After cocoa butter has been extracted from the bean the crumbly solids of the remaining chocolate liquor are ground into a fine powder to result in cocoa powder. This cocoa powder is light to medium brown in color with a higher fat percentage than the 10-12% variety.
What is Dutched Cocoa Powder?
Natural cocoa powder has an acidic pH level "dutched" cocoa powder has gone through an alkalization process. Alkalized cocoa powder is processed with a potassium carbonate solution to neutralize the cocoa's acidity and to create a cocoa powder darker in color with a higher, more alkaline pH level. Dutched cocoa powder is more soluble and less bitter than natural cocoa powder and should be used in products with baking powder instead of baking soda.