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There are two types of unsweetened cocoa used in various chocolate recipes: natural cocoa and Dutch processed cocoa. Natural Cocoa is made from ground roasted cocoa nibs from which most of the cocoa butter have been extracted. It is naturally acidic with a pH of about 5.4 and is beige in color. Dutch processed cocoa is further treated with an alkalizing ...


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If you're using plain cocoa powder, which doesn't really dissolve, I would mix it with the coffee powder before adding to the water, and as long as the coffee powder will tolerate it, add it all to the water before heating. Mixing the two powders should help avoid clumps in the cocoa powder, and adding it early will give it time to release flavor into the ...


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You'd better not, the milk is easy to boil while heating. Just dissolve the cocoa powder in hot water or milk then stir is okay.


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No, it is not a good idea at all. It will be worse, not better. What you are missing here is that cocoa powder does not dissolve at all, never, it just disperses in water (or milk). So there is no reason why methods for dissolving stuff would work with cocoa powder. You will need to use a method created for colloid-producing powders like cocoa powder, which ...


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Any time you see something like "may contain" after an ingredient list, it's a warning that it might contain trace amounts of that substance and so could be harmful to anyone who's allergic to it. Basically what they're saying is that they didn't intentionally add any milk or milk products to the cocoa butter, but since they make other products at the same ...



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