Dutch process cocoa or Dutched cocoa is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste compared to "natural cocoa" extracted with the Broma process.

What is difference between Dutch process cocoa and regular cocoa?

Regular cocoa is intense and full flavored; it's also somewhat acidic. Dutch-processed cocoa (also called Dutched or European-style) is treated with an alkali to neutralize its acidity. The treatment process, invented by a Dutchman in 1828, smoothes and mellows the cocoa's flavor and darkens its color.

What is special about Dutch-processed cocoa?

Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies.