My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, powerful and bitter as hell.
It is so much that any recipe I found on the internet which contains cocoa powder becomes a total gamble as I don't have the his gift of measuring by eye. I cannot put the same amount of cocoa from the recipes henceforth I am asking, how do you deal with the amount of very bitter and strong cocoa powder you put into your recipes, compared to normal supermarket stuff?