Just use any cocoa powder (not drinking chocolate powder, you're after something where the only listed ingredient is 'cocoa').The Dutch Processed bit is not really relevant to the recipe, it's a slight difference in the processing which 99.9% of people wouldn't be able to detect in a taste test anyway. As far as I can tell, it has a slight snob cachet here, but doesn't seem to make a jot of actual difference.(Especially after they've drowned it in a shuddering amount of sugar; I automatically reduce the sugar by any US recipe by half, and often take it down to one-third on the second making. Except if I'm cooking for US kids - learnt that the hard way after making a chocolate ganache sauce with 70% choc/cream for my son's birthday cake, and found only my kids would eat it...)kodokan (lives in the US)
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