We are trying out a black cocoa mocha using a black cocoa powder syrup. However when we add the hot milk to the shot + syrup the milk fizzes and creates large bubbles. The microfoam breaks down so the drink tastes flat and heavy. I've read that it seems to be caused by the fat in the cocoa powder. Has anyone ever found a fix to it? We really like the flavor and want to continue using it.
This is the cocoa powder in question:
https://www.bakersauthority.com/products/5lb-jet-black-cocoa-powder?utm_source=googleads&utm_medium=cpc&utm_term=&utm_campaign=shoppingpmax&gad_source=1&gclid=Cj0KCQiAhbi8BhDIARIsAJLOlufs-MUVXLhl01JovhhMRV1daxdPfQuT-4sjNOmTPLJjztF9EC0CIOUaAvPzEALw_wcB
We use a touch of xanthan gum in the syrup to help prevent seperation as well.
by SASColiflowerz