The Byond story
From Bean to Byond.
Closing the Distance Between
Soil and Skill
Byond began with a belief that felt quietly obvious, yet largely unaddressed:
that chocolate made in India deserved to be defined by quality, not convenience.
For years, the distance between cocoa growers, manufacturers, and creators kept widening. Beans travelled far, accountability diluted, and quality became something adjusted downstream rather than protected at the start.
We set out to close that distance.
To build an ingredient house that took responsibility early — at the source — and carried that responsibility through every stage that followed.
We exist for chefs, bakers, chocolatiers, and even chocolate hobbyists who know that excellence is never accidental. It is built on integrity, discipline, and the certainty that comes from ingredients you can rely on.
For years, the distance between cocoa growers, manufacturers, and creators kept widening. Beans travelled far, accountability diluted, and quality became something adjusted downstream rather than protected at the start.
We set out to close that distance.
To build an ingredient house that took responsibility early — at the source — and carried that responsibility through every stage that followed.
We exist for chefs, bakers, chocolatiers, and even chocolate hobbyists who know that excellence is never accidental. It is built on integrity, discipline, and the certainty that comes from ingredients you can rely on.
An Ingredient House,
Built on Control
Byond is India’s very-own premium chocolate ingredient house built on end-to-end control.
From sourcing cocoa grown in Andhra Pradesh to precision manufacturing in Hyderabad, every stage is closely overseen to ensure consistency, balance, and performance.
Our approach brings together the intensity of Indian cacao with carefully selected Ghanaian origins, creating flavour profiles designed to hold across applications. For creators, this means fewer variables, greater confidence, and ingredients that behave as expected.
We are built to raise expectations and to offer a foundation worthy of the craft it supports.
From sourcing cocoa grown in Andhra Pradesh to precision manufacturing in Hyderabad, every stage is closely overseen to ensure consistency, balance, and performance.
Our approach brings together the intensity of Indian cacao with carefully selected Ghanaian origins, creating flavour profiles designed to hold across applications. For creators, this means fewer variables, greater confidence, and ingredients that behave as expected.
We are built to raise expectations and to offer a foundation worthy of the craft it supports.
Choosing Early,
Choosing Carefully
Quality at Byond is not corrected later, it is chosen early.
Our sourcing begins with careful selection at origin, where beans are assessed for balance, structure, and integrity before they move forward.
Selection continues through fermentation, drying, and pre-processing, with each batch evaluated against strict parameters. Only what meets our standards progresses. What doesn’t, stops.
This discipline ensures that purity is preserved from the very beginning, long before chocolate takes its final form.
Our sourcing begins with careful selection at origin, where beans are assessed for balance, structure, and integrity before they move forward.
Selection continues through fermentation, drying, and pre-processing, with each batch evaluated against strict parameters. Only what meets our standards progresses. What doesn’t, stops.
This discipline ensures that purity is preserved from the very beginning, long before chocolate takes its final form.
Bean Selection
Each batch that clears these checks is roasted, cooled, and inspected again, ensuring only beans of true integrity reach production.
Moisture
Moisture
Maintained between 5–7% for even roasting and stability
Fermentation
Fermentation
Fully developed brown cores only
Bean Size & Count
Bean Size & Count
90–110 beans per 100g for balanced fat content
pH Balance
pH Balance
Natural acidity between 5.1–6 for flavour clarity
Inside the Making
The work at Byond happens within a system designed for patience and precision. Our Hyderabad facility spans 5,00,000 sq. ft. and brings together processes that are rarely housed under one roof in India.
Here, heritage and technology coexist. A legacy European conching system lends texture and depth that cannot be rushed, while modern refiners offer exact control over smoothness and structure. Automation ensures continuity, allowing scale without sacrificing restraint.
Quality is verified through rigorous checks on fat composition, acidity, and safety; so every batch performs predictably across applications. This is where reliability is formed, not asserted.
Here, heritage and technology coexist. A legacy European conching system lends texture and depth that cannot be rushed, while modern refiners offer exact control over smoothness and structure. Automation ensures continuity, allowing scale without sacrificing restraint.
Quality is verified through rigorous checks on fat composition, acidity, and safety; so every batch performs predictably across applications. This is where reliability is formed, not asserted.
The Mind Behind Byond
Sirish Kothapally has spent over 14 years working closely with chocolate across origin, process, and application. Through this journey, one belief has remained constant:
“chocolate in India does not have to play second fiddle to Europe.”
Byond is shaped around this conviction. With complete bean-to-bar control, the focus is on delivering ingredients that behave with consistency and integrity; so chefs, bakers, and chocolatiers receive the support their work truly deserves. Byond is envisioned as a brand that exists as a partner that stands firmly behind every creation.
Sirish Kothapally - Founder & CEO