Chapter I
The Recipe
- 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.