What is natural cocoa?

Unprocessed cocoa powder with its natural acidity intact — pH 5.0-6.0, reddish-brown color, sharper and more fruity-acidic flavor than Dutch-process cocoa. Brands: Hershey unsweetened, Ghirardelli unsweetened. Reacts with baking SODA (a base) to provide leavening in recipes that depend on this pairing; swapping natural for Dutch in a soda-leavened recipe leaves the soda nothing to react with and the bake fails. Works fine in baking-powder recipes (which have their own acid built in) — just expect a brighter, slightly more astringent chocolate flavor.