Cocoa Powder comes in natural and Dutch versions. Dutching raises the cocoa powder's pH levels, which neutralizes its acids and rounds out its flavor. Both natural and Dutch cocoa will work in recipes. Dutch-processed cocoa will produce baked goods with a darker color and moister texture. My favorite cocoa powder to use is Dutch-process cocoa powder. I love to use Callebaut Dutched Cocoa Powder. It has a warmer color with reddish-brown notes. It is slightly sweeter than dark dutch cocoa powder. I find this unsweetened cocoa powder in the bulk section at Winco. It is much less expensive at Winco than you can find online.