nuttyknatty Posted June 11, 2007 Share Posted June 11, 2007 Why don't they make hot chocolate powder the same density as coffee? It takes me 4 times longer to make a cup of hot chocolate because to make 1 cup I need to put 4 heaped teaspoons of hot chocolate powder in my mug. Why??? Quote Link to comment Share on other sites More sharing options...
Foxtrot360 Posted June 11, 2007 Share Posted June 11, 2007 Most Pointless Thread 2007? Quote Link to comment Share on other sites More sharing options...
CommandoCrazy Posted June 11, 2007 Share Posted June 11, 2007 Easy solution: use a bigger spoon CC Quote Link to comment Share on other sites More sharing options...
Colin Posted June 11, 2007 Share Posted June 11, 2007 Why don't they make hot chocolate powder the same density as coffee? It takes me 4 times longer to make a cup of hot chocolate because to make 1 cup I need to put 4 heaped teaspoons of hot chocolate powder in my mug. Why??? You are still a nut case Solved Start making the chocolate 3 seconds before the coffee. Quote Link to comment Share on other sites More sharing options...
Gav80 Posted June 12, 2007 Share Posted June 12, 2007 Technically it doesn't take any longer to make hot chocolate than coffee - if you do a critical path analysis, the time-consuming bit is boiling the kettle, not putting a couple of teaspoons of powder into the cup, so technically they should take exactly the same amount of time, start-to-finish... Lol As for the reasoning, I think it's because Cadbury's (or whoever makes your hot chocolate powder) has realised something that Kenco (or whoever makes your coffee granules) hasn't... You're forced to use hot chocolate four times quicker than coffee, meaning you have to buy four times as much of it, meaning they've just quadrupled their sales! It's all a cunning marketting ploy to artifically inflate demand for their product! Quote Link to comment Share on other sites More sharing options...
Sup Posted June 12, 2007 Share Posted June 12, 2007 Solution: Screen beverages for BSE. Quote Link to comment Share on other sites More sharing options...
Gav80 Posted June 14, 2007 Share Posted June 14, 2007 (edited) Screen them for BSE? What, to make sure the drink's strong enough? By "BSE", you mean Bacardi, Sambuca & Everclear, right...? That'd put hairs on your chest... in fact, it'd put hairs on your hairs! Edited June 14, 2007 by Gav80 Quote Link to comment Share on other sites More sharing options...
The_Slink Posted June 16, 2007 Share Posted June 16, 2007 Maybe grave-mold.... Quote Link to comment Share on other sites More sharing options...
nuttyknatty Posted July 13, 2007 Author Share Posted July 13, 2007 THanks for the help. But Gav80 - if I gotta make ten mugs of hot chocolate, I'm struggling to get all those teaspoons done before the kettle boils! Commando Crazy - a bigger spoon? That means taking two spoons to the "boiling station"! One too many for me! I agree with Gav80 - Cadbury's (my prefeered supplier) do seem to want to sell much more of their product! Damn those chocolate loving manufacturers!!! Quote Link to comment Share on other sites More sharing options...
Gav80 Posted July 17, 2007 Share Posted July 17, 2007 Ten mugs of hot chocolate?? Does no-one drink vodka any more?? Ah well, all the more for me!! And why would you need to bring an extra spoon to use a larger one? You say you need four heaped teaspoons... well, from memory, a dessertspoon is roughly two teaspoons, so you could just substitute the teaspoon for a dessertspoon and then use two scoops per cup instead of four...? You've instantly doubled your productivity! Quote Link to comment Share on other sites More sharing options...
The_Slink Posted July 17, 2007 Share Posted July 17, 2007 *applause* Of course, if you use a soup ladle it about triples it. And then you get about the right amount anyway. Quote Link to comment Share on other sites More sharing options...
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