There is natural cocoa and Dutch-processed cocoa. Dutch-processed cocoa has been processed with an alkali (usually a potassium carbonate solution) to produce a cocoa that is less acidic. It is occasionally referred to as “Dutched”, “alkalized” or even “European style”.   Dutch-processed cocoa is darker than natural cocoa and the flavor is mellowed and considered smoother, while richer at the same time. The pH is around a 7. Since Dutch-processed cocoa is not as acidic as natural cocoa, recipes calling for Dutch-processed are usually leavened by baking powder and do not require baking soda. We prefer it for these truffles.