Thank you for this advanced primmer, science-based, on cocoa. I recently bought the Triple Cocoa Blend. Tried it in a Red Velvet Swirl Brownie recipe and the results were less than stunning. It seemed like a nice Christmas brownie. Where did I go wrong. The taste was definitely off. Here is the recipe. Red Velvet Layer:
 1 stick (4 ounces) unsalted butter, melted
 1 cup sugar
 1 tsp. vanilla extract
 1/4 cup cocoa powder 
Pinch salt
 1 TBSP red food coloring
 1 tsp. apple cider vinegar 
2 eggs
 3/4 cup all-purpose flour Cream Cheese Layer:
 8 ounces cream cheese, softened 
1/4 cup sugar
 1 egg
 1/2 tsp. vanilla extract Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside. Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting. Thank you. I am a big fan of all things KAF.

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