Alkalized cocoa powder is fluffier, and has a deeper colour and a more palatable taste than natural cocoa. Both types of cocoa powder have distinct flavour profiles and niche uses in the culinary world.
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.