The Experience

01

Opening Notes

Caramelised milk first, warm and almost toffee-like from the slow cook. Then dark chocolate arrives and deepens it, with a quiet lift of cardamom at the back.

02

The Texture

Dense and velvety, the way a good peda is, wrapped in a firmer dark layer. A little peanut and cashew break the smoothness.
Dark Chocolate Peda Noir
03

What Lingers

Peda is usually all sweetness and milk. The 55% dark and the jaggery pull it toward bittersweet and give it a grown-up finish. Familiar sweet, darker character.
Made in India
2.5L+ Customers
ISO 22000 certified
Small batch handcrafted
FSSAI licensed
Ingredients from the origin

FREQUENTLY ASKED QUESTIONS

Why is it called Noir?
Because dark chocolate transforms the familiar peda into something deeper and richer.
Is it bitter?
No. The chocolate balances the sweetness rather than overpowering it.
Does the chocolate hide the peda?
Not at all. Both flavours remain distinct.
How should I serve it?
Room temperature. Cold, the peda firms up and the chocolate dulls.
How long does it stay fresh?
Refrigerate after opening. Best before 2 months.
Is this still traditional peda?
Yes. The heart of the product is classic peda, finished with dark chocolate.