The recipe for TKO's in the Bouchon Bakery cookbook specifically cites "Guittard Cocoa Noir" for its abaility to make the chocolate shortbread dark in color. I contacted Guittard, and they replied that they now carry a different cocoa powder (called Cocoa Rouge).
Has anyone ever seen or used this cocoa powder?
Can anyone suggest an alternative unsweetened alkalized cocoa powder that will result in a very dark shortbread?
(and that is easier to find i.e. I would love to get it locally, rather then having to special order).
Thanks very much!