Category: Chocolates

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

As India’s 1st certified chocolate taster, I bring news that may be hard to swallow for Indian craft chocolate lovers: Indian bean-to-bar chocolates have struggled to secure awards at the prestigious International Chocolate Awards (Asia Pacific 2024 edition – Click for Link to winners). While introspecting, despite significant participation, what comes out clearly is that Indian chocolatiers, over the years, have consistently fallen short in key areas and hence are unable to carry the baton forward:

1. Lack of Imagination and Innovation: Indian makers often lack the creativity to produce the “chocolate magic” that captivates judges and audiences. Their innovations are typically safe and predictable, failing to push boundaries. In contrast, international award winners excel by using unique local flavors, unexpected combinations, and scientific techniques to create chocolates that surprise and delight. We currently see a lot of “me too’ variants in Indian chocolates.  
2. Missed Basics: Indian makers frequently overlook fundamental aspects such as understanding the cocoa bean’s capabilities, balancing flavors, and perfecting texture. Successful chocolatiers invest significant time in mastering these basics, ensuring each chocolate has the perfect balance and texture.
3. Flawed Recipe Development: Indian makers often create multiple chocolate percentages with the same bean, limiting their potential for unique, award-winning creations. Top chocolatiers use different beans for various percentages, tailoring recipes to highlight each bean’s strengths.
4. Underutilization of Traditional Flavors: Indian makers have not fully harnessed the rich variety of local flavors or embraced international flavors. Chocolatiers from regions like Japan skillfully blend local and international flavors, creating diverse, intriguing chocolates that stand out in competitions.
5. Excessive focus on the Indian Cocoa Beans: Indian makers focus heavily on beans with limitations in bitterness, astringency, and acidity, restricting their creative potential. To win global accolades, they need to diversify their beans, using a variety of origins to create chocolates with complex, diverse flavor profiles.
6. Intense Competition: Indian makers face fierce competition from countries like Japan, Taiwan, and Thailand, where artisans consistently innovate and set high standards in chocolate making. These countries push the boundaries of chocolate craftsmanship.
7. Cost-Centric Approach: Many Indian fine chocolate brands treat fine flavor chocolate as a typical “food cost +” business, prioritizing cost over flavor. This strategy is failing. Successful makers focus on flavor and quality, investing in high-quality ingredients and innovative techniques, even at higher costs.
8. Neglect of Craftsmanship: Indian makers need to shift focus from the cocoa bean to the chocolatier’s skill and artistry, creating extraordinary chocolates even with basic ingredients. Emphasizing craftsmanship and continually improving skills and techniques is crucial for producing exceptional chocolates.

Noteworthy: Indian cocoa beans, when exported, are used by international makers to craft award-winning chocolates, proving their potential. The real challenge is to leverage this potential through enhanced craftsmanship, innovation, and the strategic use of diverse flavors. Following are the strategies required to make Indian Chocolate makers Global Award Winners!

To elevate Indian bean-to-bar chocolates to a competitive level and secure wins at international awards, Indian chocolatiers need a strategic, well-rounded approach. Drawing from a decade of global experience, we recommend the following strategies for Indian bean-to-bar makers to elevate their chocolates on the global stage:

• Strategic Recipe Development: Move away from developing multiple percentages with the same bean. Tailor recipes to the strengths of different cocoa beans.
• Diversify Flavors and Ingredients: Utilize India’s rich variety of flavors to craft unique and innovative chocolate profiles purely based on merit of the application. 
• Enhance Craftsmanship: Invest in training artisans to recognise the factors that lead to success and create extraordinary chocolates, even with the limitations of Indian cocoa beans.
• Think Beyond Indian Cocoa: After introducing products with indian cacao purely on merit, Introduce cocoa beans from various origins to diversify flavor profiles and compete internationally.
• Innovate with Purpose: Align creativity with the taste preferences and standards of international judges while keeping in mind the local tastes and market/consumer requirements, ensuring innovations are both unique and appealing yet not a forcefit or made just for the awards.
• Benchmark Against Global Standards: Study and adopt relevant innovations from regions like Japan, Taiwan, and Thailand to enhance the quality and creativity of Indian chocolates, again purely based on merit rather than copy!
• Follow food/flavour/ingredient trends: It is important to derive inspiration from international trends from the food/sweets industry and incorporate again purely based on merit rather than copy!
• Focus on Fundamentals: Strengthen the basics—flavor balance, texture, and presentation—to meet and surpass international standards. Analyse each ingredient carefully. “Rubbish in is rubbish out!”.

By following this detailed plan, Indian bean-to-bar makers can systematically enhance their craft, innovate effectively, and position themselves to win prestigious international chocolate awards.

About Cocoatrait & 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