Dates are pitted, blended to a glossy paste, and warmed gently.
Cocoa mass and cocoa butter are melted slowly over a clean water bath.
Date paste is whisked into the chocolate until the mixture is smooth and stable.
Tempered carefully, then poured into moulds and tapped to release any air.
Set on cool marble; demoulded once snap-firm and packed in food-safe wrappers.
Chapter II
Provenance
Cocoa mass (single origin where possible)
Cocoa butter
Soft Medjool dates, blended into a smooth paste
A pinch of sea salt
Chapter III
Why it tastes familiar
Sweetened only with dates — no refined sugar, no jaggery, no honey
Dates bring potassium, magnesium, and natural fibre
Cocoa butter is a stable plant fat with a clean melting point
A piece of chocolate that an adult can eat without negotiating with themselves
Care & Pairing
How to keep it
Storage
Keep airtight, away from direct sun and heat.
Shelf Life
Best enjoyed fresh; check the pack note on arrival.
Pairing
Serve with coffee, masala chai, or a quiet glass of milk.
Chocolate is tempered in dedicated bowls; we never re-use date paste between days. The product is dairy-free and refined-sugar-free — please flag tree-nut allergies when ordering.