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This explains why it's such a pain to mix in milk, always little bits in it
1. Put cocoa powder and sugar in the mug/saucepan/whatever.2. Add a small amount of milk - like a tablespoon's worth, if you're making one mug. 3. Whisk/stir until it turns into a chocolate sauce (doesn't take long at all), adding a bit of milk if it doesn't combine properly.4. Add the rest of the milk. 5. Stir to combine, while heating. It's kind of odd how this method seems to have been forgotten. It's the classic way to make hot cocoa.
put the cocoa in the cup or pot first and then mix in the water/milk 😋😋😋 it makes it so much easier
this is why i mix it cocoa powder with a little bit of water to form a paste and then i pour in the milk.
@Marvin BLENDER GOES *BRRRRRRRRRRRRRRRR IN HIGH SPEED*
Use honey instead of sugar and stir the cocoa powder into the honey first (easier cause its sticky) then add the milk.
The cocoa is actually lactose intolerant
@Artsy Mystery uhhhh
@AK extremely hydrated*
@jose rivera how is it even racist?It's a joke
@Waffle-Sama no one cares dude. Leave and don’t like
Take my like and leave
"Stop being so hateful and hydrophobic!"Cocoa powder: "I'm only ✨️ _mildly_ ✨️ hydrophobic" :D
This actually caught me unprepared.
@What Should My Username Be? lol didn't expected you to react so calmly with my point, you too have a great day... Lol
@Just some guy with a spectacle could see why some people would find this quite wholesome but yeah. I don't for some reason. But yeh thanks for being kind when stating your opinion instead of being harsh and straight to the point like I was. Have a good day man!
@What Should My Username Be? nah! Both are most wholesome thing I saw after a lot of _✨painy✨_ years
He’s just a wizard and ‘hydrophobic’ is his magic word. Change my mind.
I'll change your mind all night long.
I can't, I won't and I refuse to
@Shravan science is magic with different name.
@Jean Marceaux 😂
@Andrea Frasca magic is just science we cant understand
He forgot the part where he explains how to EASILY make hot cocoa with milk
@Mochi thank you very much. That actually sounds nice.
Two mugs. Hot chocolate powder in one mug; add a splash of milk to it. Add the rest of the milk to the other mug and microwave that one for 1 1/2 mins. While waiting, mix the hot chocolate with the small amount of milk. It'll blend much easier and form a thick "sauce", which you pour your hot milk onto. This method also gets a lovely foamy layer on top.
because it's easier to dissolve things in hot water than cold water
Easiest way is to make a cocoa slurry first - pour 1 part cocoa powder and two parts water / milk in a cup, add some sugar (optional) and stir vigorously. The mixture should turn into a very thick cocoa syrup. You can then fill the cup with whatever liquid you desire (full fat warm milk is best).
@Limes also dont forget to strain the cocoa first for easier mixing
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
@Eroraf86 Great suggestion. I use an equal portion of maple syrup for the first bit and then add milk (warm or cold) and then stir until ready in case anyone wants something a bit sweeter
@Eroraf86 this is what i do
@possibly ben if it tastes like brownie batter, then it’s even better!
I am a weird bitter lump. I take offense to this.
@Eroraf86 i always do this, though sometimes there're still some lumps left somehow, also the slurry kinda tastes like brownie batter
It is part hydrophobic! that’s why I have to stir for so long
@Bluecore You get it 😎👍
When mixing it, put like a tablespoon of the liquid in it to create a slurry, stir until it's well combined/dissolved, THEN add the rest of the liquid. Works well with hot cocoa (':
Mix it with a tiny amount of milk first, it creates a thick cocoa paste that easily mixes with milk.
it will dissolve if you heat up the liquid
@Olivier L. Ikr
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.*
It scared me
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
Put it in microwave until it's hot. Then it will mix easily.
I just mix cocoa powder with sugar first and then slowly pour liquid, stirring constantly. No problems whatsoever. The other solutions would be stirring with a whisk or blending it, but if you have no tools or don't wanna bother to wash many things afterwards, the first method is enough.
@55Ramius I'll try this tomorrow
I usually mix it in lukewarm water first with very little amount of milk like someone said and since I usually like cold milk I add cold water later then mix again
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?
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"...
@Hehe and this year 2022, sky is blue, etc.
He's not 7
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".
check out nilered shortsthis guy does physics, nilered does chemistry
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?
OmgThat explains why when you microwave cocoaYou 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