Does anyone here know of the difference, in terms of cooking qualities, betw Dutch-process cocoa, and ordinary Hershey's? I';m talking about the real thing in Hershey's cocoa, not any kind of more modern junk that might have sugar etc in it.
And how much of a taste difference is there?
I ask bec. I recently made a chocolate granita, and I didn't feel like running out to get some Dutch cocoa. The granita tasted quite good; given that it had other flavors such as coffee, I'm wondering if any superior taste of Dutch cocoa might in fact be detectable.