Bean to bar · Ahmedabad, Gujarat

Chocolate with
nothing to hide.
Zero refined sugar.

In every pack
Real cacao Cocoa butter A2 milk Healthy Ingredients
Never
Palm oil Preservatives Artificial flavour Compound Refined Sugar
In bars · bytes · ladoos · couverture
Shop chocolates For Chocolatiers
0 g
Refined sugar
36 h
Conched
18 µ
Particle size
2 states
Kerala · Andhra
Why MEKOROCHI

Five things most chocolate leaves out.

Every claim here is paired with the ingredient or the number that earns it.

Clean label · verified per batch
01

Zero refined sugar

Dates and coconut sugar carry every product. No white sugar, no maltitol, no stevia.

Checked per batch
02

Cocoa butter, never palm

The only fat in the pack is the fat that came out of the bean.

No palm oil
03

A2 milk solids

Desi cow milk powder from one dairy. Nothing vegetable stands in for milk.

Single dairy
04

Bean to bar in one room

Roast, winnow, grind, conche, temper, mould, pack — every step after the farm is ours in Ahmedabad.

8 steps in-house
05

No preservatives or flavour

No vanillin, no lecithin, no essence. Shelf life comes from low moisture, not additives.

4–6 ingredients
Eat now

Chocolates for every day.

Snap them, share them, keep them in the bag. Sweetened with dates and coconut sugar only.

Coconut Ladoos
0g
Chocolate

Coconut Ladoos

Fresh coconut and date, jacketed in 100% cacao. Six to a box.

Rs. 450.00 Rs. 550.00
Date Bytes
Best seller
0g
Chocolate

Date Bytes

Bite-sized, rolled in cacao. Nothing sweetens them but the date.

Rs. 420.00 Rs. 520.00
Dry Fruit Slabs
Gifting
0g
Chocolate

Dry Fruit Slabs

A thick slab, loaded edge to edge. The one people gift twice.

Rs. 490.00 Rs. 590.00
Sibling Chocolate
0g
Chocolate

Sibling Chocolate

Two percentages in one slab — the dark for you, the milk for them.

Rs. 380.00 Rs. 480.00
Couverture & compounds

Pick your percentage.

Four real-cacao couvertures, all cocoa butter, all temperable. Pick a strength to read its numbers.

Couverture · unsweetened · batch 24

100% Cacao Couverture

Nothing but cacao and cocoa butter. Built for ganache, glazes and anything you want to sweeten yourself.

Cacao
100%
Sweetener
None
Particle size
18 micron
₹ 720 · 500 g
1
Couverture · dark milk · batch 24

80% Dark Milk Couverture

Dark milk built for work: fluid enough to enrobe, stable through a long run, clean on the finish.

Cacao
80%
Milk
12% A2 solids
Sweetener
Dates, coconut sugar
₹ 690 · 500 g
1
Couverture · dark milk · batch 24

60% Dark Milk Couverture

The everyday enrobing chocolate. Rounder, milkier, still unmistakably cacao-forward.

Cacao
60%
Milk
18% A2 solids
Sweetener
Dates, coconut sugar
₹ 640 · 500 g
1
Couverture · dark milk · batch 24

40% Dark Milk Couverture

Our mildest. Made for children, mousses and anyone starting out on real chocolate.

Cacao
40%
Milk
24% A2 solids
Sweetener
Dates, coconut sugar
₹ 610 · 500 g
1
Bean to bar

Everything happens in one room.

Eight steps in Ahmedabad, none outsourced. Pick one to read the numbers behind it.

01 · Sourcing

We buy fermented, sun-dried beans at the farm gate from 19 growers in Kerala and Andhra Pradesh, above the mandi reference so the lot arrives clean.

19 farms ₹ 62/kg 2 states

02 · Roasting

A small drum in Ahmedabad, profiled per lot. We roast for clarity, not to cover anything up.

22 min 128°C

03 · Winnowing

Cracked and fanned until shell is under 1%. Clean nib is the difference between bitter and bright.

< 1% shell Hand sorted

04 · Grinding

Stone melangeur, forty hours, down to 18 micron — fine enough that the tongue reads cream, not grit.

40 hours 18 micron

05 · Conching

Thirty-six hours of movement and air. Volatile acidity leaves, cacao comes forward, dates round the edge.

36 hours No lecithin

06 · Tempering

Seeded and tabled by hand for a clean snap and a surface that stays bloom-free.

29–32°C Hand tabled

07 · Molding

Poured into polycarbonate moulds, vibrated to clear the air, set at 14°C so every bar releases glossy and square.

14°C set Hand poured

08 · Packing

Nitrogen-flushed, batch and lot printed on every pack, boxed and dispatched from Ahmedabad.

Batch printed Ahmedabad
Our story

Made in India, from Indian cacao.

India grows cacao and ships most of it out as a commodity. We started MEKOROCHI in Ahmedabad to keep it here — buy Indian beans, make the chocolate ourselves, and leave refined sugar out of the recipe entirely.

One room. Eight steps. No compound, no palm fat, no borrowed base. What comes out is a bar we hand our own families, and a couverture kitchens can hold a temper with.

Beans from Kerala Beans from Andhra Pradesh Made in Ahmedabad
Testimonials

What people say after the second bar.

Verified orders · 2025–26
“
My son asks for the 40% instead of the shop chocolate. That is the whole review.
Priya Nair Home kitchen · Ahmedabad 40% Dark Milk · Date Bytes
“
It holds temper through a long enrobing run, and the finish is clean — no vanillin ghost.
Rohan Mehta Pastry chef · Mumbai 80% Couverture · 5 kg
“
I stopped buying sugar-free bars. The dates do it better and the snap is real.
Aditi Shah Marathon runner · Surat Dry Fruit Slabs
“
The batch code told me which farm my bar came from. No brand had ever shown me that.
Karthik Reddy Home baker · Hyderabad 100% Cacao Couverture
“
We sent forty boxes for Diwali. Six clients asked where to buy more.
Meera Joshi Studio owner · Ahmedabad Coconut Ladoos · gifting
“
The only unsweetened couverture I can buy in India without palm fat hiding in it.
Sana Qureshi Café owner · Vadodara 100% Cacao · 2 kg
Trust

Nothing here asks you to take our word.

Payments, packing and provenance — each one written down before you order, not after.

UPI Cards Netbanking Encrypted checkout
01
Secure payments UPI, cards and netbanking through an encrypted gateway. We never see your card.
02
Summer-safe packing Insulated box with gel packs above 30°C, and we hold dispatch rather than risk a melt.
Questions before you order? Write to hello@mekorochi.com — we reply the same working day. Start with a bar
Questions

Asked before the first order.

If yours isn't here, write to hello@mekorochi.com. We answer with numbers.

Yes. Dates and organic coconut sugar are the only sweeteners across chocolates and couverture. The 100% has none at all.

Cocoa butter from the same beans, A2 milk solids where the product calls for milk, dates, coconut sugar, and in some SKUs coconut or dry fruit. No palm oil, no lecithin, no vanillin, no preservatives.

Insulated box, gel packs, and dispatch held back when your city is above 32°C. We write to you before it leaves Ahmedabad.

Yes. Melt to 45°C, seed with 20% solid callets, work down to 31°C for the 80% and 100%, 30°C for the 60%, 29–30°C for the 40%. The curve is printed on the pack.

From 5 kg upward. You get the batch sheet, fluidity data and a fixed weekly dispatch slot. Write to kitchen@mekorochi.com.

Idukki and Wayanad in Kerala, and West Godavari in Andhra Pradesh. Nineteen farms in the 2025 harvest.

Batch notes

One mail per batch. The record, not an offer.

Farm, roast profile, moisture, conching hours — sent the day a batch is packed.