Nope! Natural cocoa powder (like regular Hershey's cocoa) is lighter in color and acidic, so it's usually paired with baking soda in things like quick bread and cakes. On the other hand, Dutch process cocoa powder (the kind you want to use in this French silk pie recipe) is darker and best for puddings, sauces, and pies. It's less acidic than natural cocoa powder. Hershey's Special Dark cocoa powder is a Dutch-processed variety.