熱巧克力粉

The 40% dark chocolate actually melts into milk without any chalky bits at the bottom, which I wasn't expecting from a mix. I've been making it with oat milk on cold mornings and it's rich enough that one mug feels like a treat.

I usually just add hot water and it’s surprisingly rich for a mix, but the real test was with oat milk and it turned into a silky, almost fudgy drink. The 40% cocoa gives it a nice bitter edge that cuts through the sweetness perfectly.

The 40% dark chocolate ratio hits that sweet spot—not too milky, not too bitter. I’ve been mixing it with plain water for a quick afternoon cup and it dissolves smoothly without any clumps.