Alkalized, or Dutched, cocoa is darker, milder in flavor, and more dispersible than natural cocoa. To alkalize the beans, they are sprayed with an alkali, usually potassium or sodium carbonate suspended in water. Another option is to mix the alkali with the cocoa liquor, a process that neutralizes acids and alters the pH level of the beans. Both alkalized and natural powders can be used for the same products, depending on personal preference. Both natural and alkalized cocoa products are certified organic and kosher.