Mumpy, I don't think a higher-fat cocoa is ever truly necessary; unless you're using a LOT of cocoa in the recipe (and most recipes use 1/2 cup or less), then the amount of difference between a cocoa that's 10% fat vs. 20%, in absolute terms, won't be great. That said, higher-fat cocoas do increase the richness factor, the "mouth feel;" so if you're going for the ultimate decadent experience, using a higher-fat cocoa can help take you there. PJH

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