Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other.

Learn about the different types of cocoa powder, from natural to Dutch-process to black, and when to use each one in baked goods and savory cooking.

Dutch-processed cocoa powder To make this type of cocoa powder, the cacao beans are treated with baking soda or a similar chemical. This makes the taste less acidic and more chocolatey.

Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat in this cocoa is what truly satisfies.

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.

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 thing is, though, cocoa powder also can be kind of confusing. There are two types on the shelves of most groceries stores, natural and Dutch process, and are they sometimes interchangeable ― but ...