Quite honestly the best part of your day.
Hot chocolate made for every day, not special occasions. Real cocoa, traceable farms, no guilt required. Because that's what good food is actually for.
Three cocoas.
One good habit.
Creamy, rounded, and easy. The one for mornings when you want something warm and familiar without thinking about it too hard.
Where milk chocolate warmth meets real cocoa depth. The one most people end up buying every time. Quite the crowd pleaser.
Proper cocoa intensity. Fruity, a little bitter, deeply satisfying. The one for people who think they don't like hot chocolate.
Food should feel like pleasure.
Not a decision, not a reward,
not something to earn.
We grew up around food that was just part of life — not a treat, not a risk. Good chocolate was on the table because it tasted good, full stop. Somewhere along the way, hot chocolate got stuck between powdery and childish on one end, and precious and expensive on the other. We thought it deserved better. So we made it.
Quite simple,
actually.
No machine, no thermometer, no ceremony. Just hot milk and one scoop. We wrote these instructions so they'd be worth reading.
200ml of whole milk on the stove or steamed with a frother. Aim for hot but not boiling — around 65–70°C if you're that kind of person.
Mix one scoop (15g) with a splash of cold milk first. This takes 20 seconds and is the difference between silky and gritty.
Pour the hot milk over the paste and whisk briefly. Or froth it. Or just stir vigorously and pretend that's what you meant to do.
Immediately, while it's at its best. No toppings required. Though nobody is stopping you.
That's the standard.
We think knowing where your food comes from changes how it tastes. Not because provenance is a marketing device — because it's true. These are the sourcing principles we're building Quite around from day one.
Be first
to know.
We're not in shops yet. Sign up and we'll let you know when samples are ready and when we launch — with an early access discount set aside for you.