Hi S, I don't think most recipes that call for unsweetened chocolate are relying on the acidity of the chocolate for leavening purposes (to react with baking soda), so it shouldn't really matter what type of cocoa you use, except in terms of flavor. However, if you happen to be baking something that calls for unsweetened chocolate and baking soda, and the recipe includes no other acidic ingredients (buttermilk, sour cream, brown sugar), then it might be wise to use natural cocoa to make your unsweetened chocolate for that recipe. 

• Reply