Which should be used—unsweetened chocolate or cocoa—for the richest, most chocolate fl avor in baked goods? Which should be used in low-fat products? What is the main difference between 10/12 and...

Which should be used—unsweetened chocolate or cocoa—for the richest, most chocolate fl avor in baked goods? Which should be used in low-fat products?

What is the main difference between 10/12 and 22/24 cocoa powders? Which is considered regular cocoa in North America, and which is considered regular cocoa in the European Union?