Dutch-process cocoa is a rich cocoa powder that has been treated with an alkali (which neutralizes the powders acidity), softening the flavor's harsh edges and giving it a dramatically dark color. Many bakers prefer Dutch-process cocoa over natural cocoa because of its darker color and milder flavor. The one drawback to Dutch-process cocoa is that it may prevent baked goods from rising properly. Be sure to only use Dutch-process cocoa when a recipe calls for it, as it is not interchangeable with natural cocoa in all recipes.