Can anyone tell me if you have tried using Hershey’s Special Dark Chocolate? It does not compare to the better quality ones like Callebaut and Valhrona. I read that the Special Dark is a blend of dutch-processed and unsweetened (regular) cocoa powders. I would think that this would have been a perfect substitute for dutch processed cocoa. As it turns out, my cake turned tar black in color. Though the flavor remained true to the chocolate flavor I wanted, it just did not look appetizing due to it’s “burnt, charcoal-like” hue. Any thoughts?