India | Chai Milk Chocolate | Terroir Chocolate Bar | Onyx Coffee Lab
- Description
Leaning into some of our other cafe favorites this Chai milk chocolate is a tasty compliment to some of the others in our offerings. We start with premium cacao from south central India near Coimbatore that has an incredible bright fruit flavor with caramel undertones. Next we add sugar, milk, and a combination of Chai blends from our friends at Savoy Tea Co. to achieve the classic chai profile you'd expect from this chocolate. Lastly, to give it a bit more dimension, a light sprinkle of crushed pink peppercorns is added to give a light citrusy & piney aroma and flavor.
- Origin: India
- Process: 100% Sun Dried
- Chocolate Tasting Notes: Guava, Nutmeg, Caramelized Banana
NOTE ON SUMMER SHIPPING
During hot weather months (May-September), we limit our shipping days to Mondays-Tuesdays to prevent products being held in a shipping facility over the weekend. If your order is placed after 8am on Tuesday morning, your order will be held until the following Monday. If you have other items in your order, they will be held until that time frame as well so that they'll ship together for efficiency. Thank you for your understanding!
We guarantee the products will arrive in good condition at your location, but we cannot guarantee chocolate if it remains at your doorstep in poor (Hot) weather conditions. Please track your packages to receive immediately upon delivery. If possible, choose to ship to a commercial address where it is more likely to be delivered into an air-conditioned space.
ANAMALAI FARM
The Anamalai Farm is a cocoa, coconut, and nutmeg farm located near the town of Pollachi, in a region famous throughout India for its high quality coconuts. The entire area, located at the southernmost foothills of India’s Western Ghats, is covered in coconut plantations. Harish Manoj and Karthi Palaniswamy, who own and operate Anamalai, have intercropped their own coconut palms with cocoa and nutmeg trees to diversify and keep the land healthy. They manage their water use with drip irrigation and keep a small herd of cows for weeding and manure compost. The cocoa is fermented in 5 tiers of wood boxes and sun dried on raised beds. While the majority of the harvest is processed for export, a small portion goes to Harish and Karthi’s local line of bean to bar chocolates, which they are producing to keep up with India’s growing demand for craft chocolate.
