Our Story
Handcrafted
from Scratch.
In Gurgaon.
Bean-to-bar chocolate made without shortcuts — because the difference is worth it.
Why We Started
We Couldn't Find
Chocolate We Trusted.
"Most chocolate in India is made with palm oil, artificial emulsifiers and flavours that have nothing to do with cacao. We wanted to fix that."
Mabon started in a home kitchen in Gurgaon with a simple question: why is it so hard to find chocolate in India that's made honestly? Most bars on shelves — even premium ones — are compounded with palm oil, soy lecithin and vanillin. The cacao is an afterthought.
So we went back to the beginning. We sourced cacao beans directly. We built a bean-to-bar process from scratch. We removed every ingredient that wasn't necessary. What was left was chocolate that actually tastes like something.
Mabon is named after the Welsh harvest festival — a celebration of what the earth gives when you respect the process. That's what we try to do with every batch.
How We Make It
Bean to Bar.
Every Step.
Source
Single-origin cacao beans sourced directly from farmers. We know where every bean comes from.
Roast
Each origin roasted differently to bring out its unique flavour — fruity, earthy, floral. Not a single profile fits all.
Crack & Winnow
Shells removed by hand and airflow leaving only the cacao nibs. No shortcuts here.
Grind
Nibs ground for 24–72 hours until smooth. This is where texture and depth of flavour are built.
Conche
Continuous mixing develops flavour and removes unwanted volatiles. The longer the better.
Temper & Mould
Precise temperature cycling gives the chocolate its snap, sheen and melt. Hand-poured into moulds in Gurgaon.
What We Stand For
Our Values
No Palm Oil. Ever.
Palm oil is the most common filler in Indian chocolate. We don't use it — not in any product, not at any price point. If it's on our shelf, it's clean.
Honest Ingredients
Our darkest bar has three ingredients: cacao mass, cane sugar, cocoa butter. Nothing artificial. Nothing hidden. Everything on the label means something.
Made in Gurgaon
Every bar, bark and bonbon is made in our Gurgaon kitchen. Small batches, high attention. We're not outsourcing what matters.
Direct Sourcing
We buy cacao directly from farmers wherever possible. Better traceability, better quality, and a fairer share going back to the people who grow it.
The Founder
Yeshvi Srivastava
Founder, Mabon Chocolates
My journey into chocolate didn't begin with chocolate. It began with a brick of vanilla ice cream.
Long before Mabon, one summer afternoon, I left a brick of vanilla ice cream out for too long. When I returned, it had separated into two distinct layers—a watery liquid and a thick white mass. Years later, I learned what I had witnessed: water separating from vegetable fats, including palm oil, an ingredient commonly used in processed foods. A few years later, while exploring cacao farms as a potential investment opportunity, I found myself drawn deeper into the world of chocolate. What began as curiosity quickly turned into an obsession. One rabbit hole led to another—cacao sourcing, bean-to-bar chocolate making, industrial chocolate production, palm oil usage, flavour enhancers, emulsifiers, and a growing list of ingredients that had little to do with cacao itself.
After countless hours of research, experimentation, failed batches, and learning, Mabon was born from a simple belief: if we're going to indulge, we should know exactly what's in it—and it should be made with ingredients we can trust.
— Yeshvi Srivastava
The Journey
How We Got Here
2024
The First Batch
First bean-to-bar experiment in a home kitchen in Gurgaon. Most of it went in the bin. A few bars didn't — and they were extraordinary.
2024
First Sale
Sold the first few boxes as a wedding gift-box, with a small circle of early adopters in friends and family. The feedback was immediate and clear: people could taste the difference. But our packaging wasn't on point yet.
2024
First Corporate Partner
Mabon landed its first B2B corporate customer for consistent orders with luxury bonbon chocolates -- a muscle which we perfected over the next two years.
2025
Expansion to Retail
A shop-in-shop at Le Marche, Vasant Kunj gave us to confidence, and then we went ahead to list our bars, and dragees on Modern Retail - Modern Bazaar, Nature's Basket and Le Marche.
2025
D2C & Blinkit Listing
Website launched for direct sales. Listed on Blinkit across Delhi-NCR.
2026
Today
We received great appreciation at India's first Salon-du-chocolat global event; & currently have 25 SKUs across bars, barks, dragées and gift boxes. We're strengthening our corporate gifting muscle this year, while fine tuning our D2C commerce channels. We're launching more SKUs to meet the growing demand of hand-crafted artisan chocolates; and are excited to make new partners to grow.
Now You Know
the Story.
Come taste what honest chocolate actually feels like. No palm oil. No shortcuts. Made in Gurgaon.