Behold the power of potatoes and lemons😁 For step-by-step instructions go here: https://mel.sc/saa/ For cool and safe experiments to do at home, sign up for MEL Science here: https://mel.sc/sad/ | MEL Science

13K views · 46 reactions | The lower the fat content, the more starch cocoa powder contains. That moisture-absorbing starch results in baked goods that are drier and crumblier as compared with the chewy, fudgy consistency of those made with high-fat cocoa powder. To zero in on those differences, we performed a test with cocoa powder–water mixtures that were cooked to exactly the same temperature. | Cook's Illustrated | Facebook

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