Our Story

Prafull's Tells A Tale.

This isn't a chocolate company that bought a farm. It's a farm that learned to make chocolate.

1985 · The First Tree

A grandfather, a hillside, and a strange brown pod.

In 1985, Dr. Devangi Prafulla Chandra planted the first cocoa tree in Shivamogga. He had read that the soil could take it. Most of his neighbours disagreed.

Four decades later, the tree he planted still stands. And around it, an entire grove — tended by the same families, generation after generation.

— For my grandfather.

What we believe

Three rules. No exceptions.

✦

Pay the farmer first.

We pay above market for every kilogram of cacao. Always. Before we think about anything else.

◐

Two ingredients, mostly.

Cacao and cane sugar. Sometimes milk, sometimes salt. Never emulsifiers, never shortcuts.

∞

Small batches, forever.

We refine our chocolate for 72 hours. We will not scale at the cost of taste. Some bars sell out. That's fine.

Bean to bar

How a pod becomes a bar.

Harvest. Ripe pods are cut by hand from August to February.

Ferment. Five to seven days in wooden boxes. This is where flavour is born.

Dry. Slow sun-drying for two weeks.

Roast & conch. Stone-ground for 72 hours in our Shivamogga workshop.

Temper. Hand-moulded, hand-wrapped, hand-signed.

Taste the result

A Prafull's chocolatier moulding a bar by hand

By hand, always

Moulded, set, and signed by us.

Every bar leaves our hands the slow way — poured, tempered, and finished one tray at a time. Forty years on, that hasn't changed.

— Prafull's Tells A Tale