The Journal
The sweeter sideof Nepal.
What makes a chocolate 'gourmet'?
From bean to bar, a look at the small decisions, tempering, salt, single-origin cocoa, that separate everyday chocolate from something you remember.
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A gift for every festival
Dashain, Tihar, Bhai Tika, how we design a wrapper for each season.
The farmers behind the flavour
Meet the growers whose crops make every Yeju bar possible.
How to build the perfect gift box
Pairing flavours, notes and wrapping for a box they'll never forget.
How to taste dark chocolate
Slow down, let it melt, and notice what the cocoa is telling you.
Chocolate & roses, done right
Why the classic pairing still says everything worth saying.
Gifting that your team keeps
Lessons from designing hampers for Nepal's biggest brands.