When chocolate liquor is pressed to remove 75% of its cocoa butter, the result is unsweetened cocoa powder. There are two kinds of cocoa powder: "natural," and "Dutch-processed," also known as alkalized because it's treated with an alkali to neutralize its acids. We use natural cocoa powder in our chocolate ice cream recipes.

-Note that the Spicy Chocolate Twist ice cream recipe (pg 103) is the Three Alarm (5-Alarm?) version and not for the faint of heart. If you can't take the heat.....reduce the amount of cayenne (which ironically is good for the heart!), or get out of the kitchen!