Miku Coco is a small-batch chocolate house — an Indian chef working with European cacao, in a workshop the size of a kitchen.
Our founder grew up in an Indian household where the kitchen never quite stopped — pepper roasted in the morning, cardamom crushed in the evening, jaggery melting on the back burner. He trained in pastry kitchens across three continents before settling in Europe to do one thing well: chocolate, made the way a chef thinks about food.
The result is a house style that is restrained. We use Indian flavour intuition — pepper, saffron, jaggery, cardamom — the way a kitchen does: as seasoning, never as costume. Long conching. Two-ingredient bars where they earn it. No additives, no shortcuts.
Every step happens in one workshop. We roast, winnow, conch, temper and wrap.
Our dark bars are cacao and unrefined cane sugar. That's all.
Tempering is done by hand on marble. It is slower. It is also the difference.
No emulsifiers, no flavourings, no preservatives, no vegetable fats. Ever.
We ship daily across India with same-day dispatch from our partner warehouse in Mumbai. International orders ship from our European atelier to the EU, UK and US — temperature-controlled where it matters.
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