Dutch Process Cocoa Powder Cacao Powder 32 oz 907 g 2 lb (Unsweetened Cocoa - Dark Chocolate Powder), tasting PREMIUM Cacao Beans - KETO and PALEO Friendly Dark , Bakery ,Cacao , poder del cacao

For dessert sauces, stirred custards, ice cream, pudding, and the like, the question more comes down to personal taste. Dutch process cocoa has a more intense "chocolatey" flavor while natural cocoa looks lighter in color and tastes slightly astringent. But since you're not dealing with any chemical leaveners, your choice of cocoa won't have much impact on the dessert's texture. To see just how the differences play out, I made a couple versions of three desserts—chocolate cake, chocolate pudding, and hot cocoa—one version with Dutch process cocoa, the other with natural. Here's how they fared.

Disappointingly, this does not mean that it wears tiny wooden shoes. Dutch process cocoa powder (also sometimes called "alkalized," "European style
Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies.
Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.
If a cake or cookie recipe only calls for baking soda, it likely uses acidic natural cocoa. If it only uses baking powder, it'll probably ask for Dutch process cocoa instead. If a recipe calls for both baking powder and baking soda, you'll need to follow the recipe to get the proper balance of acid and alkaline
Recipes that use baking powder will likely rise regardless of tweaking, but not as well; it's best to stick to the cocoa that a recipe calls for.