Black Cocoa
Dutch process alkalizes cocoa beans (making them less acid) enough to be edible and tasty. A bit more alkalizing and the cocoa becomes "dark cocoa'. And pushing right uo to neutral and even alkaline range (ph8) makes them "black cocoa". This is the same process for turning white cocaine in "crack" cocaine. King Arthur suggests a teaspoon of this cocoa (not cocaine) in a choclate cake to enrich the range of savory. I use it to make a "black" bread, with molasses and maple flavoring as sweetening to balance the bitterness in a lovely way. I put about two tablespoons in a 20 ounce loaf of bread. Wincrest rocks with various quantities and good packaging for this fine fine powder.
