Rushk tries a new outlook, and there is a reason behind it. The new-look of our packaging on purpose draws your attention toward the process of Cacao pod to Beans. This hugely important part of the entire Chocolate bar making procedure is comparatively lesser-known, let’s say less famous among the other headline makers. But this Cacao pod to Beans process almost certainly decides “how good your chocolaty experience is going to be?” The new Rushk packages carry impressions of each stage in the Cacao pod to Beans making process, paying a tribute to those farmers and workers who made this endeavour possible. The support GoGround India has provided since we started is beyond imagination. As a post-harvesting and supplier unit of premium quality Cacao beans, they have diminished the distance between farmers on the ground and companies availing their services.

Cacao Pod

During harvesting these Cacao pods, farmers remain extremely alert to changing weather conditions to make sure the fruit is unharmed. Those five to six months are massively important for the growth of the beans inside the pods. This Cacao pod on our package is grown in Idukki, Kerala, where farmers associated did an exceptional job as usual.

RUSHK 64% Cacao Classic carries a elegant impression of a Cocoa Pod.

Opening the Cacao Pod

Each Cacao pod contains thirty to fifty beans. These beans are covered with a white pulp that has a mixed sweet-sour taste of its own. Pods are split in half for the extraction of the beans. Only one such half-split pod makes its way to our package, but it takes way more like it to satisfy your undying craving for chocolates.

RUSHK 64% Cacao Hemp Hearts shows you the beautiful beans right off the tree in a Cocoa Pod.

Natural Fermentation

The process of fermentation lasts for almost a week and during this period the beans are kept in boxes, usually covered with banana leaves. Fermentation of these beans brings out the natural flavour in them, removing the unnecessary tannins present in them.

RUSHK 70% Cacao Classic tells us about a process as old as humans.

Drying the Fermented Beans

The most essential point of drying the fermented beans is to reduce the moisture present in them to a large extent. Usually patios, mats are used to dry the Cacao beans. The dried beans imprinted on our packaging are carefully handled by the workers making sure they retain their inherent qualities.

RUSHK 70% Orange & Cinnamon reminds us about the numerous hands that made our chocolates happen.

Segregating the Beans

The expertise of the farmer lies in choosing the perfect beans after the process of fermentation takes place. Beans are handpicked, only the best ones make it to you. With the perfect beans, the silky smooth texture of the chocolates is assured.

RUSHK 77% Cacao Cranberry illustrates all the hand sorting that goes in. Choosing the right beans are the key!

Storing the Beans

Moisture sealed bags packed in three layer jute bags are used to store the segregated beans, which keeps intact the aromatic bitter punches that give you a chocolaty high! The intense work and determination of our workers reflect in the taste Rushk brings to you.

Our Newest Addition, RUSHK 80% Cacao Classic tells you about the conclusion of the journey from pods to beans, but here is where a chocolate maker’s journey starts.

This idea of bringing forward the tireless effort put in by farmers and workers at multiple stages of the Cacao pod to bean is to make sure they get their due shoutout. So the next time when you unwrap a Rushk, glance through the impression as a reminder of unparalleled taste.