Don't be afraid of the dark.

The triple cocoa blend works perfectly in your grandmother's classic chocolate cake recipe, and equally well for the brownie recipe (calling for Dutch-process cocoa) you just discovered in a blog. A lighter blend of three cocoas: Dutch-process, for its depth of flavor; natural, for its chocolate-y taste and hint of warm color; and black, for its deep color; this triple blend performs beautifully in every recipe calling for unsweetened natural or dutch cocoa.

As for the super-dark black Dutch-process cocoa; use it sparingly for an intense, dark color and unsweetened-chocolate highlights. This rich cocoa will make the darkest chocolate cake or cookies you've ever seen.