Alex Rast wrote:
Remember, again, though
> that the impact of using Dutch instead of natural cocoa is generally going
> to be relatively small and easily overlooked by people who aren't concerned
> with professional-grade consistency.
>

At this point in my life, that's me. I'm a home cook now. Once again,
thanks for all this excellent information. A degree from the Culinary
Institute, an interest that keeps me learning, all these years, and I'd
never known about these intricacies to chocolate. A whole new world has
oepned up. I've got to start experimenting.

--Lia