AQUiLA MAGAZINE
THE OCEAN
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Repeat the experiment with the milk at the same temperature, but this time add a heaped teaspoon of hot chocolate powder. Do you get more or less foam?
Check the nutritional information on the hot chocolate powder – can you see you added extra fat and protein? This should create a greater depth of foam BUT, the cocoa particles interrupt bubble formation! In lots of cafés, they make a regular hot chocolate then top it up with frothy milk to produce that dreamy creaminess.
Repeat the experiment using different temperatures, shaking styles, milk or flavouring. Remember to change only one thing at a time to make it a fair test – so you can clearly see the effect of the change. Tell us what you discover!
HARVEY WANTS TO SEE YOUR FROTHY FOAMY MILKSHAKES!
Please send your photos to us via the AQUILAnauts’ page of our website and we’ ll share as many as we can!
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© AQUILA Magazine. Written by Dr Sarah Bearchell.
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