Cocoa in water

[thegreatdane]

Hi, all,

I thought about making some 'cold' chocolate for my daughter before school today and wondered how to keep cocoa in suspension in water or milk. Does there need to be some sort of binder or emulsifier?

Thanks,

Tom

[hummingbirdkiss]

heat a little of the water or milk first to mix the cocoa in to make a syrup of sorts ... ithen cool it with cold milk

[thegreatdane]

Hi, all,

I thought about making some 'cold' chocolate for my daughter before school today and wondered how to keep cocoa in suspension in water or milk.  Does there need to be some sort of binder or emulsifier?

Thanks,

Tom

←

Thanks! I'll try that. Tomorrow morning...

Tom

[prasantrin]

And make sure she shakes it well before drinking. Even with a "syrup", you'll still get undissolved particles, so at least with shaking, they won't be clumped up.

[Tiny]

very small amount of xanthan gum will keep cocoa suspended....but too much will make it taste like slime.......0.01% or so by weight should be enough......

[Tri2Cook]

very small amount of xanthan gum will keep cocoa suspended....but too much will make it taste like slime.......0.01% or so by weight should be enough......

←

Yep, xanthan works and carrageenan at about .02% will work too but you have to heat it to about 150f so that requires advanced planning for cold chocolate.

[thegreatdane]

very small amount of xanthan gum will keep cocoa suspended....but too much will make it taste like slime.......0.01% or so by weight should be enough......

←

Yep, xanthan works and carrageenan at about .02% will work too but you have to heat it to about 150f so that requires advanced planning for cold chocolate.

←

Thanks! I was at the local grocery yesterday and noticed some cold chocolate milk and checked ingredients... carrageenan was listed. Where does one get xanthan and carrageenan?

[prasantrin]

If you're going to add ingredients like xanthan and carrageenan, why not just buy her some chocolate milk? Unless it's difficult to get where you are, that is.

[Tri2Cook]

You can get both at le sanctuaire, l'epicerie, chefrubber and lots of other places I can't think of right now. You want the kappa carrageenan for this.