Hi Loralee! With this recipe, you can use any Dutch Cocoa that you have on hand. The one we used was the Double Dark (which is linked to the Dutch Cocoa in the ingredient list) but if you have another type of Dutch Cocoa on hand, feel free to use that instead. Bensdorp, Burgundy or even our Triple Cocoa Blend would be fine substitutions. They are all Dutched. 

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