Why does your chocolate melt when touched by human hands?
We use natural cocoa butter which is the natural fat of the cocoa bean. It melts at just below our body temperature, around 93°F (33-34°C). If you hold good quality chocolate in your hand, it ought to melt. This melting property of cocoa butter gives the chocolate its distinctive mouth-feel whereas most commercially available bars and chocolates use Cocoa Butter Substitute that is made of refined, bleached and hydrogenated palm kernel oil which melts at around 100.3°F (38-40°C)
Why does a white layer form on top of your chocolate bar?
The white layer/bloom in the chocolate is a sign that it has not been stored at an ideal place. The most obvious type of bloom, fat bloom, looks like grey-white blotches and streaks on the chocolate and occurs when the chocolate is exposed to heat during storage. Sugar bloom, which leaves the chocolate feeling rough, occurs when the chocolate is stored in damp conditions. However, this does not alter the nutrition and is safe for consumption.
Why are your bars oily?
We use natural nut butters which is free from emulsifying additives like lecithin. So the natural butter present in the bar will form an oily layer at the top.
Where do you source your ingredients from?
We source all our agricultural raw materials either through selected trade channels or directly from farmers. We use a wide variety of different suppliers who have to comply with our quality standards. The suppliers we work with are regularly audited and the raw materials are tested on a frequent basis to ensure they continue to meet these criteria.
What quality control points do you follow at your manufacturing unit?
Our manufacturing unit does have sophisticated quality control methods to ensure that every ingredient maintains its quality and safety through all processing stages and that the finished products are packaged and stored safely. We have
Frequent internal audits to ensure that our channel partner facilities abide by quality regulations on hygiene & Quality of raw materials.
Good Manufacturing Practice (GMP) help to achieve GMP compliance and secure safety in our manufacturing processing unit.
Hazard Analysis and Critical Control Point (HACCP) & Food Safety Management System (FSMS) audits provide with a full picture of the quality of the products from each stage of the manufacturing process.
FSSAI supervision also ensures that our manufacturing unit is protecting and promoting public health through food safety.
Do you use any artificial sweeteners in your product?
We do not use any artificial sweeteners in our product. All our products are sweetened using raw bee honey or unprocessed cane sugar.
Are your products batch made?
Yes, all our products are batch made like in olden days, where the products are freshly made at specific time intervals. This helps to maintain quality and makes sure we produce a great product every single time.
Why do your granolas clump together?
Our granolas are made of Natural honey instead of sugar syrup. Natural honey has a sticky nature, so the granolas clamp together. If we use sugar syrup, the syrup in the granola after baking will convert to crystal form and therefore be non-sticky.
You just need to give the granola package a shake to unclump it.
I'm a slippery one to pin down ... I have a natural oiliness because I'm full of natural nut butters instead of emulsifying agents.
Give me your love and you'll make me melt ... The only cocoa butter in me is all natural, which means I can melt at body temperature. Handle me with care!
Be kind to me, I'm soft inside ... I don't have any bad binding agents like gelatine or guar gum, so i'm pure goodness for you to love!
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