Natural cocoa powder
Natural cocoa powder is pressed cocoa cake, milled fine, with no additional alkalization step. It typically retains more of the natural acidity of the roasted bean, and its colour and flavour vary by specification.
Alkalized cocoa powder
Alkalized cocoa powder undergoes alkalization during processing (also called Dutch-processed cocoa). It often appears darker and reads as smoother or less acidic on the palate.
How to choose
Natural
Brighter, more acidic profile. Often used in recipes that lean on baking soda for lift.
Alkalized
Rounder, deeper, less acidic profile. Often used in recipes built around baking powder, and for a darker cup.
Neither powder is objectively better. Recipe suitability depends on the formulation, and swapping between the two can change how a bake rises and how the final flavour reads. When in doubt, follow the recipe's specification.
Both LA COCO powders are pure cocoa: no sugar, no dairy, no added flavouring.
