I have only bought the Cacao Barry Extra Brute Cocoa Powder [jeez] once- I don’t recall it having an “amber” somewhere on it. The one I used was really dark and really flavourful. I think it was dutch-processed. If I could still find it I would totally buy it again!
Reegarding the “amber” one you have- I, too, see on their site that it’s not really meant for baking: “Ideal product for mousses, creams, biscuits, ice-creams, sorbets, confectionery coverings, decoration, hot chocolates.” Maybe you could use it in cooking- like making a [cocoa-] fudge sauce?
BTW I don’t think the amber one is dutched.
What about Valrhona [I LOVE IT], or the regular callebaut?
I’m not from Canada/America so I don’t know what brands you have, but when I was in NY a couple of years ago, I bought Droste and thought it was good [not sure about its fat content].
Edit: Actually, you know who would know what to do with it? Alice Medrich. Try sending her a tweet or commenting on her site/blog- she really helped me one time with a chocolate genoise [it was her recipe though].