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Cocoa Powder
Cocoa powder is the end product from a pressing or extraction process that removes a significant portion of the fat or cocoa butter from the cocoa bean.  The starting cocoa bean material that is pressed is usually in the form of chocolate liquor.  This liquor contains no alcohol but is simply the roasted cocoa bean material (either whole beans or ground beans referred to as nibs) that is finely ground and refined into a paste that becomes fluid at temperatures above 40°C.  This fluid paste or chocolate liquor is then subjected to a pressing process at 6000-12,000 psi., removing most of the fat or cocoa butter from the liquor.  The resulting material is called “cocoa press cake” and typically contains from 10-12% residual cocoa butter, reduced from approximately 54% cocoa butter.  This press cake is then mechanically broken into smaller pieces and subsequently ground into a fine powder which is commonly known as “cocoa powder”.

Natural cocoa powder
Natural cocoa powder comes from pressing cocoa beans with no additional modifications.  The resulting natural cocoa powder is usually a light brown color.

Alkalized cocoa powder
Alkalized cocoa powders, sometimes referred to as Dutched, come from cocoa nibs and/or chocolate liquor that have been treated with mild alkali solutions in order to raise the pH.  This alkalizing or dutching process is a safe and approved process for cocoa that is used to modify the color, taste, and functionality of cocoa powder in food products.  Alkalization can be used to create a range of dark brown and red-brown colors that add desirable appearances to some food products that contain cocoa powders.  Alkalization can improve taste by reducing some of the sourness and bitterness associated with natural cocoa powders.  The alkalization of cocoa powder can also improve the solubility of cocoa powder in certain beverage applications.