Taste the transformation: Evolution of chocolate

India is witnessing a significant transformation in its chocolate industry, with a growing demand for high-quality, artisanal chocolates. The country’s bean-to-bar chocolate market has seen a remarkable surge, with over 50 brands emerging in the last five years alone. This growth is driven by increasing consumer awareness about the origin, quality, and sustainability of chocolates.

Indian bean-to-bar chocolate makers are sourcing high-quality cacao beans from local farmers, supporting the country’s cocoa production. Brands like Manam Chocolates, Paul & Mike, and Kocoatrait are gaining recognition for their unique flavor profiles, innovative ingredients, and commitment to sustainability.

The growth of cocoa plantations in India is also on the rise, with young entrepreneurs spearheading this movement. The Indian Council of Food and Agriculture reports that cocoa production is expected to increase by 15% annually, reaching 25,000 metric tons by 2025.

The chocolate revolution in India is not limited to just bean-to-bar makers; it also includes innovative chocolate products like coconut sugar-based chocolates, turmeric-infused chocolates, and chocolates made from locally sourced fruits like mangoes and pineapples.

This shift towards artisanal chocolates has led to an increase in the demand for cocoa beans, encouraging farmers to cultivate cocoa trees. The Indian government has also launched initiatives to support cocoa farmers, providing training and resources to improve yields and quality.

The chocolate revolution in India is a testament to the country’s potential as a cocoa-producing nation and its ability to innovate and adapt to changing consumer preferences. As the demand for high-quality chocolates continues to grow, India is poised to become a significant player in the global chocolate industry.

Chef Gauri Varma is a Food Technologist and the Founder & CEO of Confect.