Our Story

Most chocolate spreads aren't made to taste like chocolate anymore. They're engineered for scale.

• Palm oil.
• Artificial flavours.
• Heavy processing.

We wondered... What if a chocolate spread tasted like real almonds and real cacao again? No lecithin to replace cocoa butter and no vanilla essence to mask the flavour of cacao.
That became HAKI.

HAKI is made to be enjoyed. We didn't set out to make another chocolate spread. We set out to make one worth slowing down for, where every spoonful lets the almonds and cacao speak for themselves. Simple ingredients, carefully chosen, thoughtfully made.

Great cacao has more to offer than bitterness. Its flavour depends on where it's grown, how it's fermented, how it's roasted, and how gently it's processed.

Many mass-producing brands over-process their cocoa to mask the harshness of low-quality beans and create a flat, uniform taste.

Most chocolate spreads were sweeter than they were chocolaty, and almonds barely had a chance to be noticed.
Others used better ingredients but still left me wishing for more flavour.
That's why HAKI was created.

At HAKI, we source our cacao directly from farms in Idukki, Kerala, and our Gurbandi almonds from Kashmir, rich in natural oils.
The cocoa is minimally processed to preserve its natural flavour, rich, bold, and layered with citrus notes. This makes every spoon of HAKI Nut-Chocolate Spread taste authentic, distinctive, and a world away from the flat sweetness of factory-made spreads.

This isn't a factory product. It's built around ingredients worth tasting.

HAKI. A nut-chocolate spread, not a candy.