Eleven weeks, from pod to wrapper

Nothing here is complicated. It is simply slow, and every stage happens under one roof in Thimphu.

Ask us anything — we like these questions.

Sourcing

Beans are bought directly from small cooperatives in Samdrup Jongkhar and across the Indian border in Assam, at a price we publish every harvest.

Roasting

Small twelve-kilo batches, roasted low and slow so the fruit in each lot survives the heat instead of flattening into bitterness.

Grinding

Seventy-two hours in granite melangers. No lecithin, no vanilla, nothing to hide behind — only cacao, cane sugar and cacao butter.

Resting

Each batch rests three weeks in the dry mountain air before it is tempered, moulded and wrapped by hand in Thimphu.

Questions

The things people ask at the counter

Why does a bar need to rest for three weeks?

Freshly ground chocolate carries volatile acids from fermentation. Resting lets them settle and the flavours marry; the waxy sharpness softens while the cacao keeps its character.

Is the cacao grown in Bhutan?

Most of our cacao is sourced from neighbouring growing regions in Assam and from partner cooperatives near Bhutan’s southern border.

Do you use vanilla or lecithin?

No. Our bars are built from cacao, cane sugar and cacao butter. We prefer the flavour of the bean to stay visible.

Can I visit the workshop?

Yes. Visitors are welcome during opening hours. You can watch part of the process from the counter and ask the team questions.

Those echoes, not answers, bring shoppers you like.