Any suggestions on how I could take the bitterness out of baked goods that use Natural Cocoa. I don't know what it is or if my taste buds are more sensitive, but I always have a bitter (chemical) aftertaste. Recently I made Alton Browns Brownies from his new re-loaded series and the same weird taste on my tongue. I used Ghirardelli 100% Unsweetened Cocoa. The recipe calls for 4 eggs, 1 cup of both sugar and light brown sugar, 1-1/4 cups Natural Cocoa, 1/2 cup flour, 1/2 tsp kosher salt, 2 sticks butter melted and 2 tsp. Vanilla. Following the recipe to the letter they came our perfect, but the taste..Almost as if they could use more sugar. Any help would be appreciated. BTW it doesn't matter what brand of Natural Cocoa or what the recipe is the result is the same.

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