Cocoa Powder 101: The Ultimate Guide to Dutch Process and Natural Cocoa

Dutch cocoa vs natural cocoa dixie blog

Ever stood in the baking aisle, staring at cocoa powder and wondering which one you should buy? Don’t fret. We’re here to take the guesswork out of your baking adventures. In this article, we'll explore the differences between Dutch Process cocoa powder and natural cocoa powder, revealing how they affect your recipe’s taste, texture, and appearance. So, ready to become a cocoa powder connoisseur? Keep reading, and let's unlock the secrets behind these delicious chocolate powders.

At its base, all cocoa powder is made from cocoa beans that are fermented, dried, roasted, and cracked into nibs. The nibs are pressed to remove 75% to 90% of the cocoa butter from them. Then they are then dried and ground into the powder you know and love. But that's where the similarities end. From there, cocoa powder is divided into two main types: Dutch Process and natural cocoa.


What is Dutch Process cocoa?

Dutch Process cocoa powder, also known as alkalized cocoa powder, is made by treating cocoa beans with an alkaline solution like potassium carbonate to mellow out its flavors. This gives it a darker, smoother, and less bitter taste and it’s often used in recipes that call for baking soda.


What is natural cocoa powder?

Natural cocoa powder, or unsweetened cocoa, on the other hand, is simply made from roasted cocoa beans ground into a fine powder. It's got a bright, acidic, and slightly bitter taste, ideal for recipes that call for baking powder.


So, what sets these two cocoa powders apart? Let's look at some key differences:



Dutch Process cocoa powder has a more mellow, less bitter flavor than natural cocoa powder. The alkalization process breaks down the bitter compounds in the cocoa, resulting in a smoother, more velvety chocolatey taste.

Natural cocoa powder has a bright, acidic, and slightly bitter taste, making it ideal for recipes where a strong chocolatey flavor is desired.

However, the type of bean, growing conditions, roasting, and final mixing will greatly affect the final outcome. It’s best to try several brands to find the one that suits your tastes best.



Dutch Process cocoa powder is darker than natural cocoa powder and almost black due to the alkalization process. Natural cocoa powder is a light brown, often with a reddish hue. In baked products, using natural cocoa powder may result in a paler final product when compared to using Dutch Process. However, if using natural cocoa powder and the recipe also contains baking soda, the result will still be a dark color. Baking soda reacts with natural cocoa and increases the color.


Leavening Agents

Dutch Process cocoa powder is best suited for recipes that call for baking powder as a leavening agent (and sometimes a small amount of baking soda). Because Dutch Process cocoa powder and baking powder are neutral acids, they aren’t integral to the leavening process. Dutch Process cocoa powder is added mostly for flavor and color.

Natural cocoa powder is often used in recipes that call for baking soda as a leavening agent since natural cocoa is acidic and baking soda is alkaline. The balance allows the chocolate flavor to shine. Combining the two causes carbon dioxide gas bubbles to form, which is what makes your cakes rise and your cookies spread.



Dutch Process cocoa powder can be harder to find and more expensive than natural cocoa.



Dutch Process cocoa powder easily dissolves in liquids due to the alkali treatment while natural cocoa powder is less soluble and may require more whisking.



Dutch Process cocoa has a pH of 7-8, while natural cocoa is more acidic with a pH of 5-6.


When it comes to choosing between Dutch Process and natural cocoa powder, let the recipe be your guide! If it calls for baking soda, go for natural cocoa. Dutch Process cocoa is your best bet if it calls for baking powder. And if there's no leavening agent or both are present, pick your favorite cocoa powder.


To give you some inspiration, here are some recipes that work well with Dutch Process cocoa:

chocolate strawberry tiramisu

Chocolate Strawberry Tiramisu


candied orange peel brownies

Candied Orange Peel Almond Brownies


chocolate whoopie pies

Chocolate Whoopie Pies


And here are some delicious natural cocoa recipes:

double chocolate chunk cookies

Double Chocolate Chunk Cookies


espresso pound cake

Espresso Pound Cake


chocolate pancakes

Chocolate Pancakes


Lastly, some recipes that can use either natural unsweetened cocoa or Dutch Process cocoa. Feel free to experiment with different types of cocoa powder to find the flavor and texture you prefer.


chocolate syrup

Chocolate Syrup


chocolate cream cheese frosting

Chocolate Cream Cheese Frosting


espresso cookies

Espresso Cookies




Dutch cocoa vs natural cocoa dixie blog