Fine-textured powder ground from the solids left after the cocoa butter has been extracted from the chocolate liquor. Unsweetened Cocoa is richly flavored - and used in many recipes. It is also naturally acidic - and will react with baking soda to create carbon dioxide. This gas acts to leaven baked goods - so don't substitute when a recipe calls for Unsweeted cocoa unless you also add something to help the leavening process along.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?