Not all cocoa is the same. Natural cocoa has a pH level between 5 and 6, which means that it is a bit acidic. This acidity is tempered in baking recipes by the inclusion of baking soda, with which the cocoa reacts (producing carbon dioxide). Some common U.S. brands of natural cocoa are Hershey’s, Scharffen Berger and Ghirardelli. I also like Penzey’s Natural High Fat Cocoa and also Callebaut Natural Cocoa Powder.   It is not the same as Dutch-Processed cocoa in flavor, color or in the way it reacts in a recipe. Please use what is called for in individual recipes – in this case, natural cocoa.