You can NOT almost always substitute dutch process cocoa for natural cocoa, not in recpies that call for chemical leavening. If your recipe contains baking powder/baking soda, they depend on a certain pH that the recipe expects from natrual cocoa powder - I know from making a batch of very dark and delicious but VERY…

If it’s respected enough by Rodney Dangerfield, it’s good enough for me!

At an Italian bakery once, I saw they had pistachio cream-filled croissant, ordered as advertised a “pistachio cornetto”...and the kind woman brought me a pistachio gelato in an ice cream cone, cornetto, at 7:30 in the morning.

Uh, these are also sold out everywhere or otherwise overpriced.  Huge Kettlebell shortage because there’s only one US foundry that makes them.

Uh, these are also sold out everywhere or otherwise overpriced.  Huge Kettlebell shortage because there’s only one…