This is cocoa powder that has been treated to reduce the natural acidity. The result is a cocoa powder that is darker in color and has a more mellow flavor. It burns more easily than unsweetened cocoa - so it should be avoided if the recipe calls for high temperatures.
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?