Both are unsweetened cocoa powders, but they behave a bit differently in the kitchen.

• Processing: Dutch process cocoa is treated with an alkali (often listed as "processed with alkali"), which lowers acidity. Natural cocoa isn’t alkalized.
• Flavor: Dutch process tends to taste smoother and more mellow, while natural cocoa can taste brighter and a little sharper.
• Color: Dutch process often looks darker; some versions, like extra-dark or black cocoa, create very deep color.
• Baking behavior: Recipes that rely on acidity (often paired with baking soda) typically use natural cocoa, while many chocolate cakes, cookies, and sauces call for Dutch process for its rounded flavor and deep hue.

When in doubt, follow the recipe’s cocoa type for the most consistent results.

Check the package and the product page details for clear wording. Dutch process cocoa is usually labeled with one of these terms:

• "Dutch-processed," "Dutched," "Dutch process," "alkalized," or "processed with alkali".
• In the ingredients list, look for phrases like "alkalized cocoa" or "cocoa processed with alkali".

If you see terms like "unsweetened cocoa" without mention of alkali, it may be natural cocoa. Also note that "sweet ground" or "drinking chocolate" often includes sugar and is intended for beverages, not as a straight 1:1 baking substitute. On Walmart.com, product titles and descriptions typically call out "dutched" or "alkalized," and you can check specs and customer Q&A for confirmation.

It’s a great pick when you want smooth chocolate flavor and a darker color.

• Cakes and cupcakes: Many classic chocolate cake recipes use Dutch process for a velvety crumb and rich hue.
• Cookies and brownies: It delivers deep color and a more rounded, less tangy taste.
• Chocolate sauces and pudding: The mellow profile blends nicely into creams and custards.
• Hot cocoa and drinking chocolate: Dutched powders dissolve well and taste smooth in warm milk or water.
• Extra-dark looks: Heavily dutched (sometimes called black) cocoa helps achieve nearly jet-black cookies.

Always check your recipe’s cocoa type and leavening (baking soda or baking powder) so flavor and texture turn out as intended.

You can often substitute by volume 1:1, but small adjustments may help because the two have different acidity.

• Leavening: If a recipe was written for natural cocoa and uses baking soda, swapping to Dutch process can change lift and texture. Some bakers prefer using a recipe specifically written for Dutch cocoa, or adjusting leaveners (for example, using baking powder). Results can vary.
• Taste and color: Expect a smoother, less tangy flavor and sometimes a darker color with Dutch process.
• Test first: Try a small batch to see how your recipe behaves, and read product and recipe notes for guidance.

If the recipe calls out a cocoa type, following that direction is the safest path.

Proper storage helps maintain aroma and color.

• Keep it airtight: Reseal the pouch or transfer to an airtight container to limit moisture and odors.
• Cool, dry, and dark: Store in a pantry away from heat, humidity, and direct light. Avoid the fridge or freezer to prevent condensation.
• Clean scoop: Use a dry spoon to avoid clumping.
• Check dates: Look at the best-by date on the package and use your senses—if aroma fades or the powder clumps from moisture, quality may be declining.

On Walmart.com, you can browse fresh stock, read storage tips in product descriptions, and choose pickup or delivery for convenience.