Did you mean to say all of the cocoa Valrhona uses to make its chocolate is
Dutch-processed? Or are you addressing some cocoa powder that Valrhona
sells?

If referring to their chocolate, this is amazing to me since I've not noted
it on any of their labels - and I equate Dutch-processed cocoa with all the
junk chocolate out there (i.e. Easter chocolate eggs...for that matter,
anything waxy).

"Alex Rast" > wrote in message
> I wouldn't recommend Valrhona because it's Dutch-process.
> Now, Chuao will utterly overpower *any* Dutch cocoa, so I suppose that
> isn't really a big problem, but why use Dutch cocoa if you're looking for
> the best?