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Yes, I remember the CI article. They top rated Van Leer's cocoa. For a couple of years I bought it (for my husband, who doesn't drink coffee but has a cup of cocoa every morning - the wild man!) from King Arthur, then KA stopped carrying it. I saw it in the New York Cake catalog, though.

For easy-to-find cocoa, he likes Pernigotti from Williams Sonoma. We have a huge jar of Cocoa Barry for my baking, and he loves that too. His favorite, however, is the unbelievably expensive shaved Valrhona scraps from Burdicks Chocolates!

That brings up a point - are some cocoas best for baking versus others for drinking? I think Cooks Illustrated has said that people prefer NON-dutch cocoa in brownies, more the flavor we all remember. Do you all think there's a distinction between drinking and baking cocoas?
 
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