Cocoa
Natural vs Alkalised Cocoa Powder
How natural and alkalised cocoa powder differ in colour, flavour and use — and how to choose for your application.
22 May 2026 4 min read
Cocoa powder comes in natural and alkalised (Dutch-processed) forms. The difference affects colour, flavour, solubility and how it behaves in recipes.
Natural cocoa powder
Natural cocoa is acidic with a sharp, fruity flavour and lighter colour. It is common in bakery where it reacts with leavening agents.
Alkalised (Dutch-processed) cocoa
Alkalised cocoa is treated to neutralise acidity, giving a darker colour, smoother flavour and better solubility — preferred in beverages, dairy and confectionery.
Fat content matters too
- 10/12% fat: standard for most applications
- 20/22% fat: richer, premium uses
- Black cocoa: intense colour for biscuits and coatings
Key takeaways
- Natural cocoa is acidic and lighter
- Alkalised cocoa is darker, smoother and more soluble
- Fat content (10/12 vs 20/22) affects richness
- Match the grade to bakery, beverage or confectionery
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