What is the cocoa percentage of Idukki Dark 67%?

Idukki Dark 67% contains 67% cocoa (also written 67% cacao), classified as dark chocolate.

Where do the cocoa beans in Idukki Dark 67% come from?

The cocoa beans in Idukki Dark 67% are sourced from Idukki, Kerala, India.

What are the ingredients in Idukki Dark 67%?

The ingredients listed for Idukki Dark 67% are: 67% Cocoa (cocoa solids and cocoa butter), 33% Date powder.

Is Idukki Dark 67% vegan?

Idukki Dark 67% contains no dairy ingredients and may be suitable for a vegan diet. Always check the ingredients list for allergens such as soya, hazelnut and traces of milk.

How big is a single Idukki Dark 67% bar?

A single Idukki Dark 67% bar weighs 75 grams.

What does Idukki Dark 67% taste like?

Idukki Dark 67% lists flavour notes of warm cocoa, roasted nib and date sweetness.

Is Idukki Dark 67% dark chocolate or milk chocolate?

Idukki Dark 67% is classified on Chof as dark chocolate.

Does Idukki Dark 67% contain alkalized cocoa?

Idukki Dark 67% is not marked as containing alkalized cocoa on Chof.

Where can I buy Idukki Dark 67%?

Idukki Dark 67% is made by Noirdate. Noirdate sells directly through their website at https://noirdate.in, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Idukki Dark 67% in the Chof app.

Idukki Dark 67%, Noirdate

Idukki Dark 67%

Noirdate, an Indian producer, crafts this 67% dark chocolate using cacao sourced from Idukki, Kerala. By focusing on regional sourcing within India, the maker highlights the specific character of beans grown in the Western Ghats mountain range.

The production process utilizes a melanger to refine the ingredients. This bar features a distinctive composition consisting of 67% cocoa solids and cocoa butter paired with 33% date powder. The resulting texture and flavor profile present notes of warm cocoa, roasted nib, and the natural sweetness derived from dates.

Noirdate emphasizes a minimalist ingredient list, eschewing traditional refined sugars in favor of fruit-based alternatives. This approach allows the profile of the Idukki-grown cacao to remain the focal point of the tasting experience.