If you come to Bangalore, I can get you to meet my friend who runs Jus 'Trufs, they make some really good chocolates.
--V On Dec 16, 2012 6:06 AM, "Chew Lin Kay" <[email protected]> wrote: > So I found an article about good chocolate in India--has anyone tried the > shops listed, and what is your feedback if so? > > Chew Lin > > 12/16/12 The Hindu : Life & Style / Food : A delicious dark art > > www.thehindu.com/life-and-style/Food/a-delicious-dark-art/article4192286.ece?css=print1/2 > > Published: December 12, 2012 19:50 IST | Updated: December 12, 2012 19:50 > IST > > A delicious dark art > NEETI SARKAR > > Take a bite For a taste of heaven > > Artisan chocolates with exotic ingredients are the order of the day now. > Move over milk chocolate moulded into rectangular bars. Today’s chocolate > makers, or artisan chocolatiers, use chocolates with high cocoa content and > less sugar, which they then sculpt into highly ornate creative pieces of > art. > > What drives people to try their hand at the chocolate business? Nivedita > Prasad of Chocolate Philosophy, in R.T.Nagar, says: “India is fast catching > up with the chocolates for gifting trend. People realise that there is > space for them in this industry. Housewives do this as a hobby and make > money out of it since it is an easy business to start. One > does not need much investment. Having said that there is a certain skill > required to make handmade chocolates. Tempering of the chocolate is the > most important thing one has to know.” > > Speaking of how she set up Gallianoz (in Richmond Town) in 2002, Zaver > Divecha says: “Having moved to town from USA it was difficult to find > truffle chocolate manufacturers like the ones we find in Europe. Since I > was interested in cooking, I made a few and gifted them to a friend. Before > I knew it we had people asking for more. It was a hobby that turned into a > successful business.” > > “Over the years the business has grown mainly by word of mouth and today > we have an enviable client list that includes 5 star hotels, foreign > airlines, fine dining restaurants, luxury brands,” adds Zaver. > > It isn’t only those who’ve studied chocolate making that are taking to the > field. Anusha, a former techie, now an artist and chocolatier by passion, > is the owner of Chocorazzi. “I was always fascinated by the art of > chocolate making, and some casual experiments at home gave me the > confidence to take the plunge. I started making chocolates for friends and > relatives, and encouraged by their positive response, I ventured into the > retail sector and started taking online orders as well.” > > Despite artisan chocolates being more expensive than the typical chocolate > bar you could buy at a supermarket, Shalini Gowrisankar, owner of > Chennai-based Brown Station, observes: “There is a huge demand for > artisan chocolates, In fact as a start-up we have been making around 4,000 > to 7,000 chocolates each week. Currently, the market primarily revolves > around weddings, corporate gifting, and birthday parties and of course for > personalmarket primarily revolves around weddings, corporate gifting, and > birthday parties and of course for personal consumption too.” > > Unique flavours are the biggest USP when it comes to such businesses. From > chilli and maple syrup to liquor and even herbs, in the world of chocolate > making, impossible is nothing. Dhruva Prakash, co-founder, Brown Station > says: “Some of the flavours we offer include Berry Sensation (chocolate > infused with raspberry filling), Indian Indulgence (creamy milk chocolate > enriched with a sweet liquid centre, with the traditional flavours of > India), Fig it (Dry figs infused with thick dark chocolate), Belgian > Beauty, Buck Eye (chocolate and peanut butter) and Cherlate (cherry infused > with rich chocolate ).” > > As with fashion, chocolate too has its own set of fads and some are cyclic > in nature. Providing a forecast on the upcoming artisan chocolate trends, > Chocolate Philosophy’s Uma Raju says: “Dark chocolate is already a trend. > We have a range of single-origin chocolates made from cocoa beans grown in > a specific geographic area of the world. Ecological factors such as soil, > rainfall, heat, humidity, and adjacent crops create the unique aroma and > flavour profiles. We also think that the ‘no sugar added’ chocolate is > slowly catching up.” > >
