Artisan chocolates · Mysuru
Chocolate made where the cacao grows.
We buy beans from one Indian farm and make every bar by hand in our kitchen in Mysuru. Jaggery, never refined sugar.
The bars
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Sold out100% Plain Cocoa
Regular price Rs. 260.00 INRRegular price -
Sold out100% Jackfruit
Regular price Rs. 260.00 INRRegular price -
Sold outPapaya Elaichi Dark Milk
Regular price Rs. 260.00 INRRegular price -
Sold outChempotty Dark Milk
Regular price Rs. 260.00 INRRegular price -
Sold outMocha 72% Dark
Regular price Rs. 260.00 INRRegular price -
Sold outSpiced Orange 72% Dark
Regular price Rs. 260.00 INRRegular price
Why we started
India grows the cacao. It used to leave.
Indian beans get shipped out, turned into chocolate somewhere else, and sold back to us as Belgian. Most people here have never tasted what an Indian bean actually does.
So we buy from a farm we can name, make the chocolate in Mysuru, and sell it to India. Sweetened with jaggery, the way chocolate first tasted here.
How it is made
Every bar goes through all of it
By hand, in our own kitchen, from a raw bean to a wrapped bar.
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1
Sort
The broken beans and the dried pulp come out by hand.
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2
Roast
The roast decides whether a bar tastes bright or deep.
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3
Winnow
The husk comes off. What is left is the nib.
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4
Grind
Nibs and jaggery go on a stone grinder until they turn liquid.
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5
Temper
Tempering is what gives a bar its gloss and its snap.
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6
Snap
A bar tempered right breaks with a clean crack.
