If you’ve ever wanted to refine your chocolate palate, learn the secrets of fine chocolate, or even start your own bean-to-bar brand, there’s no better way than becoming a certified Chocolate Taster. And if you missed the 5th International IICCT Chocolate Tasters Certification Course hosted Cocoashala in Chennai for participants from across the world, you missed one of the most transformative chocolate experiences in India!

For the fifth time, Cocoashala brought this prestigious certification program to India, proving why it remains the most sought-after chocolate course for bean-to-bar chocolate makers, chocolatiers, traditional Indian sweet makers, chocolate entrepreneurs, and fine food connoisseurs. More than just a course, this was an immersive sensory journey, taking participants deep into the world of chocolate tasting and appreciation.

The Art of Being a Chocolate Taster

Over 11 immersive days and 3 different states, participants from across India and beyond mastered the art and science of chocolate tasting. They learned how to:

• Identify fine flavor cacao and analyze flavor development
• Detect defects and distinguish between mass-market and premium chocolate
• Appreciate the nuances of various foods and create flavor archetypes

And for the first time, Level 3 participants had the exclusive opportunity to craft their own chocolate batch using exotic cacao beans from global origins and personalized recipes! With the Cocoashala Flavor Evolution/Recipe Tool, they applied their learnings to create unique chocolate bars—one they could call their own!

Beyond the Classroom: A Chocolate Odyssey

The experience extended far beyond theoretical learning. Attendees explored cacao fermentation units, cocoa farms, and chocolate-making facilities across three Indian states. They even participated in a blindfolded chocolate tasting at 30,000 feet altitude while on a flight! and also indulged in the rich diversity of Indian cacao origins and various local and relevant culinary delights including banana tastings, coffee tastings, milk powder tastings, sugar tastings, cocoa butter tasting and of course tasting over 50 varieties of chocolates! The program gave them first-hand exposure to the rich diversity of exotic cacao origins, preparing them to become true experts in the field.

Why This Certification is a Game-Changer

With India poised to become a global leader in bean-to-bar chocolate, obtaining a Chocolate Taster certification from Cocoashala isn’t just a personal achievement—it’s a game-changer for anyone serious about making an impact in the chocolate industry.

“Cocoashala is the world’s first and only comprehensive incubation unit for bean-to-bar chocolates. Over the last eight years, we have shaped the future of India’s craft chocolate industry, enabling many of the country’s top craft chocolate brands to succeed and training them in chocolate tasting and bean-to-bar chocolate making.” – L Nitin Chordia, India’s First Certified Chocolate Taster and Co-founder of Cocoashala.

Don’t Miss Out – Your Chance to Join the Next Batch!

If you’re feeling the FOMO, here’s some good news—the next edition of the IICCT Chocolate Tasting Certification Course is coming soon to a city near you in India! Seats are already filling up, so pre-enroll now to secure your spot.

Call India’s first certified chocolate taster, L Nitin Chordia, at +91 9600064846 or visit www.cocoatrait.com to sign up!

About Cocoashala

Cocoashala is a pioneering institution and incubation unit dedicated to fostering excellence in bean-to-bar chocolate education in India. Co-founded by L Nitin Chordia and Poonam Chordia, India’s first certified chocolate tasters, Cocoashala is on a mission to transform India into a global hub for award-winning chocolate brands. Their world-class training programs are designed for professionals looking to master the craft of chocolate tasting and chocolate making.

If you’re serious about chocolate, becoming a certified chocolate taster might just be your golden ticket into the world of fine chocolate! Contact us now! +91 9600064846 or nitin@cocoatrait.com

Chennai, India – October 9, 2024 – It has been our pursuit for many years to offer International Cocoa Beans In India. Cocoashala, India’s premier bean-to-bar chocolate incubation institute, is proud to announce a groundbreaking opportunity for Indian chocolate makers: access to some of the world’s most celebrated fine-flavor cacao beans. Known for incubating India’s leading bean-to-bar brands, Cocoashala continues to drive innovation in India’s craft chocolate movement, empowering creators with top-tier ingredients that can propel them onto the international stage.

“As India’s bean-to-bar industry evolves, the need for the finest raw materials is paramount,” said L Nitin Chordia, Founder of Cocoashala and India’s first certified chocolate taster. “Without access to world-class beans, Indian makers are left at a disadvantage in the global arena. It’s time to equip our community with the best beans available—so they can craft extraordinary chocolate and take home international accolades. Indian cacao genetics have their limitations and will continue to improve, however, the future of award-winning Indian chocolate starts with superior beans and hence at this point, we decided to make International Cocoa Beans In India accessible to the Indian makers.”

The premium cacao beans, handpicked by Nitin Chordia, are sourced from renowned regions like Tanzania, Nicaragua, the Philippines, and the Dominican Republic. Specific farms and producers have been chosen to represent the best that is available to Indian bean to bar makers, keeping in mind the flavours these beans are capable of expressing. Each selection is tailored to help Indian chocolate makers amplify their talents, fostering creativity and excellence. “These beans are the bridge to success for India’s chocolate artisans, giving them the tools to create products that can compete on the world stage,” Chordia added.

Cocoashala’s initiative is revolutionary in its accessibility: offering these beans in small, affordable quantities, it opens the door for every Indian bean-to-bar maker, regardless of scale, to experiment with world-class ingredients. This democratization of premium cacao will not only enhance the quality of Indian chocolate but also position India as a rising player in the global craft chocolate community.

“India is at a turning point in its bean-to-bar journey,” Chordia emphasized. “With these exceptional beans, we will break the cycle of missing out on international awards and begin crafting chocolate that competes—and wins—on the world stage. It is an opportunity for bean to bar makers to showcase their ability and creativity. At Cocoashala, we want to live up to our reputation of being an enabler and contributing to the success of the bean to bar industry.”

L Nitin Chordia; nitin@cocoatrait.com; +91 9600064846

About Cocoashala:

Co-founded by India’s first certified chocolate tasters, L Nitin Chordia and Poonam Chordia, Cocoashala is dedicated to transforming India into a global hub of award-winning chocolate makers through world-class education and incubation services. “Unlock the full potential of your chocolate business with Cocoashala’s expert guidance—where tradition meets innovation to craft excellence.”

Heavy Metals in Chocolate in India like Cadmium, Lead and Mercury have become a significant concern for consumers, particularly in products like chocolate, where the sources of raw materials can vary widely. While industrial chocolate makers usually have a process in place to detect them across various stages and the final product, craft chocolate makers are often guilty of not testing often.

Heavy metals post health risks. Cadmium for example, is a toxic metal that can cause kidney damage and bone demineralization over long-term exposure. Lead is a well-known neurotoxin that can cause neurological and cognitive impairments, particularly in children. It also poses risks to cardiovascular and kidney health in adults. Mercury exposure can affect the nervous system and brain development, particularly in fetuses and young children. It can also damage the kidneys and digestive system. FSSAI provisions the metal contaminants of heavy metals in various food products.

These above Heavy Metals in Chocolate in India can come from several sources, including:

1. Soil Contamination: Cacao plants can absorb heavy metals like cadmium and lead from contaminated soil. The contamination may occur naturally due to the presence of these metals in the earth’s crust (for example in volconic soils of Latin America), forest fires and weathering of rocks or it may be exacerbated by industrial pollution and the use of certain fertilizers or pesticides.
2. Water: Irrigation water contaminated with heavy metals can also be a source. If the water used to irrigate cacao trees contains heavy metals, they can be taken up by the plant and accumulate in the cacao beans.
3. Processing Equipment: During the processing of cacao into chocolate, heavy metals can be introduced through the use of certain machinery or equipment. If the equipment is not properly maintained or is made from materials that leach metals, contamination can occur.
4. Ingredients Used: Introducing ingredients that have a possibility of metal contamination increases the chances of the chocolate containing traces of heavy metals. At the farm level, a source of contamination is also from fertilizers. In the craft chocolate industry, ingredients like sugar, cocoa butter, and other added ingredients are often not tested for heavy metals and can be a common source of contamination.
5. Environmental Pollution: Airborne pollutants, such as dust containing heavy metals, can settle on cacao plants and beans during cultivation, harvesting, drying, or transport. This is particularly a concern in areas with high levels of industrial activity or mining operations and may arise from the burning of leaded gasoline and diesel fuel, from leaded paint, the burning of plastics and/or garbage, the operation of smelters and other industrial processes, use of fertilizers, and emissions from coal-fired power plants, among others. Lead moves through air and gets mixed with dust particles ending up on the ground adhering to the sticky beans.
6. Packaging: Some packaging materials, especially if they are recycled or not properly regulated, might contribute to heavy metal contamination in the final chocolate product.

Suggestions for craft chocolate makers to avoid heavy metal contamination in chocolates:

• Sourcing Carefully: Select cacao from regions with low heavy metal content and work with certified suppliers. Stop purchasing beans from regions with high cadmium.
• Planting: Farmers should stop planting new orchards in regions with high cadmium.
• Increasing Soil pH: Increasing soil pH can help reduce heavy metal contamination in cocoa by decreasing the bioavailability of heavy metals in the soil. Heavy metals like lead, cadmium, and others are more soluble in acidic soils (low pH). When the soil is acidic, these metals are more likely to dissolve into the soil solution, making them more available for plant uptake. As the pH of the soil increases (becomes more alkaline), the solubility of many heavy metals decreases. This means that metals are less likely to dissolve into the soil solution and more likely to bind to soil particles, reducing their availability for absorption by cocoa plants.
• Testing Regularly: Implement rigorous and routine lab testing of all ingredients, including cacao, sugar, and flavorings, for heavy metals and at every stage.
• Maintaining Equipment: Keep processing equipment clean and well-maintained to avoid contamination.
• Practicing Good Manufacturing: Follow strict hygiene and safety protocols to prevent cross-contamination and monitor the environment. Establish bean cleaning/winnowing Quality Assurance (QA) practices for lead contamination.
• Training Staff: Educate staff on the risks and prevention of metal contamination.
• Ensuring Supply Chain Transparency: Audit suppliers and maintain clear visibility into ingredient sourcing.
• Complying with Standards: Adhere to all regulatory limits for heavy metals in food products and consider third-party certification.
• Communicating with Consumers: Be transparent about safety measures and clearly label products tested for heavy metals.

About Cocoashala & L Nitin Chordia:

L Nitin Chordia is India’s 1st certified chocolate taster (2014) and operates Cocoashala, India’s only Bean to Bar Chocolate incubation and training unit. Cocoashala is an innovative incubation unit dedicated to nurturing and developing bean-to-bar chocolate brands. With a focus on quality, sustainability, and education, Cocoashala aims to empower chocolate makers by providing comprehensive training, resources, and support. Its objectives include fostering creativity in chocolate making, promoting ethical sourcing of cocoa beans, and elevating the standards of artisanal chocolate production. Through its programs, Cocoashala seeks to create a thriving community of skilled chocolate makes who are committed to excellence and sustainability in the chocolate industry. With its 1st of its kind program CocoaAscend, Cocoashala intents to establish India firmly in the global Bean to Bar chocolate space. Cocoashala also is the Indian partner of IICCT, UK and hosts the popular chocolate tasting certification courses for global audiences in India.

Press Contact: L Nitin Chordia; Contact: +919600064846; nitin@cocoatrait.com