To produce chocolate milk efficiently, dairies don’t use cocoa powder one tablespoon at a time. Instead, they create a chocolate syrup by blooming cocoa powder in hot water and then sweetening and reducing it into a concentrate.
You might also have instinctively reached for brown eggs thinking they are healthier than the white ones. But when it comes to their nutritional value, it doesn't actually matter what color an egg is: There's absolutely no difference.