Darkins

Mylk Chocolate with Pineapple & Paprika

₹220.00(₹4.40 per gram)

Shipping calculated at checkout.

Size 50g

Dairy-freeVeganBean-to-barPalm-oil-freeUnrefined sugarSoy-free

Clean

Freeze-dried pineapple rather than candied fruit; paprika and sea salt behind it.

Reviewed by PurePicked

Mylk Chocolate with Pineapple & Paprika sets freeze-dried pineapple and paprika into a dairy-free milk chocolate base. The fruit stays tart because it is freeze-dried rather than candied, and the paprika builds a slow warmth behind it rather than a sharp heat. Darkins builds the base from bean-to-bar Indian cacao with coconut milk powder and cashew in place of milk solids, sweetened with organic unrefined cane sugar. A pinch of sea salt lifts both. Cacao butter is the only fat and sunflower lecithin the only emulsifier.

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₹220.00

Why We Like It

Freeze-dried pineapple keeps its tartness. Candied fruit would have turned this into a sweet bar.
The paprika is a slow warmth rather than a novelty burn, which is a harder thing to get right.
Still a clean base underneath the flavour: cacao butter, no palm oil, no dairy, no vanillin.
The 35g size makes it an easy first try for a flavour this unusual.

Ingredients

Naturally Farmed Cacao

Base

Whole Indian cacao beans roasted and ground in-house. Single origin cacao from Eluru, medium roast.

Organic Unrefined Cane Sugar

Sweetener

Cane sugar that keeps its molasses instead of being refined white.

Cacao Butter

Fat

The natural fat of the cacao bean. This is what makes it chocolate rather than compound chocolate, which uses palm or hydrogenated vegetable fat.

Cashew

Creaminess

Ground cashew gives the body that milk solids would normally provide. Tree nut.

Natural Coconut Milk Powder

Dairy replacement

This is the mylk in Mylk Chocolate. There is no dairy in the recipe.

Paprika

Spice

Provides the slow warmth behind the fruit.

Sea Salt

Seasoning

Lifts both the fruit and the cacao.

Sunflower Lecithin

Emulsifier

The only emulsifier used. Sunflower rather than soy lecithin, and no PGPR (INS 476).

Freeze-dried Pineapple

Inclusion

Freeze-dried rather than candied, which is why it stays tart.

Pineapple Extract

Flavour

Carries the fruit note through the bar between the pieces.

Nutrition factsPer 100g

Energy kcal: 578.6 kcal
Protein g: 5.4 g
Carbohydrate g: 56.8 g
Total sugars g: Not declared
Added sugars g: 16.3 g
Dietary fibre g: 36 g
Total fat g: 26.7 g
Saturated fat g: 14.7 g
Trans fat g: Not declared
Cholesterol mg: Not declared
Salt g: 0.01 g

Darkins Mylk Chocolate with Pineapple & Paprika vs other milk chocolates

What to compare	Darkins Mylk Chocolate	Other milk chocolates
Milk	Coconut milk powder and cashew - no dairy	Milk solids and whey powder
Fat used	Cocoa butter only	Often palm or hydrogenated vegetable fat
Cacao	Indian beans, roasted and ground in-house (bean-to-bar)	Bought-in cocoa mass, origin not stated
Emulsifier	Sunflower lecithin	Soy lecithin (INS 322), often with PGPR (INS 476)
Sweetener	Organic unrefined cane sugar	Refined white sugar, usually the first ingredient
Flavouring	None added	Vanillin (synthetic vanilla) is common

Is It For You?

Good for

Dairy-free and vegan diets

Anyone avoiding palm oil

Milk chocolate lovers moving off dairy

Soy-free diets

Anyone who likes a sweet-and-warm flavour pairing

Avoid if

Anyone with a cashew or tree nut allergy

Anyone avoiding coconut

Anyone expecting the intensity of a dark bar

Anyone avoiding chilli or paprika heat

How to use

Store in a cool, dry place, away from strong smells

Best enjoyed at room temperature

A change in temperature or humidity may bring a pale bloom to the surface; this does not affect the chocolate

Break rather than bite for a cleaner snap

Best before 6 months from the date of packaging

What to look for in Chocolate?

Check the fat. Real chocolate is set with cocoa butter. If the label says vegetable fat, palm oil or hydrogenated fat, FSSAI requires it to be called compound chocolate, not chocolate.

Read the ingredient order. If sugar comes before cacao, it is a sugar bar with cocoa in it, whatever the percentage on the front says.

Look for PGPR (INS 476). It is added to cut the amount of cocoa butter a bar needs, and it is a sign the recipe is being made cheaper.

Check the emulsifier. Soy lecithin (INS 322) is the default; sunflower lecithin is the cleaner swap and matters if you avoid soy.

Vanillin is synthetic vanilla flavour. Good chocolate does not need it, and its presence usually means the cacao underneath is thin.

A bar labelled dark can still contain milk solids. If you are dairy-free, read the list rather than trusting the word dark.

Cocoa processed with alkali (dutched) is easier on the palate but strips much of the flavanol content. Unalkalised cacao keeps it.

Sugar-free bars are usually sweetened with maltitol or sorbitol. They are legal, but they are sugar alcohols and can unsettle a stomach in quantity.