We are one of the first chocolate makers in the world to use organically certified Indian cacao beans exclusively, and one of the first bean-to-bar chocolate makers in India. This means our journey begins from the bean and ends at the chocolate bar ready for you to enjoy. It gives us far greater control quality and the ability to develop complex flavours in our chocolate, harnessing the best of the cacao bean and the highlighting it’s unique terrior or environmental characteristics. We are artisan chocolate makers which means finely-crafted in small batches with an emphasis on skill and quality.
The unique soil and atmospheric conditions in South India give our beans and chocolate their unique fruity and zesty flavour, and the Palmyra sugar we use adds subtle notes of fruit, licorice and a long finish.
Our chocolate has been hand-crafted at low temperatures to preserve all the nutritional wealth naturally found in cacao i.e. Iron, Magnesium, Anti-Oxidants, the bliss Chemical Anandamide and promotes Serotonin production in the body, all of which is usually damaged during roasting in traditional chocolate.
All our chocolate is crafted in small batches in Mysore, a city that’s won our hearts with its old world charm and majesty.
Scroll over the hot spots in the opposite image to understand what’s on the label.
Contains 72% organically certified South Indian cacao beans, 28% South Indian Palmyra Sugar. No extra cacao butter, vegetable fat, lecithin or stabilizers.
Single Origin: All our cacao is single origin, heralding from the Dakshina Kannada district of Karnataka.
Raw, Cold Processed or Un-Cooked: Processed at low temperatures to preserve the enzymes and numerous health benefits naturally found in cacao.
Artisan: Artistinally made using traditional hand-crafted techniques, made in small batches.
Chittara: The folk art style of the Malnad region of Karnataka, close to where our beans are grown.