研磨巧克力 - La Cueva

The 7-to-1 milk ratio is spot on—it melts into a rich, deep hot cocoa that tastes like it came from a proper Mexican kitchen. I've been making it every chilly morning since the bag landed, and it's become my little ritual.

The 70% cocoa hit is exactly what I wanted—deep and rich without being bitter. Mixed it with warm milk at the 1:7 ratio and it dissolved smoothly, no clumps at the bottom. Perfect for a cold evening.

The 70% cocoa ratio really comes through—this doesn't taste like a watered-down hot chocolate mix. I followed the 1:7 ratio with whole milk and got that deep, slightly bitter bite I've missed since visiting Mexico. Ground fine enough to dissolve without clumps if you whisk it properly.