Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with other ingredients. Natural or non-alkalized cocoa powder is the most commonly used type.

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The world loves cocoa, no doubt about that. With global cocoa production reaching millions of tons every year, a lot of that ends up as cocoa powder for cooking and hot-chocolate sipping.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.