The cocoa powder is the solute, and the milk is the solvent.
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Cocoa powder doesn't dissolve in milk. It forms a "suspension." The milk is a carrier.
Flour does not dissolve in milk, but it does mix with milk.
Milk has fat in it and other ingredients in it that do not dissolve. If the ingredients in milk dissolved, milk would be clear.
A cup is a unit of volume and cocoa is measured by mass. You need to know thw density of cocoa powder for a conversion. Or, if you think to prepare cocoa with milk or water the number of cups depends on your preferences.
Component 1: Milk. Component 2: Water.
The fats (i.e. cream) from the milk will dissolve in the gasoline and the the resulting gasoline/cream solution will float on the water from the milk.
dissolves and "becomes one with the milk" Because it is able to dissolve you can make chocolate milk with it.
I believe you are asking 'is hot cocoa better hot or cold'. If you make 'hot cocoa' with cold milk the cocoa will not dissolve and you will end up with lumpy not very well mixed chocolate milk.
The milk becomes cocoa flavoured.
It doesnt dissolve in cold water because of the salt that hot cocoa contains
Not necessarily. White Chocolate is made by using cocoa butter but not the cocoa solids. There is milk in it, but more sugar is added to make up the bulk. Dark chocolate can be either milk chocolate (chocolate made with milk, but with cocoa solids as well as cocoa butter) or plain chcocolate (chocolate made with cocoa solids and cocoa butter but without milk). If you add white chocolate to milk chocolate then the result will be a very sweet milk chocolate. If you add white chocolate to plain chocolate, the result will be a milk chocolate
Flour does not dissolve in milk, but it does mix with milk.
solvent
In general, cocoa will dissolve more readily in water. There are stir-in coffees, though, which easily dissolve in hot water.
With cocoa paste, sugar and milk.
Milk
some can be ready made with powder milk but others are just cocoa powder and need milk poured into them.
Sugar, whole milk powder, cocoa butter, cocoa butter, cocoa mass, honey, milk fat, almonds, emulsifier, egg white, flavouring ( vanllin )