Why does higher quality cocoa powder dissolve so much easier in cold milk than lower quality cocoa powder?

Question

Why does higher quality cocoa powder dissolve so much easier in cold milk than lower quality cocoa powder?

In: Chemistry

Answer 1

Cocoa powder shouldnt disolve, you mean hot chocolate mix?

Answer 2

Since “like dissolves like”, the fat in milk is able to dissolve the fat in the cocoa powder. Higher-quality cocoa powder has a higher proportion of cocoa butter, so more of it is readily soluble in the milk fat. With lower-quality cocoa powder, more of it is made of starch. As you might have seen with, say, throwing corn starch into a sauce, starch tends to clump in contact with moisture.