Originally Posted by Alan Holbrook[_5_]

I'm looking at a recipe for chocolate cherry shortbread cookies (which
should either be illegal or should at least have a 12-step process
associated with them), and the recipe calls for 'black cocoa powder' as
well as regular ol' unsweetened Dutch process cocoa. I've looked on line
and discovered that I'll have to call my financial planner and cash in some
mutual funds in order to afford the stuff. It also appears that the main
use for black cocoa is to darken the end product so it comes out looking,
well, u'mm, black, instead of chocolate brown. If I don't particularly
care what the finished color is ("Frankly, my dear, I don't give a
damn..."), can I just skip the black cocoa, or does it do something special
to the flavor as well?