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 obtain cocoa paste. Cocoa butter, sugar, and other ingredients are then added depending on the type. The chocolate is refined and conched (a process where it is mixed and beaten 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 the manufacturing process.

Warm milk or plant-based drink over a low heat, ensuring it doesn't boil, and gradually add the chocolate while stirring. This method allows it to melt evenly and integrate properly, achieving a smooth and pleasant texture. Adjust the amount of chocolate to obtain anything from a light beverage to a more intense and warming one.

It has a simple, well-balanced ingredient list, where cocoa is the star. A good percentage of cocoa provides intensity and depth of flavour, while care in its origin and process ensures a smooth texture and balanced sweetness. Ideal for enjoying on its own, in baking, or as a topping.