Dutch Cocoa Powder vs. Natural Cocoa Powder
First, the Dutch (also referred to on some labels as European style) is darker. Second, during the roasting portion of turning cocoa beans into cocoa powder, the Dutch process is treated with an alkali solution. This leaves you with a smoother, mellow and less acidic powder.
The Natural, is just that. It’s natural. It goes through the fermenting, drying, roasting and hulling process, but no chemicals are used. In the end you have a powder that is lighter in color than the Dutch, but has a richer, slightly acidic chocolate flavor. It is this acid, or lack of acid in the cocoa that has an effect on the leavening when baking.
What if you only have one type?
So, if you have only one type in your kitchen cupboard, and it’s not the one the recipe calls for, what do you do?
If the recipe calls for “Dutch” and you have only Natural, add a pinch of baking soda, and if the recipe calls for Natural and you have only Dutch, then add a pinch of Cream of Tartar.
Explore the flavors.
I would encourage you to try not only the Dutch versus the Natural, but play around with different brands to explore the difference in flavors.