Which is better? Are both available in kosher-for-pesach versions?
Natural cocoa is largely inedible and is virtually unobtainable retail. If someone is claim their product is “natural” they are lying. Cocoa beans are largely inedible unless you doing something unnatural to them.
Furthermore, there is nothing special about Netherlands when it comes to cocoa (there might have been 400 years ago, but not today). The leading cocoa producers are in West Africa (even though the product is indigenous to Central America), and it is processed globally.
I suggest buy whatever chocolate products in your home country have a good hecksher, and ignore puff talk about “natural” or “Dutch” or “Swiss”.
I thought “Dutch Process” means something else, not necessarily from the Netherlands. Live and learn.
I think Dutch processed is when they remove the bitterness from the cocoa and when you would use it depends on the specific recipe (I think Dutch processed goes with baking powder and regular goes with baking soda, but its a while since I checked.) I’m pretty sure you can get the Dutch Processed on Pesach from Leibers etc.
Natural is non-dutch-processed cocoa, not raw cacao.
Which do you keep in your house?