How can I prevent the cocoa in my hot chocolate from solidifying over time?
I make my own hot chocolate by making a slurry of cocoa powder and warm milk being sure that the chocolate is nicely melted and smooth. Then I add the rest of the milk and heat it the rest of the way. I just use the microwave for single-servings. No chocolate clumps -- everything's GREAT.
However, by the time I start to get to the bottom of my cup, the chocolate has started to "fall out" of the milk clumping on the bottom. I can re-heat and re-incorporate it, but I'd rather avoid the problem altogether. Any ideas?
Related questions -- These address the initial creation of a smooth mixture and not the longevity.
Dissolving cocoa powder in milk
How can I make milk cocoa powder so it does not stick to the top and bottom?
Best Answer
Apply heat.
It's not quite what you were looking for, but it's probably the only solution that won't involve adding chemicals.
Basically, a set amount of milk can hold a specific amount of chocolate in suspension. The hotter it is (below boiling), the more it can hold. That's why as the milk cools, the chocolate it can no longer hold falls to the bottom of the cup.
The three options are:
- Keep it warm, by using a mug warmer (like Catija suggested). If it doesn't cool, it won't lose the ability to hold the chocolate.
- Start with less chocolate, that way, it won't be too much for the milk when it's cooling. Obviously, this will affect the flavour.
- Add chemical additives, like emulsifiers, which will allow the milk to hold more chocolate.
As I said at the beginning, I think the best option is the first one. Apply heat.
Pictures about "How can I prevent the cocoa in my hot chocolate from solidifying over time?"
Quick Answer about "How can I prevent the cocoa in my hot chocolate from solidifying over time?"
An Ounce of Prevention The best thing to keep your cocoa from seizing is to ensure that it won't come into contact with any water. If using a double boiler, keep the water just below a boil or turn down the heat when the chocolate is placed on top.How do you keep hot chocolate from settling?
Cook the hot chocolate on the high setting for 3-4 hours or on low for 6 hours. Low for 6 hours is what I prefer. Make sure to stir the hot chocolate every hour to keep the chocolate from settling to the bottom. Keep on the warm setting if you're serving it hot chocolate bar style with toppings on the side.How do you keep hot chocolate powder from clumping?
To mix cocoa powder with a liquid (or really, to mix any powder with a liquid - salt and granulated sugar aren't powders), you need to make a slurry by mixing a small part of the liquid into all of the powder. Then you can dilute the slurry with the rest of the liquid.How do you liquify cocoa powder?
The cocoa powder contains fat which gives the cocoa powder a hydrophobic quality. Hydrophobic means \u201cscared of water\u201d and it is called this because water does not penetrate easily.How to Make The Best Hot Chocolate Of All Time (4 ways)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Monstera, Monstera, SHVETS production, Monstera