Where can I get some of the hot chocolate you describe? I've never had it and it sounds interesting.

Dutch process neutralizes the acidity of the chocolate, which might be what you perceive as losing the kick; in any case, there's plenty of debate as to which makes better hot cocoa -- you certainly aren't alone in preferring natural to dutch process for that use.

I'm not sure if that's available in the UK. But I have tried many different cocoa powders, including some expensive ones, and by far my favorite is Cadbury Bournville. It's lighter colored than most and has a stronger flavor. Maybe it is non-dutched, or at least less so than usual?

How does one make "non-Dutch" cocoa?

What form was it in? Was it just a cacao bean?