What's the Difference Between Dutch Processed and Natural Cocoa Powder?

There are some differences between natural cocoa powder and Dutch process cocoa powder.But the differences are not necessarily as pronounced as you might think.Here's a look at the distinctions between them, and some tips for using the different powders.Natural cocoa powder tends to have a pH somewhere between five and six, which registers as mildly acidic.Dutch processing eliminates some of the acidity in natural cocoa powder, raising its pH a bit.Recipes that call for an alkaline baking soda will require natural cocoa powder.On the other hand, a recipe that only calls for baking powder requires Dutch processed cocoa.The wrong choice of powder could interrupt the leavening process, so don't just use them interchangably