Cocoa powder is made when cocoa liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine cocoa powder. Alkalized or Dutch-Processed Cocoa Powder is treated with an alkali to neutralize its acids. It has a brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients.