Dutch Process Cocoa

This cocoa has been alkalized, lowering the acidity and giving you finer leavening control than with regular cocoa. The alkalizing process also darkens the colour of the cocoa, making it visually appealing, and mellows the flavour, lessening the sharpness of its taste to some measure. “Dutch process” does not refer to superior quality, but merely the treatment of the cocoa and the expected result.

The most obvious example to illustrate the difference is chocolate brownies. Using regular cocoa powder, the brownies may be somewhat light in colour but have a sharp chocolate taste. Using Dutch process cocoa, the brownies will have a richer colour and a milder (but still intensely chocolate) taste.