Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. “Potassium carbonate is added to change the pH,” Wressell said.

Cocoa powder is often treated with an alkali to make what is known as Dutch-process or alkalized cocoa. The alkali helps neutralize the natural acidity of the powder, giving the cocoa a more ...

Natural (or non-alkalized) cocoa powder is typically sold unsweetened, and although it may taste rather bitter and harsh on its own, its natural acidity works with baking soda to help leaven baked ...

Unlike Dutched cocoa, natural cocoa has all the natural acidity of the cacao beans. It also has a sharper, more complex flavor with some nuanced fruity and floral notes.

Black cocoa is actually a type of ultra-Dutched cocoa powder, but most Dutch-process cocoas have a neutral pH of 7 and a dark brown color somewhere in between natural and black cocoa powders.

Dutch-Process Cocoa: This cocoa powder has been treated with an alkali (basic) solution, neutralizing the acidity and taming some of the harsh flavor (and giving it a deeper color).