I'm sorry to ask another question but as I get more experienced I will be a very active contributing member as I am in my other professional forums. Much thanks in advance for any help you can provide! I'm on a mission to find a less expensive way of making my recipe that calls for a lot of Kraft's Baker's Unsweetened baking chocolate squares. These say they are all natural 100% cacao with 7g fat, 4.5g from sat fat, 4g total carbs, 2g dietary fiber & 2g protein. I would love to keep using this product but I need 50-500lbs of it at a time so these 8oz boxes aren't cutting it. Would they sell in bulk or in seconds? I'm also confused as to cacao vs cocoa powder. This is going to be made into a thick fudge sauce. The other ingredients besides the original chocolate squares are water, sugar, light corn syrup, salt, butter & vanilla (and 3 secret ingredients I won't mention). So, what powder could I use to replace the unsweetened chocolate? I figure that I will need to add butte, oil or something of that nature - what about cocoa/cacao butter as the oil base? I'm also concerned about alkalized or dutch processed powders, which is the kind that I want? So, can anyone give me any pointers here on what I should do?