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Harold McGee

Instant Cocoa

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
So-called “instant” cocoas for hot chocolate include lecithin, an emulsifier that helps separate the particles so that they mix readily with water. Sugar is frequently added to instant cocoa mix and may account for up to 70% of its weight.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.

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