• In March 2024, Mabon was born out of a simple frustration — most mass-produced chocolate isn't really chocolate. Refined sugars, palm oil, artificial emulsifiers, and very little in between.
  • Our founder Yeshvi trained in the craft of bean-to-bar chocolate making and built Mabon from scratch — quite literally, from cacao bean to finished bar.
  • The name Mabon comes from the second harvest festival of the year — a time of balance, gratitude, and the fullness of the earth's abundance. It felt like the right name for a chocolate built on the same values.

Thank you, for being part of the Mabon journey!

As we strive to be our best everyday, we request for your continued support, & we promise to deliver the one thing that won't change: no palm oil, real chocolate, no compromise.

-- Yeshvi, Founder

1. Mabon Cafe @ Mini Golf Madness, Gurgaon

2. Modern Retail: Le Marche, Modern Bazaar, Nature's Basket (Delhi, Gurgaon, Mumbai, Bangalore)

3. Food Aggregator: Zomato (Mabon Cafe)

4. Quick Commerce: Blinkit (Mabon Almond Dark 55% Chocolate Bar)

5. Website: www.mabonchocolates.com

6. Direct / B2B / Corporate / Bulk Orders: info@mabonchocolates.com, +91-8130606832

THE BEAN TO BAR PROCESS EXPLAINED


  • SOURCING icon SOURCING
  • STONE-GRINDING icon STONE-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.

STONE-GRINDING

2. STONE-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.