this made me very curious about what i've been using, since i buy my baking cocoa at a little store where they bag things with their own label....it says "dutch process cocoa, 10 to 12 percent fat", and it looks like a cross between the bensdorp and the cocoa rouge....it seems to be a nice all-purpose baking cocoa but now you have me wondering if there are recipes where a higher fat cocoa would be needed?...and why?

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