Hi Gigi, you have us scratching our heads over this one! We do recommend using the black cocoa sparingly and often in conjunction with another type of cocoa because of its very dark color and flavor. If you prefer to use a Dutched cocoa with your recipe, I would suggest our Double Dark Cocoa Blend. This blend is higher in cocoa fat than the Black cocoa, and may perform better in your recipe. I would save the Black cocoa for recipes like our Cookies and Cream Cake or our Faux-Reos. 

• Reply