Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily
So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle
I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then sprea
Would it taste the same if I made a hot chocolate out of couverture milk chocolate + milk and a hot chocolate made out of couverture dark chocolate + more milk
How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery? I work in an office with limited kitchen appliances, we on
Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this
I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixtu
I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were firs
I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder, sa
I am trying to make a warm drink using cocoa without much additions. Basically I boil water and the slowly add it to a cup with cocoa powder w