How to taste chocolate
Look, snap, smell, melt: the four steps to notice what is really in a bar.
From pod to bar in eight steps
Harvest, ferment, dry, roast, crack, grind, temper and wrap: how a bar is made.
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Notes from Thoppu Cacao
Guides, care tips and stories from behind the counter.
Why Indian cacao is worth knowing
Kerala, Karnataka and Andhra grow cacao. Here is what makes it different.
That white film on your chocolate: bloom explained
Grey streaks or a dusty coat do not mean a bar has gone bad. Here is what causes bloom and how to avoid it.
How to choose a dark chocolate percentage
What 55%, 72% and 85% really tell you, and why two bars with the same number can taste very different.
Six days of fermentation: a visit to our Idukki farm
Banana leaves, wooden boxes and a farmer who turns the beans by hand. The step that decides flavour.
Chocolate gifts for Deepavali and Christmas
Ordering dates, gift boxes and shipping in the busiest two months of our year in Puducherry.
A chocolate lover’s walk through White Town
The Promenade at dawn, French bakery lanes and our workshop at the end: a slow morning in Puducherry.
Why a 60 g bar costs ₹320
Fair prices to farmers, a small batch, stone grinding and hand wrapping: the cost of a bar, step by step.
Making drinking chocolate at home
Milk, shavings and a whisk: the proportions and temperatures for a thick cup, and a cold version for summer.
New batches, before anyone else.
Hear about new origins and seasonal bonbons on our list. Twice a month.