About Anuttama
We are Farm-to-Bar Artisanal Chocolate makers with the company name Anuttama Products Pvt. Limited, came into existence in Aug-2020 and are headquartered in Bettampady which is 16kms away from Puttur, Dakshina Kannada district, Karnataka.
Our brand name “Anuttama” means “superior” or “the Best of Best”. We use our farm cocoa, we also source from our neighborhood farm "Varanshi Organic Farms" (One of the Oldest Organic Cacao farms in India)" and also source from local farmers to make chocolates.
Our products are unique because they are sweetened with Jaggery, dates, and coconut sugar. and there are no preservatives, artificial colors/flavors, vegetable fats, or emulsifiers.
Our Chocolates are processed naturally without any chemical treatment. Our vision is to provide healthier Dark chocolates, an alternative to all chocolate lovers, using a natural process with natural flavors, and support farmers to grow more cocoa and create employment. We also experiment and bring in a fusion of local flavors through our chocolates, like that of our most loved bar- Bella Tharai, made using coconut milk and jaggery- the flavor of our land.
We are from an agricultural background and grow Cacao for a few decades, but never thought about chocolate, always had in a mind to do something unique that should be related to agriculture. It was during the 2020 pandemic that we got into exploring something new and the journey of Chocolate making started with all the experiments and training.
Bringing You the Best Of Indian Cocoa
The entire process from growing chemical free, organic range cocoa to making one of the finest chocolate bars is done by us adhering to all safety measures, sanitization and hygiene. At Anuttama Products, we make sure to use the best quality cocoa beans from our own sustainable farm and neighboring farms with natural jaggery to offer you the purest of the chocolate bars.
The chocolate making process
Harvesting
The journey of a chocolate starts from harvesting naturally ripened cocoa pods, twice a year. The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out.
Fermentation
Once harvested, the collected pulp is placed in wooden containers for set number of days which allows the beans to develop intense flavours in the chocolates.
Drying
The process of sun drying is crucial to avoid molds and for a longer shelf life of the beans.
Roasting
Roasting at a right temperature for a right time is as important as any other steps in the entire process of making chocolate.
Cracking & Winnowing
The beans are cracked open and the shell is removed in a process called winnowing and what is left with are the cocoa nibs.
Grinding & Conching
The cocoa nibs are ground with stone grinder until they become a paste known as cocoa mass or cocoa liquor.
Tempering
We always devour with eyes first! A shiny, soft chocolate is the result of right tempering.
Moulding
The tempered melted chocolate is then shaped using moulds and finally we have the bars in hand!
Wrapping
As beautiful as it appears!
The handcrafted Farm to Bar chocolates at Anuttama Products are natural, gluten-free, and preservative free. With a limited production, we believe in presenting you quality, taste and flavour filled chocolates.
Meet The Founders
We "Balasubrahmanya P S" and "Swathi Kallegundi" come from an agricultural background and have been growing cacao for several decades. we've always aspired to accomplish something distinct and unique in the agricultural field. Yet, we had never considered chocolate before. But when the pandemic struck in 2020, we are interested in trying something new and soon started exploring. All of these explorations led them to the path of chocolate production.
And it soon resulted in farm-to-bar artisanal chocolates, which manifested into their brand Anuttama Products in August 2020. The company is headquartered in Bettampady, which is 16 kilometres from Puttur in the Dakshina Kannada district of Karnataka.
