Each bar of Nikola Kalida chocolate is crafted from a specific harvest, and we proudly print the exact harvest date on the back of the label — because transparency matters.
You take a bite, and your senses awaken to the delicate aroma and flavor of pure, lovingly grown cacao.
It’s an experience worth having at least once in your life.
Yes, the process is complex and time-consuming.
But when you care about quality — it shows.
And when you surround yourself with the best —
you feel better, live better, and the world follows.
At Nikola Kalida, no two chocolate bars are ever exactly the same.
We harvest cacao every two to three weeks from autumn through June.
The weather shifts.
Some weeks are dry — the fruits contain less nectar.
Others are rainy — and the beans soak up that extra moisture and sweetness.
These subtle changes affect the flavor of the cacao nectar,
which in turn shapes the taste of the beans during fermentation.
Because we never roast our cacao, all of these delicate, wine-like notes are preserved —
and passed on to you in every bar.
The result?
Each batch of Nikola Kalida chocolate has its own character —
a unique expression of nature, weather, and time.
— Unroasted cacao beans from our own plantations
— Cocoa butter (pressed from the same unroasted beans)
— Brown cane sugar
— Natural Bourbon vanilla
— A touch of milk powder (in our Special Taste 60% edition)