Cocoa is the base ingredient obtained from the cocoa bean, whereas chocolate combines cocoa with other ingredients such as cocoa butter and sugar. The proportion of cocoa determines the intensity, flavour and quality of the chocolate, whether it be dark chocolate, white chocolate or baking chocolate.

Chocolate is obtained from cocoa through a process of fermentation, drying, roasting, and grinding to produce cocoa liquor. Cocoa butter, sugar, and other ingredients are then added depending on the type of chocolate. The chocolate is refined and conched (a process in which the chocolate is mixed and agitated at a controlled temperature to improve its texture and round out the flavours). The final quality depends on the origin of the cocoa and the care taken at each stage of production.

Heat the milk or plant-based milk over a low heat, without letting it boil, and add the chocolate little by little whilst stirring. This method ensures the chocolate melts evenly and blends in properly, resulting in a hot chocolate with a smooth, pleasant texture. Adjust the amount of chocolate to create anything from a light drink to a richer, more comforting hot chocolate.

High-quality chocolate has a simple, balanced list of ingredients, with cocoa taking centre stage. A high cocoa content provides intensity and depth of flavour, whilst careful attention to the origin and production process ensures a smooth texture and balanced sweetness. Ideal for enjoying on its own, in baking or as a chocolate coating.

At Alternativa3, you can purchase single-origin, organic, and high-quality chocolate, available in bars, coatings, mini-drops, and options for hot chocolate. Each product reflects care in both the cacao and the process, guaranteeing exceptional flavour, aroma and texture.