Small-batch chocolate · made in Karachi
We temper eighteen kilos at a time, pour it by hand, and sell it while the snap is still sharp. Chocolate this fresh doesn’t keep. That’s the point.
Roast slow.
Grind fine.
Temper true.
Let it go.
meltX started in a Karachi kitchen with a secondhand melanger and a bag of peanuts we roasted a shade too far. The second batch we roasted till amber, ground for two days, and handed to the neighbours — who knocked the next morning asking when the next one was coming. We took the hint.
Everything we make still follows that first lesson: small quantities, real couverture, stone-ground and slow. Nothing engineered to sit on a shelf. We would rather sell out by Friday than add whatever it is that keeps other chocolate “fresh” for a year.
Single-origin cacao, sorted by hand. Nothing broken, nothing flat.
Drum-roasted at 220°C till the whole room smells of brownies.
Cooled and worked to 31.5°C, so it snaps instead of bends.
Poured into polycarbonate, tapped twice, left alone.
Every batch is numbered, dated and small. Tell us what you’d like — we’ll tell you what came off the slab this morning.