Indulge in our premium milk chocolate enriched with whole Pistachios, carefully crafted using natural ingredients. This exquisite combination offers a rich, smooth texture paired with the satisfying crunch of Pistachios, delivering a balanced flavor that enhances your mood with every bite. Perfect for those seeking a refined chocolate experience that blends quality and taste expertly.
Discover how Kerala became the ideal place for authentic cocoa farming and sustainable chocolate making
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Origins & Heritage
Cacao arrived in Kerala over a century ago and flourished in its tropical climate and rich, fertile soil. The legacy continues through generations of skilled farmers.
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Perfect Climate
Kerala's monsoon rains, green canopy, and shade-grown farms naturally protect and nourish cacao trees, creating ideal growing conditions.
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Sustainable Farming
Farmers use eco-friendly, community-led cultivation methods that support biodiversity and maintain green coverage for future generations.
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Pure & Palm Oil-Free
Real couverture chocolate is made with pure cocoa butter, not palm oil â preserving true flavor and supporting heart health.
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Community & Care
Fair-trade practices empower local farmers and sustain Kerala's rural economy, creating lasting positive impact.
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Taste & Nature
Kerala's unique flavor profile â rich, earthy, and pure â is born from perfect harmony with nature.
Did You Know?
Kerala's cacao farms grow under coconut and banana trees â creating natural shade and saving water!
Bean to Bar Chocolate Making Process
From cacao bean to finest authentic chocolate
1
Bean Sourcing
Premium cacao beans are carefully selected from sustainable farms, ensuring the highest quality and ethical sourcing practices.
2
Roasting
Beans are roasted at precise temperatures to develop complex flavors and aromas unique to each origin.
3
Winnowing
Roasted beans are cracked and winnowed to separate the cacao nibs from the husks, leaving pure cacao essence.
4
Grinding
Cacao nibs are ground into a smooth paste called chocolate liquor, releasing natural cocoa butter and intense flavors.
5
Conching
The chocolate is refined through continuous mixing and aeration, developing smooth texture and balanced flavors.
6
Tempering & Molding
Chocolate is tempered for perfect crystallization and molded into bars, creating the final authentic chocolate product.
Chocolate Making Facts
72h
Conching time
400+
Flavor compounds
20Ξm
Particle size
31°C
Melting point
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