Cocoa in Milk Trick Exposed

This explains why it's such a pain to mix in milk, always little bits in it

The cocoa is actually lactose intolerant

"Stop being so hateful and hydrophobic!"
Cocoa powder: "I'm only ✨️ _mildly_ ✨️ hydrophobic" :D

He’s just a wizard and ‘hydrophobic’ is his magic word. Change my mind.

He forgot the part where he explains how to EASILY make hot cocoa with milk

That feeling when you wanna have some cold chocolate milk but the powder refuses to mix so you're just left with these weird bitter lumps

It is part hydrophobic! that’s why I have to stir for so long

This is the reason why you scoop your powders first then pour your liquid. This makes stirring and mixing easier. And pour the liquid slowly.
Same thing if you want to mix it with cold milk, only difference is add a little bit of hot water just enough to dissolve the powder. Then add your cold liquid. Or just have an ice ready if you're worried about the temp raising.

It pops like a balloon🎈, *but in a way that doesn't scare people.*

This channel has some of the best science projects and explanations. Ever since I was a kid in school, science has always fascinated me. I admire his ability to explain the world around us!

I actually learned this when I worked at Starbucks. When we mix the cocoa powder into the water to make our syrup, the inside was always dry and it was an interesting small thing I learned

need a video on how to correctly mix this with milk with no clumps

He's explaining things we all experienced but never bothered to science. Can you please explain the vortices that form when you push a spoon diagonally down into milk/water? Works best with minimal surface area hitting the water in my experience so only hitting the water from the eating edge of the spoon and push down and away/toward you (so diagonally down). I play with these whirlpools everyday and am always perplexed.

You are the most interesting channel ever. Your videos are all so engaging, you always will want to stay till the end, then there's also the part where you also get to learn with them. You're really the type that I wouldn't really look up but everytime I find you in my recommendeds, always worth it. Keep it up man👍

This is the legitimate first time i actually felt like ive witnessed actual real life magic

This guy answers questions we never had.

To dissolve cocoa powder in cold milk, only use a tiny amount of milk and mix it with the cocoa to break up all bits. You can stirr better because there’s no milk spilling everywhere and it creates a thick cocoa paste that itself is easily mixed with milk.

FINALLY, SOMEONE EXPLAINED WHY THIS HAPPENS WHENEVER I TRY TO MAKE COLD MILO

ive been waiting for this guy to explain this for about two years and it actually happened

it’s honestly so surprising to me that this is a trend, it’s something i would always mess around with as a kid haha

In my experience, heat almost always stops this from happening. Surface tension is stronger the colder the liquid is.

I noticed that when I mixed hot chocolate mix into hot milk it would often form clumps. I took out a larger one and poked it with my finger and was surprised to see dry powder in the middle. Exact same observation as you.

I sort of knew this by just making hot cocoa, but it's never something you really think about.

You never cease to surprise me, science man.

This also works with powdered milk,
I do that every morning with my coffee.

I've been doing this ever since i was allowed to mix my own chocolate milk, da heck people only discovered this till now.

My childhood self discovered this with ovaltine. I often put a bunch of powder in the glass and then poured the milk on top, so that the milk was sitting on top of the powder rather than mixing. Then I would mix about 2/3 of the powder and the rest I got to at the end of the drink, and it was super chocolatey lol

I learned this myself because one time I wanted some chocolate milk but only had cocoa powder, and I tried to mix that into the milk thinking it would give me "unsweetened" chocolate milk.
It was hard, but I eventually got it to mix in semi properly to at least paint the milk, but the it didn't taste anything like chocolate milk and I ended up throwing it away...

So, uh, fun fact, I discovered this like 5 years ago when I had no clue what I was doing. I wanted to make chocolate milk, but there was no proper chocolate mix for it. I looked around until I found cocoa powder, and wrongfully assumed it would work fine. Spoiler, it didn’t.

Bruh that's why i gotta stir it so much, it all makes sense now!

Finally, something he shows that I actually knew before

What helps is to blend it in smaller portions. Add just a tiny bit of the liquid to your dry ingredients and mix thoroughly, breaking up all the cocoa chunks, then continue that til you're done. Blending the dry with wet is so much easier as a thick paste. Never dawned on me that cocoa is hydrophobic though, that explains a lot lmao
(This has probably been said already, but whatever, hope someone finds it useful)

Cool. I'm going to immediately amaze my son with this trick :)

When I was younger, I saw this all the time when I was mixing a spoonful of Quik (Nesquik) in milk.
Yeah, I hated the little bits I had to try to jab with my spoon to get them to mix.

Omg I used to do this all the time as a kid with my hot chocolate. I loved just eating the powder 😂

I always wondered why this happened, but never bothered to look it up! (Or even knew how to find out about it). Thanks for the info!

you learn something new every day! geez that’s blown my mind

This is also why when mixing powders into stuff like milk (hot cocoa mix mainly), it really helps for the liquid to be hot because that helps with dissolving the powder into the liquid

This is the most infuriating thing when making milk with powdered milk in a cold water

This is why it’s always such a pain to make chocolate cookies, you have to spend forever whisking to even out the cocoa powder. A strainer helps but it still takes a long time.

Maybe it's just me but I experience this every week. This isn't new to me at all.

how is this a "trick" tho, I mean it's what cocoa does naturally since forever

You can clearly see this man has never baked a cake in his life

I've experienced this many times when getting to the Milo at the bottom of the glass it is dry. Yes I am weird I don't mix it with the milk ha ha

I do that every time I used it, so fun to do

Love your science videos. Really interesting

Lol, I used to do that as a kid. I'd forgotten about that; thank you for the happy memory. ☺️🧡

Now explain why it dissolves easier in hot or warm milk than when it's cold. 🤔

“pull it out, it’s completely wet…”
very poor choice of words

i love this channel. you deserve it all my good man

I appreciate that this problem was finally exposed, but when will it be solved?

This is the most infuriating thing when making milk with powdered milk in a cold water

Ah, so that's why hot chocolate always has powder at the bottom of the mug

Wow
I did it many times , thanks for telling the science 🙏👍

Everyone enjoying this trick
Action lab : lets find the secret of science behind it
Really appreciate his hardwork

This also happens when you try to mix milk into Mac & Cheese flavor powder.

When large quantities of this stuff start burning I heard it’s basically impossible to put out too. True?

Love that surface tension.
Water builds up on the raw edge of a piece of glass if on a level surface. It gets pretty deep, and if you lightly touch the edge, all the water rushes off that spot! Broken tension. :-)

this is explanation I never knew I needed

“It’s not a mistake” ✨its a masterpiece ✨

Now I know why making and drink with powder is so difficult

Cocoa cookie: me and my cocoa are immo- It's not a mistake ✨IT'S A MASTERPIECE✨

Anyone who's made hot cocoa has experienced this. I thought this was going to show a trick to making better drinks.

I feel like ive known this from my many years of eating olvatine powder as a kid lol

So that's why there's always dry cocoa left when I finish my cup!

"There's that _skin_ around the cocoa that's _wet_ "
Thanks I hated that sentence 🙃

I tried it at home few years ago 😃

I’ve NEVER gotten all the coco to completely mix with the milk. NEVER!

That totally explains why the cinnamon challenge was always going to end in bad results

Now we need the scientific solution to mix the cocoa powder more easily 😊

By the caption I thought it was going to be a solution to effectively and easily mix cocoa powder :'(

Now, as a chemist, you should solve this problem...😉

Missed the opportunity to say, "Sorry to burst your bubble"...

Me Wondering why TheXvid recommended me to know this property of Cocoa powder 😂

you should do the exact same thing, but in a vacuum chamber, i’m not sure how but if you could pull that off it would be amazing

You just gotta stir it in hot liquid when the molecules are slightly changed, then it'll blend.

Is only regular cocoa powder hydrophobic? (I assume that's what you're using due to the fairly light coloration) I heard dutch process cocoa powder is easier to dissolve in water or milk, would this behavior also be observable if repeated with dutch process cocoa?

It’s not a mistake ✨it’s a masterpiece✨

I've always wondered how & why this worked,...thx!:)

I thought this was going to show us how to successfully mix cocoa in room temp milk

I almost feel like the slow mo guys should shoot this. Something super simple but I’d really love to see it in 5000fps for some reason

This happens with protein powder as well.

"It's not a mistake"✨It's a masterpiece✨

Always happened to me, even after I stirred it. They just become tiny lumps... Must I blender it everytime, what a pain

this is the only channel that consistently has me saying "wow".

If it's air that's causing this, can we see you do this under a vacuum chamber?

Anyone who makes hot chocolate from cocoa powder knows all about this 😩

I have cocoa powder every day in water. When I dump too much of it by accident, I just grossly scoop it out and put it back in the jar like magic !

But you forget, cocoa powder can dissolve in milk, when the milk is hot enough, to make hot coco.
I'm no scientist, but for some reason hydrophobic or non-soluble powders don't do well in cold or room temperature liquid, that is until the liquid is hot enough for it to be dissolved in.
Because, to me at least, there was no way it could be hydrophobic, if you can make hot cocoa by, warming up the milk, and mixing the cocoa evenly through the milk.

I was hoping this is a new recipe initially, then saw that its an experiment.

Need a video on why water drops (while stuck to the glass) when we transfer water (or milk) from one glass to another.

damn , imagine living in 2022 and you're still hydrophobic

That’s why it stirs so much then. I will try this with my drinking chocolate tomorrow morning.

Doesn't this happen with any type of powder?

Omg
That explains why when you microwave cocoa
You dump it in when the milk is cold and why it dissolves instantly when you turn it on

I actually used to do this on purpose at times so there’s little coco chunks in my hot chocolate

hydro…PHOBIC! We’ve gotta cancel it.

Now I know why my protein stuck down the bottle when touched becomes dry.

can you tell us how when you stick lit sparklers in the sand and then you pull them out of the sand they're still lit?

I watch your videos like I’m in science class…I graduated high school 6 years ago