Denise~* wrote:

> Are there any other recipes that need to rely on the acidic value of
> regular cocoa? Brownies maybe?

Actually, I think brownies would work better with Dutch-processed cocoa,
because you don't *want* them to rise. Maybe that's just my preference, but
I like brownies which are more fudgy than cakey.


> What benefits does Dutch processed have then?

Many people like the flavor better. It's a more "mellow" chocolate flavor.
It's the "Oreo" flavor, and many people prefer it in cocoa.

Bob