Sourcing
Where the goodness comes from.
Milk from a small herd of indigenous Gir and Sahiwal cows on a single farm two hours outside Bengaluru. They eat what cows should eat - green pasture, dry fodder, the occasional jaggery treat. Picked up twice a week in steel cans and cultured the same evening. The chocolate is bean-to-bar from a small maker in Idukki, Kerala, working with smallholder cocoa farms in the Western Ghats. The bar uses jaggery instead of refined sugar, which keeps the flavour rounder and more grounded.
Packaging
Glass jars, paper-and-twine.
Glass jars only - re-usable, returnable, and absurdly satisfying to hand-wash. Every batch ships with a paper-and-twine seal and a return label for sending the empties back. Plastic-free, except for the lid liner (we’re working on it).
Sustainable agriculture
Soil, slowness, and good practice.
We work directly with the dairy on rotational grazing, native-grass restoration, and zero growth-hormone protocols. Manure composts back into pasture; antibiotics are reserved for genuine illness, never prophylactic. Slower and more expensive - and you can taste it in every spoon. On the cocoa side: shade-grown, intercropped, and traceable down to the farm - a deliberate alternative to the monoculture cocoa plantations of West Africa.
The 18-hour way (rooted in Ayurveda)
Patient food, ancient wisdom.
Cocoa isn’t classical Ayurveda - it’s a Mesoamerican plant - but its modern rasayana use is well documented for mood and circulation, what the texts would call hridya qualities. Pairing it with dadhi tames the bitterness and adds gut-friendly fermentation to a usually rich indulgence.
