Talk:Cocoa solids

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Difficulty dissolving in cold milk or water

Can someone explain why cocoa powder doesn't dissolve in cold milk or water? —Preceding unsigned comment added by 97.116.32.115 (talk) 05:49, 16 December 2008 (UTC)[reply]

I dont know why the cocoa solids dosent dissolve in cold milk, but im sitting with a cup of cocoa solids in luke warm water in front of me and the cocoa solids have dissolved perfectly into the water, if the problem is wet lumps of cocoa solids which have dried cocoa solids inside of them you need to crush or press the wet cocoa lumps to the inside of your cup until you see the dried cocoa solids dissolve into the water .--212.181.199.36 (talk) 19:39, 16 August 2011 (UTC) — Preceding unsigned comment added by 212.181.199.36 (talk) 19:36, 16 August 2011 (UTC)[reply]

Replying 5 years after the question is asked is probably bad form, but the residual cocoa butter will still be solid and tightly adherent in cold water, but warm (enough) water will liquefy the fat and allow the water to more easily get to the individual grains. Sam Paris (talk) 21:00, 9 August 2016 (UTC)[reply]

Cocoa solids are not soluble in water based liquids. Neither the non-fat solids nor cocoa butter the fatty solid. Heat will melt the cocoa butter and allow the non-fat solids to more efficiently go into suspension in the liquid. Cocoa butter as it is a fat won't go into solution either. Chocoguy (talk) 16:56, 1 January 2021 (UTC)[reply]

Removed cherry picked reference

The entry ended with this: "Accordingly, health professionals recommend consuming chocolate in forms that are high in cocoa solids while low in cocoa butter, such as hot cocoa." Well, some do and some do not: it depends. There is ample evidence suggesting that eating chocolate candy -- containing cocoa butter -- is also salubrious, and most of those are more recent than the 2003 article from Science Daily. One reference does not "health professionals" maketh. So I removed that misleading statement. Nicmart (talk) 14:40, 6 May 2012 (UTC)[reply]

Cocoa Butter

It should be noted that some definitions of cocoa solids include cocoa butter. Specifically, the percentage given on chocolate packaging (70% etc.) includes both the cocoa butter present in the beans used to make the chocolate and added cocoa butter. This is how you can get a 100% cocoa solids chocolate that has two ingredients listed (cocoa beans, cocoa butter). — Preceding unsigned comment added by 46.65.26.27 (talk) 21:58, 12 June 2013 (UTC)[reply]

Dreamlayers or anyone else, can you provide a link to some kind of source regarding this? Ibadibam (talk) 23:36, 7 June 2016 (UTC)[reply]

On Food and Cooking^[1], mentions this in passing in the section on chocolate. Makes sense, the cocoa butter is extracted by pressing, rather than by some chemical means; there should be some residual. Sam Paris (talk) 20:14, 9 August 2016 (UTC)[reply]

References

^ McGee, Harold (2004). On food and cooking : the science and lore of the kitchen (Completely rev. and updated. ed.). New York, NY [u.a.]: Scribner. ISBN 978-0-684-80001-1.

Whole article should be deleted, full of gross errors

This whole article contains massive gross errors and should be deleted and created anew. First of all Cocoa solids isn't the same as cocoa powder and by basically all regulatory rules in the US and through all of Europe, is defined as both cocoa powder and cocoa butter. This is one of the most poorly researched articles fulls of gross errors on Wikipedia. Articles like this full of false information are whats wrong with wikipedia. --98.208.19.245 (talk) 08:22, 18 July 2014 (UTC)[reply]

I agree that this article has many problems. I recommend narrowing the focus of this article to cocoa powder (i.e. a powder with less than 10% cocoa butter remaining), discussing the differences between alkalized and non-alkalized cocoa, the differences between raw and not-raw, and theobromine and caffeine levels. Mention should also be made as to the culinary properties of each type of cocoa powder and how it's typically used (as compared to solid chocolate). post #6 in thread that started in 2009 on cheftalk is a good start - though it needs to be updated for the latest in raw cocoa powder processing methods.Penelope Gordon (talk) 10:43, 14 April 2015 (UTC)[reply]

Agreed; it’s extremely frustrating to see this common mistake perpetuated as fact. Some of the sources listed for the article even define cocoa solids correctly, including cocoa butter. I’m going to try to find the time to rewrite the article in the near future, and if can’t, at least replace this with a stub containing the correct definition. ChellTox (talk) 22:32, 26 June 2018 (UTC)[reply]

pH level

The article describes different types of cocoa powder as having different pH values, but this doesn't really make sense because pH refers to the acidity of an aqueous solution (i.e. the pH depends on how much of the powder is dissolved in however much water).

Attys (talk) 22:42, 28 April 2015 (UTC)[reply]

Nah, not my field (someone who knows about this should reply), but I'm told you can speak meaningfully about the pH a solid or a gas. The Wikipedia article on pH mentions this briefly. Sam Paris (talk) 20:22, 9 August 2016 (UTC) (talk • contribs) 20:20, 9 August 2016 (UTC)[reply]

References

This claim needs a reference in the opening paragraph: "Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties." — Preceding unsigned comment added by Tmusgrove (talk • contribs) 06:12, 21 February 2021 (UTC)[reply]

Should this include cocoa powder

cocoa powder redirects here, and the article in 2017 had text and info box about cocoa powder but that's been deleted but the redirect is still here. Are we to have a new cocoa powder or cover it here as well ? Is cocoa powder a type of cocoa solid(s) ? I have a tube of "cocoa" powder that has ingredients "cocoa powder, contains cocoa butter 20% minimum". - Rod57 (talk) 03:15, 7 January 2019 (UTC)[reply]

Actualky, this article should be moved to cocoa powder. As noted a couple of sections above, the current title is plainly an error for the content, as the term "cocoa solids" includes a mixture with cocoa butter, while cocoa powder by definition is what's left after the cocoa butter is extracted. They're not the same this. Unfortunately a previous attempt to address the issue took the wrong tactic and removed any mention of the powder or it's definition from the article, leaving wikipieda without an article actually covering the very common foodstuff of cocoa powder. I have reverted that move, and reworked this article to make its scope clear. Now I just need to get this article moved to what's its proper title. oknazevad (talk) 03:56, 21 January 2019 (UTC)[reply]

[1] McGee, Harold (2004). On food and cooking : the science and lore of the kitchen (Completely rev. and updated. ed.). New York, NY [u.a.]: Scribner. ISBN 978-0-684-80001-1.

[1]