Coffee is only made up of water-soluble compounds, but cocoa is made up of both water-soluble and insoluble tiny particles. In that instance, the "insoluble" cocoa is disseminated with the molecularly dissolved cocoa and may be deemed "soluble."
Only about 5% of the cocoa bean is solubles, so you shouldn't worry too much about it being insoluble. That said, most chocolate manufacturers add sugar or other ingredients to increase the percentage of solids so they can sell more products. If you want to keep cocoa beans pure, look for brands that list their ingredients on the packaging.
You can drink the remaining 95% of the cocoa bean's molecules (not particles) through a process called "decocting." In this case, you would use hot water to make a liquid that contains the chemicals in the cocoa bean but not its solid particles. For example, you could boil the beans in water to make a dark brew similar to coffee or tea. The boiling process dissolves the polyphenols into alcohol and acids. You can also add spices or herbs to your decoctions for additional flavors. Be careful not to add any materials that will change the color of the beverage though, as this would remove part of the fun from drinking chocolate!
In general, cocoa goods are not as easily dissolved or soluble as coffee products. Although all the ingredients are completely soluble in water, the cocoa powder will not melt or break down into a liquid state.
Chocolate contains substances such as fats, sugars, proteins, and minerals. These other ingredients prevent the dissolution of the cocoa butter since they do not readily mix with water. However, you can melt chocolate by putting it in a microwave-safe bowl and heating it on high for 1 to 2 minutes at a time, stirring between periods of heating.
Once you have melted the chocolate, you can add other ingredients and mix them together before pouring or dipping objects into the chocolate. Be sure to use a thermometer when melting chocolate so that it does not burn. Also be careful not to overheat it because that will cause the chocolate to "break".
The type of chocolate you use affects how you can use it. For example, if you use dark chocolate, you can only dip items that you want to taste slightly sweet. If you use milk chocolate, you can use anything that won't affect the flavor of the chocolate.
Because cocoa powder is hydrophobic, it does not dissolve well in water. However, hot water can be used to make liquids that contain cocoa powder more fluid.
Cocoa powder particles do not dissolve in water because they are more hydrophobic, preferring to dwell in a fatty phase. The melting point of the chocolate substance is 38 degrees Celsius (100 degrees Fahrenheit), so it is possible to prepare hot drinks with it.
The dry solid remnants of fermented, dried, and roasted cacao beans are known as cocoa powder. The beans are split into nibs, which are processed into a paste comprising cocoa solids floating in flavorless cocoa butter. The butter is extracted from the bean seeds to produce a product that is 90% fat by weight with most of it being palmitic acid.
Cocoa powder contains various compounds including flavanols, theobromine, and caffeine.
Flavanols include catechins and proanthocyanidins (PACs). Catechins are polyphenolic compounds found in chocolate that contribute to its color and taste. Proanthocyanidins are large molecules composed of many monomer units that are derived from the polymerization of catechin molecules. They are responsible for giving chocolate its protective effect against bacteria, viruses, and other organisms that can cause illness or death if they enter one's body through skin wounds or other openings.
Theobromine is a methylxanthine alkaloid found in significant amounts in cocoa beans. It acts as a stimulant and may help control hunger and decrease fatigue, diarrhea, and irritability. Caffeine is also present in moderate amounts.