50% · Andhra Pradesh & Kerala blend
50% Dark Couverture
A workable, rounded couverture with generous flow. Rounded cacao warmth pairs cleanly with dairy, coffee and warm spice.
Best For
Ganaches, entremets, glazes, ice cream bases
For Chefs & Cafés
Chocolate developed with chefs in mind.
A couverture range built around workability, snap and clarity of origin — precision-tempered Indian cacao for pastry, plated desserts, bonbons and moulding.
No artificial flavouring
No unnecessary additives
100% vegan
Made with clean ingredients
Professional Range
Three couvertures. Built to work.
60% · West Godavari, Andhra Pradesh
60% Dark Couverture
The pastry chef's default. Balanced structure, precise snap and a clean melt curve for moulding and enrobing at scale.
Best For
Bonbons, moulding, enrobing, plated desserts
70% · Idukki, Kerala
70% Dark Couverture
Deep, single-origin character with the workability of a proper couverture. Built for chefs who want the origin to speak.
Best For
Bean-to-bar drops, tarts, plated desserts, sorbets
Professional Formats
500g. 1kg. Custom.
Consistent lots, sealed for pastry kitchens and cafés. We work with you on cadence, packaging and origin — from a single kilo to a monthly programme.
For Cafés
More than an ingredient.
We collaborate with cafés on limited seasonal bars, mocha programmes and retail-shelf editions — a chance to put a true origin story in your customers' hands.