Does anyone have suggestions for the best type of cocoa for rolling
truffles? Is it better to use Dutch-processed or the other kind? And are
any particular brands better than others? I'm guessing Fry's is out,
probably Hershey's, too. We also have Godiva cocoa but I found out it's
the sweetened kind so that's out, too.I do have Penzey's cocoas around here
somewhere--both the natural and the Dutch process. Any suggestions?

I recently made 6 batches of truffles using 6 different bittersweet
chocolates. I have not done an official taste test, yet, but so far Trader
Joe's 70% seems to be the best. I will post our non-scientific rankings
when I'm done :-).

rona

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