There are two main types of cocoa powder. Natural cocoa powder and alkalized cocoa powder, also called Dutch processed.

Natural cocoa powder Is untreated and therefore natural. It has a lighter brown color and a lower PH level. There are more properties left from the cocoa itself that give a more distinct taste in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking powder is usually needed to aid in fermentation.

Alkalized cocoa powder , or Dutch Processed, has a higher PH level due to an alkali solution added to the cocoa beans, nibs or powder. This reduces the acid and darkens the color, ranging from a deep reddish brown to an almost black color. The level of acidity and color will vary depending on the level of alkalization.