European style or “Dutched”, with a smoother, more mellow flavor that’s often associated with earthy, woodsy notes.

Alkalization, also called Dutch Process, in combination with the roasting, allows to directly modify the color of the final cacao powder and to give it a milder taste compared to “natural cocoa”.

Depending on the degree of alkalization, the flavor can range from mildly chocolate-like to a very pronounced, strong cocoa.

Alkalized cacao powders may vary from light reddish brown to very dark red-brown.