PJ... these cookies look amazing, as usual. I just ordered myself some Black Cocoa from KAF (for World Peace Cookies!), and am wondering about it. Specifically: 1) Do you generally need to add it with other, less alkaline cocoa, or is it OK on it's own? 2) When subbing Black Cocoa for a non-Dutched kind, do you have to add extra acid somehow to compensate? My apologies if you've already written/blogged about this. Thanks in advance! HI Kyle, We suggest using the Black cocoa in conjunction with another dutched cocoa, it's pretty potent to use on it's own and can be a bit overpowering alone. Black cocoa is a dutched cocoa, so you do need to adjust if substituting for natural cocoa. For every 3 tablespoons of natural cocoa, use 3 tablespoons of dutched cocoa, and add 1/8 teaspoon of an acidic ingredient such as lemon juice, vinegar or cream of tartar. ~ MaryJane

• Reply