If you buy dutch chocolate for baking you are told that this is actually significantly less flavorful, but a darker color, and useful for eg dark baked goods, when you're mostly trying to create a certain color shade without adding a ton of chocolate flavor.
It's inaccurate to say that dutched cocoa is less flavorful. Chocolate flavor is composed of multiple notes / experiences. Dutched cocoa has less acidic or fruity notes, but more dark rich, fudgy notes. Different, not less flavorful.
