What is natural cocoa?

Dutch-process cocoa

Cocoa powder treated with potassium carbonate (a mild alkali) after pressing, neutralizing its natural acidity (pH 7.0-8.5 vs natural cocoa's 5.0-6.0), deepening the color, and smoothing the flavor. Named after Coenraad van Houten, the Dutch chemist who patented the process in 1828. Produces a darker, mellower, less acidic chocolate flavor than natural cocoa. Brands: Droste, Valrhona, Cacao Barry, King Arthur Double Dark. Pairs with baking powder (which has its own acid). The default for fudge brownies in this library because the smoother flavor doesn't compete with brown sugar and chopped dark chocolate.

black cocoa

The most heavily Dutched cocoa available — near-complete alkalization producing a powder that's nearly jet black with a pH of 8.0-8.5. Most famous for being the cocoa in Oreo cookies; the distinctive cookie-cutter dark color and slightly dry, faintly bitter flavor are the black cocoa signature. Usually blended 25-50% with standard Dutch in baking — straight black cocoa is visually dramatic but flavor-flat. King Arthur Double Dark Cocoa Blend is a pre-mixed Dutch + black combo that delivers the dark color without the flavor loss.