Our recipes began in Noor's London kitchen, where she used her training as a chemical engineer to create healthy chocolate that didn't taste like a compromise. There were a *lot* of late-night experiments to crack her signature formula. Demand quickly outgrew her kitchen, so she teamed up with master Belgian chocolatiers to share Kyoot’s unforgettable taste (and ingredient list) with the world.

Cacao is legendary, but most chocolate bars include additives and refined sugars instead of the good stuff. We skip ingredients we can’t pronounce, and use wholesome ones like sustainably-harvested Peruvian cacao and toasty coconut sugar to craft silky-smooth chocolate that’s naturally delicious. Because Mama Earth knows best.

Industrial chocolate brands use monoculture cacao plantations, which rely on deforestation and heavy fertilisers to promote short-term profit over long-term sustainability. Yuck. Our organic cacao is sustainably grown by small-scale farmers in the heart of the Peruvian Amazon, alongside a wide variety of indigenous plants. The result? Healthier soil, more carbon sequestration, increased biodiversity, and a diversified income stream for farmers. Our sustainability commitment goes beyond the bar: our paper envelopes and stickers are recyclable and our inner wrapper is compostable.