My dad and stepmom got me a GIANT bag of Callebaut dutch process cocoa for my birthday this year. I've barely made a dent in it, and on top of it I have a half-used container of regular cocoa from Trader Joe's that I used to use when a recipe called for a large quantity of cocoa and I didn't want to use the expensive stuff. Now that I have so much of the good stuff, I want to get rid of the TJ's cocoa. What's the best way to use up cocoa that is not Dutch process? I know that some recipes specifically call for this type.