Q&A: What is it in hot cocoa mix that is so hard to dissolve in hot water?
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What is it in hot cocoa mix that is so hard to dissolve in hot water?
I've noticed that when I make instant hot cocoa, I always wind up having to grind reluctant bits of mix against the side of my mug to get it all dissolved. What is it in the mix that's causing that?
Best answer:
Answer by Holly
try adding the cocoa mix first and pour the hot water over it slowly while stirring.
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I don’t know man but that is a good question. I HATE that! Here are some solutions though. Shaken not stirred. put two cups together like at a bar and shake it up. The marshmallows and foam will rise to the top. Also, you can go the cafe’ route and put chocolate in a metal carafe with milk and steam it with a cappuccino machine.
Due to the ingredients there is a chance the contents can sometimes become crystallized during humid periods. This makes little particulates of varying sizes to not completely mix thoroughly, Another possibility is that these mixes sometimes contain tiny miniature marshmallows that become quite hard and next to impossible to dissolve. Again that is usually a result of extended storage (old product) and factors of moisture or humidity during storage. It is not the most pleasant experience to spit out hard bits from hot chocolate, but it is not harmful. It is key here to store the chocolate mix in dry possibly air-tight containers to protect the mixture from getting tainted by the elements.