How they compare
| Natural cocoa | Dutch-process cocoa | |
|---|---|---|
| Color | Light reddish-brown | Dark brown to nearly black |
| Flavor | Bright, fruity, a bit sharp | Mellow, smooth, “Oreo-like” |
| Acidity | Acidic | Neutral |
| Best for | Recipes using baking soda | Hot chocolate, ice cream, frosting |
For hot chocolate
Either works. Dutch-process gives the smooth, dark cup most people love; natural tastes more intense and fruity. Many cooks like a mix.
Can you swap them?
In drinks, yes, freely. In baking, swapping can affect rise, because natural cocoa reacts with baking soda.
See our picks for the best cocoa powder for hot chocolate.
How to tell which one you have
Read the ingredients. Dutch-process cocoa lists "processed with alkali" (or "alkalized"). If it says only "cocoa", it is natural. Color is a clue too: very dark, almost black cocoa is heavily Dutched.
Making a better cup with either
- Use 1 to 2 tablespoons of cocoa per cup of milk, plus sugar to taste.
- Whisk the cocoa and sugar with a splash of hot milk or water into a smooth paste first. Cocoa powder clumps if you tip it straight into a full mug.
- Add a pinch of salt. It makes the chocolate taste rounder.
- Heat gently and do not boil, or a skin forms on top.
Natural cocoa: brighten it or soften it
Natural cocoa's sharp, fruity edge suits a mocha or a spiced drink with cinnamon and chili. To soften it, use whole milk and a little more sugar, or blend it half and half with Dutch-process.
