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An hairdryer on low or a little bit of steam could help.


1

Your assumption seems to be that the color of a substance should be the same, no matter in what phase its matter is. This assumption is not true in general. For example, a block of sugar is transparent, but powdered sugar is white. Egg yolk is a saturated yellow, but egg yolk foam is whitish pale. The different color is not explained purely by the fact ...


1

It's because the cocoa is a powder. It's reflecting more light. If you have access to any wax, think about how it turns white when you scratch it or how if you break a candle you will see white on the broken surface. If you add cold water to cocoa powder and stir patiently you will see a glossy dark brown colour like the dark chocolate. Possibly ...


2

There are probably several factors in play: The chocolate liquor used to make the chocolate may have been dutched (processed with alkali) which makes it darker. AT the extreme end, it is almost black, like an Oreo (which is made with highly dutched cocoa). The fat phase surrounds the cocoa particles, and makes them appear darker, much like wetting cocoa ...


1

Something I have done in the past: I wanted to have a powder as you stated for use at work where I can only access a water cooker. I froze the chocolate so it became very hard. In this state, it is possible to make very fine flakes with a fine grater or similar. You'll need a high quality one or you'll ruin it with the hard chocolate. This is probably as ...


8

You cannot easily create a powder from real chocolate, which contains a great deal of cocoa butter, making it very difficult to powder. While you can chop it finely, that still may be less than ideal for quickly creating hot chocolate. Instead, based on an idea from Cook's Illustrated, you can make a thick ganache to use as essentially a hot chocolate ...


2

Looking at the ingredients for Nesquick for example: SUGAR COCOA PROCESSED WITH ALKALI SOY LECITHIN CARRAGEENAN SALT ARTIFICIAL FLAVORS SPICE VITAMINS AND MINERALS: CALCIUM CARBONATE, ASCORBIC ACID (VITAMIN C), ZINC OXIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), COPPER GLUCONATE, MANGANESE SULFATE, BIOTIN. The key elements are soy lecithin, which is an ...


0

Put your Hershey bar in your car's glove box. Wait for a hot day. Remove it. Fix the situation by putting it in your fridge. Now taste it. That is what chocolate that is way out of temper tastes like. It is still chocolate, but something is clearly, terribly, wrong.


0

Valrhona Cocoa powder is quite expensive, but it has a much nicer flavor than Hershey and Nestle (much less acrid after-taste so you can go darker without as much acridness) and it will dissipate nicely into even a cup of cold milk with simple stirring. One is just trying to dissipate it without clumping as cocoa powder doesn't ever actually dissolve in ...



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