Alkalized cocoa powder with a fat content of 22-24% is distinguished by a richer flavor profile and a silky texture, which is the result of a higher fat content. The alkalization process changes the natural acidic pH of cocoa to a neutral one, oscillating between 7 and 8, which has a beneficial effect on its solubility in liquids, especially in fats and milk. This product has a darker color and a milder, less bitter taste, which makes it more versatile in culinary and confectionery applications. Compared to natural cocoa, this product contains less caffeine and polyphenols, but is still valued for its technological properties, such as easier dissolution and stability in food products.