eli5 Why do we mix the liquid and the dry separate when we baking
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In a case of baking, you do it because of how things react, and the order of importance being to make something mix with the right other ingredient first, in case an ingredient can bind with several others.
In other cases, like with chocolate, the chemistry plays a role in making the water not like to stick. Like when you mix hot chocolate. The chocolate powder doesn’t like to mix because cacao powder is hydrophobic, and sugar helps the transition to water, binding to the chocolate (cacao)
That’s the only order of importance in chocolate really. Warming it up makes the water atoms move quicker and soak in more easily. That can be necessary for a lot of things like butter and seasonings and whatnot
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