Cocoa And Its Features

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

Real cocoa is insoluble in water and milk, there are some features that are observed for the perfect glass of milk with cocoa

There is hardly a person who does not like a big cup of hot chocolate or milk with cocoa. These wonderful drinks acquire their captivating aroma from cocoa powder, which is bitter, grainy and coarse as a substance.

The problem with real cocoa powder is clearly seen when you try to mix it in a liquid such as milk. It just doesn't want to dissolve. The dust collects on the surface or is encapsulated in small spheres that do not even get wet. No matter how thoroughly you mix the cocoa, it still remains undissolved. If you manage to hit the right procedure, you can make a really velvety drink. But what exactly is the secret?

There is constant talk of dissolving cocoa in milk, but it doesn't really do anything like that. Cocoa powder consists of dietary fiber and starch, only 10 - 12% of it is cocoa butter and some other components. All this means that it is insoluble in water . But all these cocoa powder are about 0.01 mm in diameter and are actually too small to feel like grains. If the cocoa particles are evenly distributed in the liquid and form a suspension, the drink will be ideal.

In a teaspoon of cocoa powder there are about 2 billion particles that need to be separated from each other and covered with liquid. This is where the fun begins. Cocoa does not like to get wet. The bigger problem is that the cocoa particles stick to each other and easily form small spheres. Cocoa is denser than water, but due to the high content of air in the spheres, they do not sink, but remain on the surface of the liquid. In order for these spheres to dissolve, they must be broken evenly.

For this purpose, hot liquids should be used, which penetrate more easily into the cocoa . Whole milk is more suitable as a solvent than water. Another important point is the stirring. It is appropriate to dissolve the cocoa first in a small amount of liquid and then mix with the rest. Stirring vigorously also works, but it won't help much if the mixture is sparse.

Cocoa And Its Features

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