The science of making the best hot cocoa •

The science of making the best hot cocoa


The science of making the best hot cocoa Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at how to use science to make the best cup of hot cocoa without overpaying.

We all know that everyday hot cocoa powder can be underwhelming, as it often produces a lumpy and bland outcome. But if you begin by adding just a little bit of liquid first and then stirring it together, it makes it easier to break up the chunks. (Some were packaged in a singular bag inside the box, while others were scooped out by the spoonful from a tub.)

While preparing the hot cocoa for the taste test, we did notice some had visible sugar in the mix, while others had an aesthetically pleasing fluffy powder texture. The science of making the best hot cocoa as shown above will show you Measure the same amount of milk into three identical cups. Heat one in a microwave for 1 minute, one for 40 seconds and one for 20 seconds ( or whatever time you think will work best considering the age of the children and power of microwave ) Add the same amount of hot chocolate powder to each and give it a good stir.

By Rory Arnold, Staff Writer

Video Credit: American Chemical Society

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