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