We have set out to make India’s premier gourmet chocolate. A chocolate for sophisticated palates that harnesses and demonstrates the sheer richness of organic Indian produce. We are dedicated to making chocolate that reflects the cycles of the cosmos, unifying man with nature and health with pleasure through a combination of old-world craft and new-found nutritional wisdom.
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The story of Bean-to-Bar
The majority of the chocolate industry can be divided into two segments; those who make chocolate from the all important cacao bean, en masse, making what is known as chocolate couverture. This is sold to the second segment of the industry, where chocolatiers and pastry chefs add their dynamic creativity in the form of pralines, ganache, bon-bons and other creations, before making their way to your lips.
The relatively new, and increasingly popular bean-to-bar (and in some cases tree-to-bar) movement, brings together all the different segments of the chocolate making journey under one set of hands.
Though more complex and painstaking, going bean-to-bar gives the chocolate maker the kind of influence over his chocolate enjoyed by a wine maker or artisan bread baker. Subtle flavours can be enhanced or subdued, terroir (climatic influence on flavour) can be exposed, acidity can be maintained or reduced etc. In an era where chocolate makers are increasingly getting closer to the origin of their beans, cacao is being sourced from lands never considered in the past. This makes for an incredibly exciting voyage of flavour for today’s chocolate lover.
We used to dream of artisan food that was healthy, and healthy food that had finesse. We knew it was possible and we began with our answer to the problem in 2010 making traditional sourdough artisan bread and healthy raw confectionery in London. We often felt, however that there was too great a distance between producer and farmer, and longed to learn the stories of the people who had reared our ingredients.