KA Double Dark Cocoa

I bought the double dark cocoa for a cookie recipe which (of course) I can't find. Would it be too bittersweet to substitute for regular/Dutch cocoa in a hot fudge sauce? TIA

I'm not sure exactly what you mean by "double dark," but if it's the "black cocoa" sold by KJing Arthur, my understanding is that it's to be used combined with regular cocoa - more for color than for taste. But I suppose the best way to see if you like it is by making a small batch and tasting it? (Making a few tablespoons of anything isn't that time consuming.)