Our Bean to Bar Story

At Mabon, every bar begins its journey deep in the cocoa groves of South India — picked, processed, and perfected by the very farmers who grow it. They carefully harvest each ripe cocoa pod and then nurture the beans through fermentation, coaxing out rich, fruity flavors. Once the beans are sun-dried and roasted to bring out their full aroma, the same skilled farmers crack the shells and winnow away the husks, revealing the pure cocoa nibs inside.
This full bean-to-bar process is lovingly handled by the farmers themselves, ensuring complete transparency and celebrating their craftsmanship at every step. By trusting them with the entire chain from pod to nib, we deliver chocolate that’s not just delicious, but also genuinely ethical, traceable, and deeply rooted in community pride.

After sourcing the beans, here’s what happens at our factory.


  • Sourcing icon Sourcing
  • GRINDING icon GRINDING
  • TEMPERING icon TEMPERING
  • MOULDING icon MOULDING
  • PACKAGING icon PACKAGING
Sourcing

1. Sourcing

Our journey begins in the lush cocoa farms of South India, where dedicated farmers handpick ripe cocoa pods with care and precision. Every bean is harvested at its peak, ensuring only the finest flavors make their way into our bars. This farmer-first approach celebrates their craftsmanship and preserves complete transparency.

GRINDING

2. GRINDING

Once the beans are carefully roasted and cracked, the pure cocoa nibs are stone-ground into a velvety liquor. This slow and patient process unlocks layers of flavor and texture, blending tradition with artistry. Grinding is where raw nibs begin their transformation into the foundation of our chocolate.

TEMPERING

3. TEMPERING

The liquid chocolate is then tempered — a delicate process of heating and cooling that aligns cocoa butter crystals. This creates that satisfying snap, glossy finish, and smooth melt-in-your-mouth texture. It’s a craft that demands skill and precision, turning simple chocolate into a refined indulgence.

MOULDING

4. MOULDING

Once tempered, the silky chocolate is poured into custom Mabon molds. Each mold is designed to craft bars with elegance and uniformity, ensuring perfection in every piece. As the chocolate sets, it takes shape as the indulgent bar you’ll soon unwrap and enjoy.

PACKAGING

5. PACKAGING

Finally, each bar is carefully wrapped, balancing aesthetics with sustainability. Our packaging not only protects the chocolate but also elevates it as a gift-worthy experience. Whether shared, gifted, or savored alone, every bar leaves our factory wrapped in care, ready to delight.

Brand Story

Our journey started with our Founder thinking of investing in cacao farms as a passive income source. She went falling down the rabbit hole, & discovered the art of making chocolates. Furthermore, she learnt about the unhealthy & makeshift chocolate practices of mass produced chocolates dominating the shelves, & decided to do something about it; and therein was the birth of Mabon - Bean-to-Bar organic chocolates; a healthier indulgence with natural sweetner, free of preservatives & emulsifiers.

Founder's Note

What began as a simple investment in cacao farms quickly turned into a deep love for real chocolate. As I explored the craft, I discovered the harsh truths behind mass-produced chocolates filled with preservatives, refined sugars, and artificial additives.

That’s when Mabon was born, a bean-to-bar brand rooted in clean ingredients, natural sweeteners, and mindful indulgence. We’re starting close to home in Delhi/NCR, ensuring quality through careful handling, while building toward wider reach.

Whether you’re a dark chocolate lover, health-conscious foodie, or seeking thoughtful gifting , Mabon is crafted for you.