EXCELLENT article. One further observation: Some recipes, such as the exceptional Chocolate Pound Cake in "The King Arthur Flour Baker's Companion", call for coffee or espresso (liquid or powder) to enhance the chocolate flavor. This works really well in many cases, however when I substitute black cocoa for some of the Dutch-process or natural cocoa in these recipes I generally also reduce the quantity of the coffee ingredient to avoid excess bitterness. Specifically in the case of the above-mentioned Chocolate Pound Cake, try either using 50/50 Dutch-process/Black cocoa blend or the Double Dutch Cocoa Blend and reducing the espresso powder by half to 1 1/2 T. I can't make enough of these cakes to satisfy demand!

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