I am developing some dessert recipes for a magazine and need some advice on cocoa. Which brand of cocoa has a well-balanced, rich taste--not too acidic, dark brown-red color, and flavor that stands up to other spices and high heat? I've been singularly unimpressed with Nestle, Hershey, and Ghiradelli cocoas-too light, flavor disappears next to cinnamon and allspice, acidic aftertaste. Any suggestions from the pastry chefs here? Thanks a million.