Another substitution question: both Hershey's natural and Hershey's Special Dark (Dutch processed) cocoa give identical directions on how to use cocoa powder + fat as an unsweetened chocolate substitute. I routinely make the substitution using the natural cocoa powder + avocado oil or vegetable shortening since a family member has a casein allergy. Now I am wondering: does the substitution work as well with the Dutch processed cocoa powder? Would I need to change baking soda / powder amounts in the recipe for this substitution to work? Is unsweetened chocolate more like natural or Dutch processed cocoa powder?

• Reply