Is there added sugar in the chocolate?

No artificial sugars anywhere in it. Honey sweetens the base, and the chocolate is dark chocolate and cacao nibs, which bring a small amount of their own and nothing added on top.

Does the chocolate melt in transit?

It is set inside the cluster rather than coated on the outside, so it holds. In peak summer a pouch that has sat in a hot van can soften, and it firms up again within an hour indoors with no change to how it tastes.

How is it different from the Classic?

Same base, plus dark chocolate, cacao nibs and a little coconut oil to bind them in. Nothing is taken out.

How long does it keep?

Six weeks sealed, about three weeks once opened if you roll the top down.

Choco Granola

The Classic, coated in real dark chocolate so every cluster carries it. Not a syrup and not compound, and still no artificial sugars, which is why children eat it and parents allow it.

200g 1,550 PKR, 500g 3,450 PKR, 1kg 6,400 PKR

What is in it

Rolled oats, Mixed nuts (almonds, walnuts, cashews), Real dark chocolate coating, Pumpkin seeds, Sunflower seeds, Cranberries, Natural honey, Coconut oil.

Allergens: Contains nuts. Made in a kitchen that also handles wheat, dairy and eggs.

The Classic base with real dark chocolate through it and nothing else changed. Same oats, same slow toast, same honey. The chocolate is the only difference and it is doing all the work.

Why it is not a coating

Most chocolate granola is sprayed or glazed. That is how it can be cheap, and how it can taste sweet without much sugar appearing near the top of the ingredient list. Coated granola also goes sticky in a warm kitchen, and Islamabad is a warm kitchen for most of the year.

This one uses dark chocolate and cacao nibs folded into the clusters while they are still warm, with a little coconut oil so it binds into them rather than sitting on the surface. It sets inside the cluster. You get chocolate in the bite instead of on your fingers, and the pouch does not arrive as one solid piece in July.

What it tastes like

Dark rather than milky. Bitter at the edges the way good dark chocolate is bitter, with the honey underneath keeping the whole thing from being austere. It is more grown up than it sounds. Children like it, but adults are the ones who finish the pouch.

How to eat it

Milk, obviously. The one worth trying though is yoghurt, because the sourness sits against the cacao properly and turns the bowl into something closer to a dessert you can justify at eight in the morning.

It is also the best of the four over ice cream, if that is a thing you were going to do anyway.

The honest bit

It is the sweetest thing in the granola range and it is still not sweet. If somebody in your house wants a chocolate cereal, this will not fool them for a second.

Which size to order

Take the 200g if it is your first. Chocolate is the one people are most likely to be wrong about, in both directions: some expect it to be sweeter and are disappointed, and some expect very little and order a kilo the following week.

Questions people ask

Is there added sugar in the chocolate?: No artificial sugars anywhere in it. Honey sweetens the base, and the chocolate is dark chocolate and cacao nibs, which bring a small amount of their own and nothing added on top.
Does the chocolate melt in transit?: It is set inside the cluster rather than coated on the outside, so it holds. In peak summer a pouch that has sat in a hot van can soften, and it firms up again within an hour indoors with no change to how it tastes.
How is it different from the Classic?: Same base, plus dark chocolate, cacao nibs and a little coconut oil to bind them in. Nothing is taken out.
How long does it keep?: Six weeks sealed, about three weeks once opened if you roll the top down.