Just as there are a wide variety of styles of coffee varying in cultures, such as those that like their coffee extremely rich, or frown on instant coffee, there is the same for hot chocolate.
I think it is safe to say that us Americans have experienced packets instant hot chocolate as a childhood treat during winter months. Colombia however, takes hot chocolate seriously. Hot chocolate isn’t reserved as a childhood treat for the cold months, but are a part of life (everything delicious should be!). Colombian Hot Chocolate (the brand I’m using is Corona) are sticks made of pure dark chocolate and course sugar, which is placed in a hot water (or milk if you so desire). Being dark chocolate, the beverage is quite bitter and not that sweet, something that requires a more sophisticated palate, like those that drinks their coffee minimally sweet. You can up the ante and make a mocha too, simply dissolving the stick in a cup of hot coffee. Despite the hot chocolate resembling a chocolate bar, it’s not edible in that form, as it is too course and hard.