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Cacao d'Or Maison de Chocolat

Grand Cru · Bean to Bar · Est. 2011

Single Origins,
Poured Slowly

A dozen estates. A full counter of truffles, pralines, and drinking chocolate. Each piece is stone-ground in our Marais atelier, conched for three days and aged like a young wine — because terroir deserves patience, and cacao deserves gold.

Explore the Origins The Voyage Box · ₹6,900

The Counter

Twenty pours, fanned across the marble

Single origins, flavoured bars, truffles, pralines, drinking chocolate and enrobed nuts — every piece bought directly from the cooperative, roasted light to keep the fruit alive. Take one — or slide as many as you like into your box.

Dark chocolate tablet on crumpled paper wrapper, Alto Beni

Alto Beni · Bolivia

Alto Beni

Wild-harvest Criollo hybrid · 2024 harvest

Fig Toasted hazelnut River honey

₹1,250 / 70% · 70 gIncl. of all taxes (GST)

Chopped dark chocolate pieces held in cupped hands, Chuao

Chuao · Venezuela

Chuao

Village-fermented Criollo · sun-dried on the plaza

Red plum Muscovado Warm spice

₹1,600 / 72% · 70 gIncl. of all taxes (GST)

Milk and dark chocolate bars with chocolate shavings, Anamalai

Anamalai · India

Anamalai Milk

Dark milk · single estate in the Western Ghats

Salted caramel Chai malt Cashew

₹1,150 / 68% · 70 gIncl. of all taxes (GST)

Dark chocolate squares and shavings on a textured surface, Piura Blanco

Piura · Peru

Piura Blanco

Rare white-bean Criollo from the Piura valley

Lemon zest White grape Blond tobacco

₹1,400 / 76% · 70 gIncl. of all taxes (GST)

Roasted cocoa beans in close-up, Kokoa Kamili

Kilombero Valley · Tanzania

Kokoa Kamili

Central fermentary, Trinitario smallholder lots

Raspberry Bright citrus Brown butter

₹1,250 / 70% · 70 gIncl. of all taxes (GST)

Broken pieces of a very dark chocolate tablet, Cuvee Noire

House Blend · Atelier Marais

Cuvée Noire

Bolivia and Tanzania, blended after twelve weeks of aging

Black cherry Espresso Cedar

₹1,350 / 85% · 70 gIncl. of all taxes (GST)

Broken dark chocolate pieces with coarse sea salt and cocoa scattered on parchment

Finishing Salt · Guérande, France

Sel de Guérande

Hand-broken fleur de sel over single-estate dark

Fleur de sel Toasted cacao nib Butterscotch

₹1,150 / 68% · 70 gIncl. of all taxes (GST)

Squares of dark chocolate studded with candied orange peel

Candied Peel · Valencia, Spain

Écorce d'Orange

Slow-candied orange ribbons folded through dark couverture

Bitter orange Candied peel Dark cacao

₹1,300 / 70% · 70 gIncl. of all taxes (GST)

A dark chocolate bar with dried red chili flakes pressed into its surface

Bird's Eye Chili · Kerala, India

Piment d'Enfer

Slow-building heat laced through single-origin dark

Smoked chili Dark cacao Cracked pepper

₹1,300 / 72% · 70 gIncl. of all taxes (GST)

Dark chocolate pieces filled with roasted hazelnut praline

Piedmont Hazelnut · Langhe, Italy

Praline Noisette

Roasted hazelnut praline folded through milk-dark couverture

Roasted hazelnut Praline Milk caramel

₹1,450 / 65% · 70 gIncl. of all taxes (GST)

A broken dark chocolate bar showing a glossy, snapped cross-section

Esmeraldas · Ecuador

Esmeraldas

Heirloom Nacional beans from the Esmeraldas river basin

Jasmine Toasted almond Green banana

₹1,300 / 66% · 70 gIncl. of all taxes (GST)

An artisan dark chocolate bar with a textured, hand-finished surface

Sambirano Valley · Madagascar

Sambirano

Bright red-fruit Trinitario from the Sambirano valley

Red berry Citrus Cocoa nib

₹1,450 / 75% · 70 gIncl. of all taxes (GST)

An assortment of rolled dark chocolate truffles dusted in cocoa powder

Ganache Collection · Atelier Marais

Collection Truffes Marais

Eight ganache recipes hand-rolled and dusted in cocoa, tea, and toasted spice

Dark ganache Cocoa dust Chef's selection

₹3,400 / Box of 12Incl. of all taxes (GST)

A gift box of chocolate truffles finished with delicate gold leaf

Champagne Ganache · Reims, France

Truffes au Champagne

Vintage champagne ganache, hand-dipped and finished with edible gold leaf

Champagne ganache Gold leaf Dark shell

₹3,950 / Box of 12Incl. of all taxes (GST)

A box of assorted chocolate pralines arranged in neat rows

Praline Collection · Atelier Marais

Coffret de Pralines Anciennes

Almond, hazelnut, and pistachio pralines set in tempered dark shells

Almond praline Hazelnut praline Pistachio

₹3,500 / Box of 12Incl. of all taxes (GST)

A cup of thick hot chocolate drink dusted with cocoa powder

Drinking Chocolate · Atelier Marais

Chocolat Chaud de l'Atelier

Stone-ground drinking flakes, whisked not powdered, no added milk solids

62% dark Whisking flakes No added milk solids

₹2,100 / 500 gIncl. of all taxes (GST)

Whole almonds enrobed in glossy chocolate and dusted with gold

Enrobed Almonds · Valencia, Spain

Amandes Dorées

Marcona almonds enrobed in milk chocolate, dusted in edible gold

Marcona almond Milk chocolate Gold dust

₹2,300 / 300 gIncl. of all taxes (GST)

A bowl of whole hazelnuts coated in dark chocolate

Enrobed Hazelnuts · Piedmont, Italy

Noisettes Noires

Whole roasted hazelnuts enrobed in single-origin dark couverture

Roasted hazelnut 72% dark shell Sea salt flake

₹2,100 / 300 gIncl. of all taxes (GST)

A curated tasting flight of small chocolate squares arranged for sampling

Tasting Flight · Ten Estates

Le Grand Tour

A guided flight through our estates, poured across three sittings

Multiple origins Tasting card Sommelier notes

₹7,200 / Grand Tour · 10 originsIncl. of all taxes (GST)

An open luxury gift box of fine chocolates tied with ribbon

Anniversary Edition · Atelier Marais

Coffret Anniversaire

A limited cellar release marking fifteen harvests at the Marais atelier

Limited release Rare origins Numbered box

₹9,600 / SignatureIncl. of all taxes (GST)

The Craft

From pod to tablet

Chocolate is not made; it is coaxed. A cacao pod holds forty seeds in white pulp, and everything we sell begins the moment that pulp starts to ferment under banana leaves. From there, five slow decisions separate a grand cru from a candy bar — and we refuse to hurry any of them.

  1. Ferment

    Five to seven days in wooden boxes at origin. The pulp heats to 48°C and the seed's bitterness turns to fruit.

  2. Dry

    Beans rest on raised bamboo decks for two weeks, turned by hand each morning until moisture falls below seven percent.

  3. Roast

    Small drum, low and light — 118°C for Chuao, 124°C for Tanzania — tuned by cupping every batch like coffee.

  4. Conch

    Seventy-two hours of stone grinding and aeration. Volatile acids escape; what remains turns to silk.

  5. Age

    Blocks rest eight to twelve weeks in a cool cellar before tempering, letting each origin's aromatics knit together.

Assorted handmade gourmet chocolates with almonds on a display tray

The Gift Coffret

The Voyage Box

All six origins in one lacquered coffret — a tasting flight that travels from the Bolivian Amazon to the Kilombero Valley without leaving the table. Each box includes a printed tasting map and pairing notes from our chef chocolatier.

  • Six 70 g single-origin tablets, full range
  • Hand-numbered tasting map on cotton paper
  • Pairing notes: wine, coffee, and aged rum
  • Gilded gift sleeve and hand-tied ribbon
₹6,900 Ships chilled worldwide

Incl. of all taxes (GST)

No-cost EMI available on orders above ₹5,000