Vivacious interplay of mild dark chocolate and hand-sieved freshwater salt crystals from Aghanashini river beds. These mineral rich salts beds are three century old tradition. Ideal blend of sweet and savoury.
We work directly with farmers to grow and improve the quality of cacao. Our beans are sourced directly from Coastal Andhra estates- practicing natural farming- and crafted into chocolate bars at our kitchen in Delhi.
Natural, Vegan and Gluten Free
We like to keep it simple and pure. The main ingredients in our chocolates are cacao beans, raw sugar, and cacao butter. We don’t use any emulsifiers, flavors or additives.
Indian Cacao
Our cacao grows in the Eastern Ghats of India near the Godavari river basin - mainly from three regions Eluru, Pollachi and Puttur. Every bean in a bar comes from a single-origin, thus ensuring the unique flavor profile of that region stays intact.
Artisanal
We hand-sort the beans, roast them, winnow, refine, conche, and temper all our chocolate in the micro factory. Then carefully handcraft it in individual batches, using only the finest ingredients.
Bean to Bar
Darkins is a premium Bean-to-Bar dark chocolate maker on a journey to create Indian-origin artisan chocolates with a focus to promote healthy food.
We deal directly with cocoa farmer helping on how the beans are to be treated from the moment they’re harvested and ensuring the best possible quality and price for cocoa farmers in Andhra Pradesh.
The care, skill and attention to detail of everyone involved in making the chocolate is what makes it special. It doesn’t just taste good, it does good.
Founder's Note
We started Darkins to celebrate Indian cacao- its terroir, acidity and undertones. To create a brand of Indian chocolates that excels in combining the finest Indian cacao and flavors. To decouple fine from foreign. We at Darkins strive for chocolate that not just tastes good but does good. We hope that you appreciate the artisanship and love that goes into creating your Darkins bars.
Here's to Dark Indian Chocolates
Regards, Richa & Prajnay
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FAQ
Bean to bar is the term used to describe chocolate that is made straight from the cocoa bean. The majority of chocolatiers buy a bulk source of chocolate and melt it down to craft their chocolates. We roast, winnow, refine, conche and temper all of our chocolate in our micro factory.
HOW LONG DOES THE CHOCOLATE-MAKING PROCESS TAKE?
From whole beans to finished chocolate, it’s about a four-day process. If you count the molding and packaging, it is a week to 10 days.
We delved into the world of chocolates and realized, Indian Cacao beans needs to be explored as a Single Origin chocolate. We endeavour to bring Indian cacao to world class level chocolates.
Our dark chocolate is made from three ingredients: cocoa beans , cacao butter and certified organic sugar. Our chocolate is unofficially organic. We go to great lengths to make sure the farmers do not use chemicals and pesticides. We also make sure that our beans are shade grown and that the cocoa trees are intercropped with other trees and crops. Our cocoa beans are not certified, however, in part for the same reason we aren’t Fair Trade certified—the certification process for the beans is very expensive and our farmers can’t afford it. Though we are not certified organic, our beans can be traced completely back to their origin.
These premium chocolates do not contain preservatives and are best enjoyed within 12 months of delivery. For best results, store chocolates in a place that is dry, 16ºC and free of any other odors.
Everything we make is gluten-free ,our signature dark chocolates contains only three ingredients: cocoa beans, organic sugar and cacao butter. We don’t use lecithin, vanilla, or any other additives.
No. Chocolate is best stored at cool room temperatures (15-18°C), well wrapped to keep moisture out, and away from highly scented foods or products that might be absorbed by the chocolate. Refrigeration will change the appearance of the chocolate, specifically, the condensation that forms when it is taken from the refrigerator will cause sugar bloom on the chocolate’s surface.
