Ooty Milk Chocolate — Classic Handmade, Nilgiris Fresh | OotyMade
Ooty Milk Chocolate — Classic Handmade, Nilgiris Fresh | OotyMade
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Description
The one that started it all. OotyMade's most-loved chocolate.
Made with fresh Nilgiris milk solids and premium cocoa, this classic milk chocolate is hand-tempered at 2,000m altitude — where the cool mountain air gives it a creaminess no factory can replicate.
- 🍫 Fresh Nilgiris Milk Solids — Real milk from the Nilgiris hills, not powder substitutes, for a distinctively rich and creamy melt.
- 🏔️ Handmade at 2,000m Altitude — Small-batch crafted in the cool Nilgiri mountains for superior texture and flavour.
- 🌿 No Artificial Preservatives — Pure ingredients, nothing artificial. Just chocolate the way it should be.
- ✨ Smooth, Velvety Melt — Perfectly tempered for that satisfying snap and slow, creamy melt on the tongue.
- 🎁 OotyMade's Bestseller — The most popular chocolate from the Nilgiris, loved across India.
❓ Frequently Asked Questions
What makes Ooty milk chocolate different from regular milk chocolate?
We use fresh Nilgiris milk solids instead of skimmed milk powder, giving our chocolate a richer, creamier flavour profile. Combined with hand-tempering at high altitude, the result is a texture and taste that mass-produced chocolate simply can't match.
Does it contain any artificial flavours or preservatives?
No — our milk chocolate is made with pure, natural ingredients only. No artificial flavours, colours, or preservatives.
How should I store it?
Store in a cool, dry place away from direct sunlight. Ideal storage temperature is 16–18°C. Avoid refrigeration as it can cause sugar bloom on the surface.
What is the shelf life?
Best consumed within 3 months of manufacture. Check the packaging for the exact best-before date.
Is it suitable for vegetarians?
Yes — our classic milk chocolate is 100% vegetarian.
Storage
Shelf life: 4 to 6 weeks from production date. No artificial preservatives. Store at 16 to 20 degrees Celsius.
Storage
Store in a cool, dry place at 16–20°C, away from direct sunlight and moisture at all times.
Refrigeration
Not required unless your room temperature exceeds 25°C. If you do refrigerate, allow the chocolate to reach room temperature before opening — this prevents condensation from affecting the texture.
Dispatch & transit
Every order is made fresh and shipped within 48 hours of confirmation. All chocolates are packed with protective insulation for safe pan-India delivery.
About bloom
If you see a white or grey layer on the surface of your chocolate when it arrives, that's "bloom" — it happens when chocolate experiences temperature variation during transit. It doesn't affect taste or safety in any way. Refrigerating the sealed pack for 20 minutes before opening usually resolves it.
Ingredients
Ingredients: Cocoa solids, fresh milk solids, cocoa butter, sugar, soy lecithin.
Dietary info: Vegetarian. Contains dairy and soy. No artificial preservatives, no artificial colours or flavours
Certifications: FSSAI certified. Handmade in Nilgiris district, Tamil Nadu. DPIIT Startup India recognized. Startup TN certified.
Origin: Nilgiris district, Tamil Nadu, India — handmade at 2,000 metres above sea level
Shipping & Delivery
Free shipping on all orders above Rs. 500.
Pan-India delivery
We deliver to all 28 states and 8 union territories of India. Dispatch is within 48 hours of order confirmation.
Delivery time
Metro cities (Bengaluru, Chennai, Mumbai, Delhi, Hyderabad, Pune): 2 to 3 business days.
All other cities and towns: 3 to 5 business days.
Remote areas: 5 to 7 business days.
Returns policy
As a perishable food product, we do not accept returns. However, if your product arrives damaged or in unsatisfactory condition, please WhatsApp us at [your number] with a photo within 24 hours of delivery. We will arrange an immediate replacement at no cost to you.
Gifting
Enter the recipient's address at checkout and add a personalised message — we'll include a handwritten gift note. All products are packed in sealed, protective packaging suitable for direct gifting.

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