What is your favorite chocolate for making mocha?

Only thing that comes to mind for me is Tang… oh wait… I mean…Ovaltine, I need sleep but I am a man of limited pallet, having not experienced as much as I wish I could have, only that which I found in the wild.

If it were me, I would get raw mint, but that is just me having an insane obsession, if not completely unhealthy addiction, with mint.

There are two that come to mind. When I want a standard mocha, I use Ghirardelli powdered chocolate. If I want something a little more exotic I use Ibarra (Mexican chocolate) with a pinch of cayenne pepper. I think the Ibarra only comes in little blocks so you have to grate it yourself, but it’s worth the effort.

I would much rather sip Ibarra or Ghirardelli than drink Tang or Ovaltine, if that helps at all

I think the best powdered chocolate for drinks (hot chocolate to me) is a Dutch processed cocoa, and one of the oldest brands is Droste (Holland, 1863) which is usually available in the grocery store baking isle. When I’m out I often order Spanish or Mexican cocoa, but when I’m home it’s always Droste.

Ibarra.