It is made from chocolate 70% Dominican Republic or 70% Haiti or 70% Guatemala (depending on production) which gives it roundness and creaminess. This powder therefore has the same organoleptic qualities and the same constitution as the tablets 70%.

Use

To make a good hot chocolate, place 3 to 4 teaspoons of powder (20g to 25g) according to your taste in 90° milk and stir vigorously to melt all the chocolate.

Note

It is not "cocoa powder" but "chocolate powder", our artisanal chocolate crushed and reduced to powder. The classic cocoa powder you know is indeed a product obtained thanks to huge presses which, by pressing the chocolate and heating it, separates the cocoa butter from the cocoa powder. These presses are not craft machines!