The three types of cocoa are natural, a light brown color, Dutch Process, a darker brown, and Black Onyx, the dark almost black powder. Natural cocoa is slightly acidic. Dutch Process has been slightly alkalized to produce a less acidic, smoother flavor. Black Onyx is the most alkalized powder and has the smoothest, mildly chocolate flavor. This cocoa lends its dark color to chocolate sandwich cookies and works well in baking, drinks, and savory recipes that call for chocolate.