The fineness of cocoa powder is very important for the production of chocolate. Cocoa powder with substandard fineness produces chocolate with poor taste and roughness. For the identification of fineness, generally take a small amount of cocoa powder and put it on white paper, fold it gently and wipe it by hand. The powder with a fineness of more than 99 will be evenly distributed on the paper, while the powder with a fineness of less than 99 will have a sense of difference and uneven distribution. Another way to better confirm the fineness of cocoa powder is to take some cocoa powder and mix it with boiling water. When the water cools, some cocoa powder will settle to the bottom of the cup. At this time, pour out the water on the top, take out the sediment below, put it on the paper, and wipe it gently with your hands. When the water is dry, the powder with a fineness of more than 99 will have no agglomeration and a uniform distribution, while the powder with a fineness of less than 99 will be granular and the distribution is not uniform.