regular stuff as-is.

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