We are Cacao harvesters , Fermenters
& Chocolate makers
We are Cacao harvesters , Fermenters
& Chocolate makers
Shop OUR COLLECTION
Cacao Products
Cacao Wellness
Farm To Bar
Gifting
For Customization
OUR DIFFERENCE
Not Just Chocolate. A Craft Process.
At Manu & Co, chocolate begins long before it reaches your hands.
It starts on farms in West Godavari, where cacao pods are carefully harvested, fermented, and sun-dried to develop real flavor — not artificial taste.
Our Chocolate making process begins with harvesting ripen cacao pods (Grown in West Godavari region in Southern India , where our chocolate unit is present) and carefully extracting the beans. These beans are then fermented at our fermentation unit and sun-dried carefully, naturally using drying rakes to develop their flavor. Next, the dried beans are roasted, cracked, and winnowed to separate the nibs from the shells. The nibs are then stone-ground traditionally using the stone-melangers to achieve a smooth texture. Then the chocolate goes into the tempering process . After tempering, the chocolate is poured into molds and cooled to create the final bar. Tree-to-bar approach emphasizes quality, traceability, and often sustainability, with a strong connection between Manu & Co and the cacao-growing community.
100% Natural & Original
No Artificial Flavoring
Free
From
Preservves
Free
From
Palm Oil
At Manu & Co ,
We process fresh cacao pods into honest ,natural chocolate.
From pod cracking to drying , roasting and stone-grinding, every step is done in small batches , keeping the flavours pure and earthy
WHY CHOOSE MANU & CO
Because Chocolate Should Be Real.
Most chocolates are industrial.Ours is intention
When you choose Manu & Co, you’re choosing chocolate the way it’s meant to be.
WHY CHOOSE MANU & COBecause Chocolate Should Be Real.
When you choose Manu & Co, you’re choosing chocolate the way it’s meant to be.
Our Chocolate Making Process
Manu & Co
We process fresh cacao pods into honest ,natural chocolate.
From pod cracking to drying , roasting and stone-grinding, every step is done in small batches , keeping the flavours pure and earthy
Manu & Co
We process fresh cacao pods into honest ,natural chocolate.
From pod cracking to drying , roasting and stone-grinding, every step is done in small batches , keeping the flavours pure and earthy
Our Chocolate making process begins with harvesting ripen cacao pods (Grown in West Godavari region in Southern India , where our chocolate unit is present) and carefully extracting the beans. These beans are then fermented at our fermentation unit and sun-dried carefully, naturally using drying rakes to develop their flavor. Next, the dried beans are roasted, cracked, and winnowed to separate the nibs from the shells. The nibs are then stone-ground traditionally using the stone-melangers to achieve a smooth texture. Then the chocolate goes into the tempering process . After tempering, the chocolate is poured into molds and cooled to create the final bar. Tree-to-bar approach emphasizes quality, traceability, and often sustainability, with a strong connection between Manu & Co and the cacao-growing community.
Farm To Bar Process
Harvest → Ferment → Dry → Roast → Grind
Harvesting Of Cacao Pod
We along with help of farmers harvest ripe cacao pods by hand using machetes.
The pods are split open to extract the cacao beans, which are surrounded by a sweet, white pulp.
Fermentation Of Cacao Beans
Where Real Chocolate Flavor Begins
The beans and pulp are placed in wooden boxes or banana leaves to ferment for 3-7 days.Fermentation is crucial it removes bitterness, develops flavor precursors, and darkens the beans.
Fermentation is crucial it removes bitterness, develops flavor precursors, and darkens the beans.
Fermented beans goes for Drying
Beans are spread out under the sun on raised beds or mats to dry for 5-14 days.
Drying reduces moisture to about 6-7%, preventing mold growth.
Once dried, beans are packed into burlap sacks for transport to chocolate makers.
The dried cacao beans
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"Each and every bar is crafted meticulously to bring in the finest flavour"
