u003cmeta charset=u0022utf-8u0022/u003eNatural cocoa powder, also called regular cocoa powder is more acidic, with a more bold flavor, while Dutch processed is more mellow and not as acidic and tends to yield a darker cocoa powder. (u003ca href=u0022https://www.finecooking.com/article/cocoa-powder-regular-vs-dutch#:~:text=Regular%20cocoa%20is%20intense%20and,flavor%20and%20darkens%20its%20color.u0022u003eSourceu003c/au003e)