Chocolate flavour without the sediment? [closed]

Is there a chocolate flavour liquid without the sediment and no milk in it?

Best Answer

LorAnn makes a consumer-grade chocolate flavoring:

http://www.lorannoils.com/1-dram-size/chocolate-flavor-0170-dram

You'd use it in a fashion similar to vanilla extract, though it's more concentrated. It's available at candy supply stores, and online. It has a very strong color, so be careful about adding it to things that you want to be white.

I use creme de cacao (basically, chocolate liqueur) for making frosting. It's quite sweet and is much less concentrated than the chocolate flavoring. (It's also a nice addition to milk, kind of a grown-up chocolate milk.) It's available at any liquor store.

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How does chocolate milk prevent sedimentation?

Carrageenan is extracted from seaweed and is the most commonly used stabiliser in chocolate and enriched milk to prevent sedimentation of particles.

How do you keep cocoa powder from clumping?

The cocoa powder separates into mini balls with a tight seal where the milk touches the cocoa powder. It becomes maddening to try to break apart these clumps. To avoid this problem, put the dry cocoa powder into your cup and pour the milk over top to make the cocoa paste.

How do you keep hot chocolate from separating?

Cocoa powder is hydrophobic which means it does not dissolve easily into water. By poking the outer layer with a toothpick, you are essentially breaking the outer layer of liquid, similar to popping a balloon.

Say Goodbye to Sediment in Bottled Home Brew

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