Many people confuse hot chocolate powder with pure cocoa powder. Pure cocoa is made from defatted crushed cocoa beans with bitter taste, while instant hot chocolate powder is blended with cocoa powder, sugar, milk powder and non-dairy creamer for rich sweet and mellow flavor.

Three mainstream types dominate the market: regular sweet, low-sugar and sugar-free. Classic sweet formula is widely sold in supermarkets and vending machines; low-sugar versions are favored by coffee shops and bakeries for healthy consumption.

Most cocoa beans are originated from Côte d’Ivoire and Ghana in West Africa, while premium cocoa comes from Ecuador and Peru. Chinese-made hot chocolate powder is popular for household brewing and exported in bulk to Middle East, Africa and Southeast Asia for beverage factory production.

It can be mixed with hot water or milk for hot drinks, or made into iced chocolate, milkshake and baking filling, resulting in steady global market demand.