Craftsmanship
Baked by hand. Never a shortcut.
Ganache, tempered, then hand-piped. Sponges, folded and never over-beaten. Feuilletine, layered by the gram. Every order begins after you place it — the oven turns on, not sooner.
"Five to fifteen orders a day. That's it. That's the promise."
— The Chef & Founder
Belgian Chocolate
70% Callebaut.
Non-negotiable.
We import our chocolate direct from Wieze, Belgium — the same house pastry chefs use in Paris and Copenhagen. Callebaut single-origin, tempered fresh each morning, never re-melted from yesterday.
- Single-origin, ethically sourced
- Tempered daily, never a day old
- UTZ certified cocoa
Fresh Ingredients
A short pantry.
Real names.
Alphonso mangoes from Ratnagiri. Vanilla pods from Madagascar. Cream from a single Karnataka dairy. Free-range eggs. Cultured French butter. If we can't pronounce it, we don't put it in.
12
House ingredients
0
Preservatives
24h
Farm to oven
Made to Order
We start baking
when you order.
No cakes sit in a display case. No brownies chill in a supermarket fridge. Your order triggers the oven — that's the entire model. It's slower. It's harder. It tastes better.
A pure-veg kitchen.
No exceptions, ever.
Choco Heaven is committed to serving only pure vegetarian desserts. Our kitchen has never handled eggs, meat or gelatin — and never will. We use aquafaba, agar-agar and dairy in place of eggs and animal gelatin, and every ingredient on our shelf is traceable.
Every product carries the Indian FSSAI green vegetarian mark — the small green circle inside a green square. It's a permanent promise, not a preference.
Dedicated Pure-Veg Kitchen
No eggs, meat or gelatin have ever entered our premises.
Plant-based Substitutes
Aquafaba for meringue, agar-agar for set — never a shortcut in taste.
FSSAI Certified
Green vegetarian mark on every box, every product, every page.
