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.

Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder.

Cocoa powder is made by separating cocoa butter from cocoa solids. There are two different processes that can be used, the Dutch method and the Broma method. Unsweetened cocoa, which is dark brown, ...

Dutch Process Cocoa Powder 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. “The pH can ...

Dutch-Process vs Natural Cocoa Powder Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is ...