All natural, roasted, and non-alkalized (meaning it is not dutch processed). It is intense and bitter, imbuing a deep chocolate flavor to a variety of baked goods, such as brownies, cookies, and chocolate cakes. It is also well-suited for savory purposes, such as making mole sauces or adding richness to chili.
Unlike dutch cocoa, which is alkalized to remove its natural acidity, natural cocoa powder is very strong, dark, and slightly acidic. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.