I have black cocoa and am dying to use it (we love dark chocolate). Does it always have to be tempered with lighter cocoa (Dutch process is the other cocoa I store)? For Thanksgiving, I'm making a Vegan dark chocolate mousse with coconut milk, granulated sugar, salt, vanilla extract, and 60% dark chocolate (7 oz. Belcolade wafers) and cocoa. The recipe calls for 1/2 cup cocoa powder. I suppose it would be safest to use 1/4 cup black cocoa and 1/4 cup Dutch-process cocoa. There's a full 1 1/3 cups of granulated sugar in the recipe and 25 oz coconut milk (full fat). What would you recommend?

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