For the chocolate I used Lindt 70% Intense Chocolate. It is indeed, intense. I wouldn’t go any higher than 70% with the chocolate. For the cocoa, I used Hershey Dark, which is the only Dutch process I had in the house and I used cider vinegar instead of white. The frosting is pretty easy to make even though you do have to use a candy thermometer and boil the egg sugar mixture, but it’s worth it.