Now that I'm moving into scratch baking, I've discovered that I can only get natural cocoa in the stores around here. And the natural cocoa has a very bitter flavor in my cakes. So I'm planning on ordering some dutch-processed cocoa since that's what the majority of the recipes call for. Do you have a favorite brand?
I found an article on cooks illustrated that recommended Callebaut followed by Droste.
I use Penzey's and I've been very pleased with it. They have a store nearby so tt's also easily accessible for me and I'm simply not organized enough to order ingredients online .
Big fan of Cooks Illustrated, they always have awesome ingredient reveiws.