lifehacker.com/
Although I’ve heard of the designation “Dutch-Process Cocoa” I don’t think it ever would have occurred to me, until now, to think there was a difference between that and regular cocoa, so much so that I really didn’t even absorb that there were two different things here. The difference between the two products come down to the pH level of the cocoa, and how that might interact with baking soda (or powder) in a recipe. Apparently, you can completely ruin a dessert if you use the wrong powder!
Read about the process and be sure to read your ingredients list thoroughly:
