Thottam
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Dark, milk, bars with something folded in, and the pantry. Choose one to see only those on the counter.
Each bar is made in batches of a few hundred, tempered by hand and wrapped in gold foil and handmade paper. The square on each one shows its cacao.
Tasting of
72%cacao
DarkSingle origin · Idukki · 50 g
Notes Red fruit, Jaggery, Roasted nut
Our house dark. Beans from the high farms around Kattappana, fermented six days and roasted gently, so the red fruit comes first and the jaggery stays.
85%cacao
DarkSingle origin · Wayanad · 50 g
Notes Black tea, Dark cherry, Pepper
Darker and drier, from a farm that grows its cacao under pepper vines. A long roast, a long finish and a bitterness that is meant.
100%cacao
DarkSingle origin · Anamalai · 50 g
Notes Earth, Coffee, Cedar
Nothing but cacao. For baking, for grating over coffee, or for one square at a time if you take it straight.
55%cacao
MilkCoconut milk · dairy free · 50 g
Notes Coconut, Caramel, Malt
Dried coconut milk from Kozhikode in place of dairy. Soft and round, with a toasted coconut finish.
48%cacao
MilkBuffalo milk · 50 g
Notes Caramel, Honey, Malt
Rich milk from a dairy near Thrissur, ground in with the cacao for three days. The bar whose last square gets argued over.
60%cacao
MilkPalm jaggery · 50 g
Notes Jaggery, Toffee, Smoke
Sweetened only with palm jaggery, which brings a smoky toffee you never get from cane sugar.
70%cacao
InclusionsDark with mint leaf · 50 g
Notes Mint, Citrus, Red fruit
Our dark base with dried mint from a garden above Munnar, crushed fine so it lifts the chocolate rather than shouting over it.
64%cacao
InclusionsCardamom, pistachio · 50 g
Notes Spice, Floral, Roasted nut
Green cardamom from Vandanmedu ground into the chocolate, and roasted pistachios pressed into the back of the bar.
75%cacao
InclusionsKanthari chilli, flaky salt · 50 g
Notes Spice, Smoke, Salt
A little bird's-eye kanthari chilli and a scatter of salt. The heat arrives just after the chocolate has gone.
70%cacao
PantryShaved 70% · 250 g · ten cups
Notes Malt, Spice, Caramel
Our 70% shaved into flakes with a pinch of cinnamon. Whisk it into hot milk — no cocoa powder, no thickeners.
100%cacao
PantryWhole roasted beans · 200 g
Notes Roasted nut, Coffee, Earth
Idukki beans, roasted and left whole. Crack and peel one with your coffee, or crush them into nibs for granola.
48–100%cacao
PantrySix 20 g bars · 48–100%
Notes Red fruit, Caramel, Earth, Malt
One small bar of every origin and milk, in order from the lightest to the darkest, with a card to taste them by.
Nothing here right now — try another taste.
The inner ring is our bars, the outer ring is what they taste of. Choose a bar to light up its notes, or a note to find every bar that carries it.
Idukki 72%
Red fruit, Jaggery, Roasted nut
Nothing is bought in as cocoa mass or powder. Every bar starts as a pod on a farm we have walked.
Beans and their white pulp rest under banana leaves in wooden boxes for six days, turned every second morning.
Spread on raised beds in the sun for about a week, until they rattle and smell of fruit and vinegar.
In small batches in a drum roaster, each origin to its own curve — lower for fruit, longer for depth.
Cracked, winnowed and stone-ground with sugar for three days, until it is smoother than the tongue can tell.
Cooled and warmed again on marble, so it sets with a gloss and breaks with a clean snap.
The workshop shop is open from Tuesday to Sunday, with a tasting at the long table on Saturday afternoons. Write to us about wedding favours, gift boxes for a team, or a bar we no longer make.
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