Premium chocolate begins with premium cacao. We partner with ethically sourced cacao farms where skilled growers nurture cacao trees in regions known for rich, flavour-dense beans. Here, the perfect blend of soil, climate, and traditional farming techniques produces cacao that meets the high standards of Kalories craft chocolate.

Only fully ripened cacao pods are hand-harvested at peak season, ensuring the highest concentration of antioxidants, polyphenols, and natural aroma compounds. This careful harvesting marks the foundation of all Kalories chocolates — from our dark chocolate to our functional and performance blends.

Each pod is split open to reveal cacao beans encased in sweet pulp. This step marks the beginning of a transformation that will ultimately define the flavour, texture, and aroma of bean-to-bar chocolate.

Fermentation is the heart of chocolate flavour development. Over 5–7 days, natural yeast and bacteria trigger a biochemical reaction that develops acidity, creates aroma precursors, and deepens the chocolate colour.

This is where cacao begins to transform into the complex, flavourful base of Kalories dark chocolate.

After fermentation, beans are sun-dried slowly to lock in natural flavour molecules and prevent mold. This traditional method keeps the cacao chemical-free and preserves its antioxidant profile.

Dried beans are packed in breathable jute sacks and transported under controlled conditions. This ensures the cacao retains maximum freshness, aroma complexity, and nutritional value before it reaches our chocolate studio.

Every batch is individually sorted to remove defective beans. Only the finest cacao makes it into our bean-to-bar craft chocolate — ensuring superior taste, consistency, and purity across all our product lines.

Roasting is where the chocolate aroma truly emerges. We use precision-controlled roasting curves to bring out notes ranging from fruity and floral to bold and nutty, depending on the cacao profile.

This step also enhances compounds associated with mood elevation and natural energy.

The roasted beans are cracked open and separated from their shells to produce pure cacao nibs — the essential core of real chocolate.

The nibs are finely ground into a smooth, rich cocoa mass, releasing natural cocoa butter that contributes to dark chocolate’s silky texture and mouthfeel.

To achieve the signature Kalories texture, the chocolate mixture is refined into micron-level particles. This creates a luxurious, melt-in-your-mouth smoothness that defines premium bean-to-bar chocolate.

Conching involves hours of controlled mixing that enhances flavour balance, softens acidity, and coats each particle with cocoa butter. This step shapes the aroma, texture, and sensory profile of Kalories dark chocolate.

Tempering stabilizes cocoa butter crystals, giving chocolate its glossy shine, crisp snap, and long-lasting stability. Proper tempering ensures every Kalories bar looks flawless and melts perfectly.

Each bar is cooled precisely to maintain structure and prevent blooming. This preserves both the appearance and flavour integrity of our craft chocolate.