Category: Chocolates

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Cocoashala Launches CocoaAscend: Elevating Bean-to-Bar Chocolate Makers to Global Award Winners!

Cocoashala, a leading chocolate training academy, announces “CocoaAscend” a transformative program designed to help bean-to-bar chocolate makers achieve top-tier quality. This 1st of its kind partner program is aimed at gaining prestigious global awards and recognition, thus, transforming them into industry leaders.

Background: Indian cacao and bean-to-bar chocolate makers have faced significant criticism and a recent drought of awards at the Asia Pacific level due to fierce competition from Taiwan, Thailand, Japan, and China. This highlights the need for Indian chocolatiers to elevate their craft and ensure India shines on the global stage. The core issues are a lack of imagination, innovation, application, intent, vision, insights, and a competitive spirit—all essential for creating “chocolate magic.” It’s time for Indian makers to step up and showcase their true potential.

Spearheaded by L Nitin Chordia, India’s first certified chocolate taster and founder of Cocoashala, the CocoaAscend program offers comprehensive support, covering every aspect of chocolate production and brand development, from raw material sourcing to product marketing and distribution. “Our mission with CocoaAscend is to guide chocolate brands through a transformative journey, helping them achieve unparalleled excellence and global recognition” said L Nitin Chordia. “With our extensive experience and deep industry knowledge, we are committed to elevating the standards of chocolate making and ensuring that our participants succeed on a global stage.”

CocoaAscend Program Highlights:

  • Raw Material Sourcing: Ethical, sustainable practices for premium cacao.
  • Storage & Machinery: Optimize conditions and introduce advanced / optimal equipment.
  • Manufacturing & Recipes: Improve process, Enhance consistency, flavor, and texture.
  • Branding & Packaging: Develop compelling brand stories and sustainable packaging.
  • Marketing & Distribution: Strategic market visibility and penetration.
  • Awards Preparation: Guidance on preparing, entering and excelling in competitions.

Benefits of CocoaAscend:

  • Enhanced product quality with superior flavor and texture.
  • Increased market visibility and consumer engagement.
  • Industry recognition through awards and accolades.
  • Sustainable practices for long-term success and profitability.

CocoaAscend is set to revolutionize the bean-to-bar chocolate industry by providing the tools, knowledge and insights necessary for brands to achieve excellence. With Cocoashala’s expert guidance, participants will not only create award-winning chocolate but also establish themselves as leaders in the market.

About Cocoashala & L Nitin Chordia:

L Nitin Chordia, based in Chennai, is India’s 1st Certified Chocolate Taster. Nitin has been a judge at the International Chocolate Awards, London. Cocoashala has trained most top bean to bar makers in India and helped them grow in this highly profitable and exciting Bean to Bar chocolate making industry. Since 2019, Cocoashala has been working tirelessly to promote the cocoa and bean to bar chocolate industry in India by nurturing startups and providing them with the necessary resources to succeed. Over the last decade, we have offered various courses to help bean to bar makers succeed in India and globally. The link to the courses are: https://cocoatrait.com/product-category/shop/events/

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The Ultimate Guide to Ceremonial Cacao in India: Unveiling the Ancient Elixir

Kocoatrait Ceremonial Cacao

Kocoatrait Ceremonial Cacao
Kocoatrait Ceremonial Cacao India

Are you looking to delve into the world of ceremonial cacao and you are currently based in India? You’ve come to the right place. This ancient elixir has been cherished for centuries, and today, it’s making a significant comeback. In this comprehensive guide, we’ll explore everything you need to know about ceremonial cacao, from its history and benefits to how to use it for your own ceremonies.

What is Ceremonial Cacao?

Ceremonial cacao is more than just chocolate; it’s a sacred plant medicine used in traditional ceremonies for spiritual and healing purposes. Unlike regular chocolate, which is processed and often contains additives, ceremonial cacao is pure, minimally processed, and made from high-quality cacao beans.

The History of Ceremonial Cacao

The use of ceremonial cacao dates back to ancient Mesoamerican cultures, including the Mayans and Aztecs. These civilizations revered cacao as a divine gift, using it in rituals, ceremonies, and as a form of currency. The word “cacao” itself comes from the Mayan word “ka’kau,” and the cacao tree’s scientific name, Theobroma cacao, translates to “food of the gods.”

The History of Ceremonial Cacao in India

The use of ceremonial cacao in India is more recent and not yet popular. However, this trend is changing fast.

Health Benefits of Ceremonial Cacao

Ceremonial cacao is packed with nutrients and compounds that offer a plethora of health benefits:

  • Rich in Antioxidants: Cacao is one of the richest sources of antioxidants, which help combat free radicals and reduce inflammation.
  • Mood Enhancer: The presence of compounds like theobromine and phenylethylamine in cacao boosts mood and promotes a sense of well-being.
  • Heart Health: The flavonoids in cacao can improve heart health by lowering blood pressure and improving blood flow.
  • Increased Focus and Clarity: Ceremonial cacao can enhance mental clarity and focus, making it an excellent tool for meditation and spiritual practices.

How to Prepare Ceremonial Cacao

Preparing ceremonial cacao is a simple yet profound process. Here’s a step-by-step guide:

  1. Choose High-Quality Cacao: Start with high-quality, organic ceremonial cacao. Look for brands that source their beans ethically and sustainably.
  2. Measure the Cacao: A standard dose is around 1 to 1.5 ounces (28-42 grams) per person. This can vary based on the experiences a person has had in the past.
  3. Heat the Water: Heat water to just below boiling. Avoid using boiling water as it can destroy the beneficial compounds in cacao. Alternatively, boil water and let it cool for a minute before proceeding to the next step.
  4. Mix the Cacao: Place the cacao in a bowl or blender, add the hot water, and blend until smooth. You can also add natural sweeteners like honey or agave, spices like cinnamon or chili, herbs like maca or shatavari and a pinch of sea salt.
  5. Set Your Intention: Before consuming the cacao, set a clear intention. This could be for healing, clarity, creativity, or any other purpose.
  6. Drink Mindfully: Sip the cacao slowly, savoring each sip and staying present in the moment.

How to Use Ceremonial Cacao in Your Spiritual Practice

Ceremonial cacao can be a powerful addition to your spiritual practice. Here are some ways to incorporate it:

  • Meditation: Use ceremonial cacao before meditation to deepen your practice and enhance your focus.
  • Journaling: Drink cacao before journaling to open your heart and mind, allowing for deeper reflection and insight.
  • Group Ceremonies: Host a cacao ceremony with friends or community members to share the experience and amplify the energy.
  • Yoga: Combine cacao with a yoga session to enhance your physical and spiritual connection.

You can enjoy and use the below ceremonial cacao music which we have composed.

Ceremonial Cacao Music

Where to Buy Ceremonial Cacao in India

When purchasing ceremonial cacao, it’s essential to choose reputable sources. Look for companies that prioritize ethical sourcing, fair trade practices, and sustainability. Understand the difference between regular chocolates and ceremonial cacao and what Ceremonial Cacao Kocoatrait offers at (click link): https://cocoatrait.com/product/kocoatrait-100-dark-ceremonial-cacao-in-india/

Conclusion

Ceremonial cacao is a powerful tool for personal and spiritual growth. Whether you’re new to this ancient elixir or looking to deepen your practice, incorporating ceremonial cacao into your life can bring profound benefits. Remember to approach it with respect and intention, honoring its rich history and the wisdom of the cultures that have used it for centuries.

Discover the magic of ceremonial cacao in India and let it guide you on your journey to wellness and spiritual enlightenment. Start your cacao journey today and experience the transformative power of this sacred plant medicine.

By following these tips and insights, you’ll be well on your way to enjoying the myriad benefits of ceremonial cacao, all while honoring its rich history and traditions. To know more and host ceremonies in India contact: +91 9600064846; nitin@cocoatrait.com

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Cocoa Bean Prices in India

We are currently seeing mayhem on the cacao stock exchanges worldwide, the prices of a commodity which we cannot easily assume anymore.

Cacao, often referred to as the “food of the gods,” is a highly sought-after commodity globally, valued for its use in producing chocolate and other confectionery products. Derived from the seeds of the cacao tree (Theobroma cacao), this tropical plant is primarily cultivated in regions near the equator, including West Africa, Latin America, and Southeast Asia.

As a commodity, cacao holds significant economic importance, with a complex supply chain involving farmers, exporters, processors, and manufacturers. The market for cacao is influenced by various factors, including weather conditions, labor costs, ever increasing global demand for chocolate products, and government policies in producing countries.

The trade of cacao involves both raw cacao beans and processed products like cocoa powder and cocoa butter. Futures contracts for cacao are traded on commodity exchanges, allowing stakeholders to hedge against price fluctuations and manage risk in the volatile market.

Let’s take a brief detour into Coffee as a commodity has a cyclical price trend and estate owners make up for their losses to maintain an estate usually easily with every upturn in the cycle. A 10 year steep fall with several 3-4 year cycles is typical in coffee with ups and downs providing opportunities to one and all in the business. The graph below is self explanatory.https://tradingeconomics.com/commodity/coffee. But why are we still not talking about cacao?

Let’s now dive into cacao, a commodity or crop which makes our favourite chocolate! Most consumers do not associate this crop with their chocolate but the current news about it being valued the same as copper raises many eyebrows and garners the required attention to this commodity.

I’d like to bring to the table a few facts. In the last 50 years cacao has been a rather stable price crop with an exception of a price spike in 1977 and the increase caused due to extreme weather events that impacted the crops and hence production in West Africa. West Africa produces around two-thirds of the world’s cocoa and it is expected that any impact (small or big) is bound to imbalance the world’s demand/supply situation. The background behind the current unprecedented increase or spike in the pricing needs to be understood. Cacao prices have not seen this surge in the past ever. Cost of inputs to farmers have not changed in the last 8 months. The price difference Bulk Vs commodity cacao is narrowing and this does not augur well for either mass or speciality chocolate brands. While the earlier price differential used to be 50% (between bulk Vs speciality cacao). With the prices of bulk cacao increasing three times, that differential will now be unaffordable by both the speciality chocolate manufacturers and consumers alike.

What we expect: At Cocoashala, we expect the prices to start cooling off within the next 3-4 months and then we are looking at prices reducing over a 2 year period and stabilising at the 3500 USD/ton levels. Will the next 2 years impact the chocolate consumer? Yes! While manufacturers will find smart ways to keep the consumer happy to buy more chocolates, consumers would see their sweet treats becoming more expensive and they would basically have to pay more for lesser. Cocoa butter which costs 3 times the price usually will continue to remain the most critical input to the chocolate industry and the prices would take longer than the cacao bean to cool off.

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Chocolate Tasting Course India

Welcome to the world of chocolate mastery! Cocoashala, nestled in the heart of Chennai, India, proudly announces the triumphant success of the 4th International IICCT Chocolate Tasting Course India which was hosted over 3 levels (Level 1,2&3) and 10 days! This remarkable achievement signifies a monumental leap towards positioning India as a global leader in bean-to-bar chocolate craftsmanship.

The recent Chocolate Tasting Course India wasn’t merely an educational endeavor; it was an exhilarating culinary odyssey that captivated participants from across the globe. Over the span of ten indulgent days travelling 5 states, seven esteemed Indian bean-to-bar chocolate makers and ten industry professionals embarked on a journey of sensory exploration and discovery like never before. Together, they delved into the intricate art of chocolate tasting and appreciation, setting new benchmarks in the industry. “The future of the Industry was present at the course and we are proud that India would be a force to reckon with in the future of bean-to-bar chocolates globally.”

One of the most remarkable aspects of this certification program was its comprehensive approach. Participants didn’t just learn about chocolate; they experienced it in its purest form. From unraveling the mysteries of cacao fermentation units, the magic of chocolate making units to savoring local delicacies spanning five states, every moment was an opportunity to deepen their understanding of chocolate flavors.

The adventure reached new heights—quite literally—as participants engaged in blindfolded chocolate tastings at altitudes of 15,000 feet. Amidst breathtaking landscapes, they surrendered to the symphony of flavors, forging bonds over their shared passion for cocoa.

Behind Cocoashala’s success lies a vision to propel India onto the global stage of fine flavor chocolate production. As L Nitin Chordia, Co-founder of Cocoashala, asserts, “Cocoashala is the world’s 1st incubation unit for bean-to-bar chocolate brands, driving the success of India’s burgeoning chocolate industry through unparalleled education and tools. The aim to Cocoashala is for home grown Indian bean-to-bar chocolate makers to win more awards and accolades internationally. This enables them to reward the Indian cacao farmers.”

Exciting pictures and videos of the magical and transformative 10 days of the Chocolate Tasting Course India are available at: https://drive.google.com/drive/folders/1iTtIPnvV3E4xC8UR8XKcmlsqAARbg6Jw?fbclid=IwAR1KjnIHAQRxUtK8ukQL9YVnO0nlblEpIKLUKmGkGOKxZplfJCFd5_u8Yyw

The resounding success of the 4th International IICCT Chocolate Tasting Course India underscores India’s potential as a key player in the global bean-to-bar chocolate arena. With aspirations to produce more Level 3 participants than any other country, Cocoashala remains steadfast in its commitment to nurturing India’s chocolate-making talent.

Excitingly, limited seats are now available for pre-enrollment for the 2025 edition. Don’t miss your chance to embark on this transformative journey with Cocoashala. Visit Cocoashala’s official website.

Some feedback from out level 3 students about the Chocolate Tasting Course India are below:

Hello everyone, I know it’s late, but just been caught up with things. Thought I’d share my bits on the last couple of weeks. It has been and amazing journey of diving deep into the world of chocolate. Even though we are people who work with it everyday, it was exciting and heartwarming to share it with like minded people sharing the same kind of passion for learning. Thank you @⁨Martin Christy⁩ and @⁨Flori IICCT Martin⁩ for creating this programme to educate the world about a produce that is more than often neglected. @⁨L Nitin Chordia⁩ @⁨Poonam Chordia⁩ thank you for a beautiful start to the journey with Cocoashala and the introduction to craft chocolate making, it was eye opening to learn that if you really believe in something, you will always find a way. (I’m referring to those brilliantly ingenious machines we saw). And even though we might have had a really tight schedule, every part of it was super exciting enough to keep us motivated. @Luca Beltrami Go Ground Beans⁩ loved the hospitality at your fermentary and to know the story of your journey in India and the way it has become your home was extremely touching. @⁨Prasanna Gudi Subko⁩ thank you for initiating some of us into the world of coffee, with those numerous cups of great coffee and a super exciting cupping session. I will be reaching out to you on a regular basis now to learn more. 😜 more than all of this, I hope some your energy rubs off on all of us. It almost used to worry me if I hadn’t heard “TRINITARIO” for a while. @⁨Manali Khandelwal Subko Cacao⁩ what a lovely time we had at the mill, to see the journey from pod to bar, and experience all those chocolates to realise the evolution from one version to the other. The sea buckthorn almond cube is just ❤️ @⁨Zouheir Level 3 2024⁩ it was lovely to meet you and get to know you. I would have loved to spend some time with you before returning but unfortunately had to rush. I will keep in touch with you though, and wish you all the best on your revival mission. 💪🏼… will be waiting to taste some. And also for the Kona 😉 @⁨Giorgia Martone Level 3 2024⁩ thank you for the those lovely words. It was nice to be your short breakfast and tour guide, and to watch the excitement you had to learn about a different culture. @⁨Erin Seidemann Level 3 2024⁩ it was great knowing you, the number of different things you do and the juggling between the finance, pastry and flying.. phew! Just knowing about it is an adventure for me. Kudos to you! @⁨Xania Wong Level 3 2024⁩ thank you for putting your brilliant mind at work throughout this journey. It was fascinating to know how you shuffle between 6 countries. I guess me and Manali did get to see the lighter side too. 😉 the soft airport humming still resonates in my ear 😂 guess I’d be listening to more Cantonese music from now on. And keep up your love for good food and wine. 🍷 Hope we all keep in touch and meet up whenever we are nearby to catch up on these memories… Any time y’all are in Hyderabad, you have a home with us. – Chef Sukumar Maharathy, Manam Chocolates, Hyderabad, India

It was a wonderful experience and very meticulously planned by the team. The journey has been remarkable and I can’t wait to be a part of the Alumni. I also look forward to taking up the course in other cacao growing regions of the world. My palette is trained, and senses heightened. The course creates opportunities to elevate and uplift the experiences offered to customers. Highly recommended for professionals in the field. – Chef Ruby Islam, Manam Chocolates, Hyderabad, India

I had an incredible learning experience with the IICCT, facilitated by our expert instructor, Martin, whose passion and knowledge about chocolate were truly inspiring. The course not only deepened my understanding of chocolate but also connected me with a diverse group of international students, enriching our learning through shared experiences and perspectives. I highly recommend this course to anyone looking to expand their chocolate knowledge and connect with like-minded individuals in the industry. Prasanna Gudi, Subko Cacao, Mumbai, India

Hey Guys, Just wanted to drop a note to say thank you to each one of you for the entire experience.
Martin, Flori and Nitin for arranging and executing such a complex number of variables to pack so much into such little time. To everyone else, it was an honest pleasure to get to know you, to learn from you, to hang out with you and taste so much chocolate with you! – Chef Manali Khandelwal, Subko Cacao, Mumbai, India

Definitely agree with everything said. It will take me many days and hopefully a lot more sleep to process and remember everything we have done since it has been so much so quickly. But especially want to call out Martin and Flori for their knowledge, encouragement, support, and friendship. Nitin for having the unenviable job of organizing this logistical nightmare of flights, hotels, and transportation and putting up with all our jokes about it. And to all of you who live in country and have been patient with my endless questions about your customs and wonderful food and culture and to thank you especially for your over-the-top hospitality that truly means a lot and has made me feel welcome in each place we went. It is because of all of you and all the friends I have made on this trip that I was able to power through it and even look forward to spending time and chatting with each of you when all I wanted to do was sleep. As delicious as fine chocolate can be, it is the people in the industry that keep me coming back. Thank you all for your friendship. It has been my absolute pleasure to meet you and get to know you. And I hope to return your kindness when each of you visits New Orleans. Love to all and I look forward to keeping in touch and seeing what wonderful things you are all up to. – Erin Seidemann, New Orleans, USA.

My fellow cocoa brothers and sisters, Reflecting on the past week, I’m filled with a profound sense of gratitude for the extraordinary experiences we shared. From the amazing cocoa farms to the impressive chocolate boutiques, each moment was a treasure. Our adventure together, especially the blind tasting on the plane ✈️ was nothing short of magical. Such moments truly underscored the unique bond we share over our passion for cocoa and chocolate. A special shoutout to Nitin, whose skills as a facilitator were unparalleled. You brought us together in ways we couldn’t have imagined, making every interaction memorable. Martin, your depth of knowledge in cocoa and chocolate was nothing short of inspiring. Your insights added a rich layer to our journey, deepening our appreciation for every chocolate bite To Manali and Prasanna, witnessing your love and passion for your company was really admirable. Luca, revealing your special project GoGround to us was a highlight. Your vision and dedication are truly commendable, and I’m definitely excited to see where this journey takes you. Ruby and Sukumar, tasting your +300 products was an extraordinary experience that I’ll never forget!! Your creativity and passion for chocolate shine through in every piece I tasted. To everyone else who shared this journey with us. I have no doubt that our shared love for cocoa will reunite us somewhere around the world. The memories we’ve created will be cherished deeply. THANK YOU all for making this trip an unforgettable expedition into the heart of cocoa and chocolate. Here’s to many more adventures and to the enduring bonds we’ve forged. – Zouheir, Australia

Thanks to everyone for the patient support, for the kindly warm welcome, for the generously sharing.
I felt in love with India , again. I will come back. Everyone is welcomed in Bologna i haveva comfortable guest room and Bologna is quikly and easily connected with Milan, Florence even Rome. I’m truly inviting you to come. Tortellini home made are waiting for you 😁😁🤗 – Giorgia Martone, Italy.

About Cocoashala:
Cocoashala stands as a pioneering institution and incubation unit dedicated to fostering excellence in bean-to-bar chocolate education in India. With a mission to elevate India into a global hub of award-winning chocolate craftsmanship, Cocoashala offers world-class education and training programs for chocolate enthusiasts and industry professionals alike.

Register for the 2025 Chocolate tasters certification course in March or the 3 day bean to bar chocolate making course each month @ Cocoashala.

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Explosive Revelation: India’s 1st Certified Chocolate Taster Reveals Shocking Connection Between Fine-Flavored Indian Cacao and South Indian Idlis

As we eagerly count down the days to World Idli Day on March 30th, the celebration holds a special place at Cocoashala, Asia’s only Incubation center for Bean to Bar Chocolates & Kocoatrait Sustainable Chocolates. Over the last decade, L Nitin Chordia, Co-Founder of the venture, has embarked on extensive journeys across South India and Assam in pursuit of fine-flavored Indian cacao. Nitin’s mission involves administering farmer training programs, mentoring initiatives, and implementing cocoa post-harvest protocols to help establish India as a prominent player in the global fine flavor cocoa arena.

Idli’s in the streets of Madurai, Tamilnadu, India

Interestingly, Nitin’s constant travel companion and go-to meal while exploring cocoa farms are idlis. Renowned for their availability, lightness, and ease of digestion, idlis serve as the perfect breakfast (or any-time meal) for Nitin. These traditional South Indian delicacies are not only a comfort food staple but also a rich source of dietary fiber, protein, calcium, and iron.

Much like the fermentation process crucial to the world of cacao, idlis undergo a transformative fermentation that enhances their nutritional and protein efficiency. The process begins with carefully selecting and soaking key ingredients, followed by meticulous grinding and fermentation, resulting in the creation of the perfect idli batter.

Idly at my beloved SSS Idly, Benz Circle Vijayawada, Andhra Pradesh, India

Nitin draws parallels between the fermentation of idlis and cacao/chocolate making, highlighting the role of yeast, lactic acid bacteria (LAB), environmental factors, containers, acidity levels, temperatures, and refining (grinding) processes. The south Indian stone grinder, a shared tool in both idli and chocolate making, contributes to the creation of award-winning chocolates and delicious idlis alike.

Intriguingly, the transfer of bacteria from the air and the hands of the operator plays a pivotal role in successful fermentation for both idlis and cacao. Nitin notes that just as a pinch of salt prevents over fermentation and fosters the growth of good bacteria in idlis, sugar in cacao aids in the fermentation of cacao. Starter cultures, in the absence of natural microflora, are employed for both idlis and cacao, with sensory profiles of idlis and chocolate prepared using starter cultures being deemed superior.

Podi idly at Shri Gowri Krishnaa, Gopalapuram, Chennai, Tamilnadu, India

However, Nitin humorously asserts that chocolate idlis have not yet found their place, emphasizing that no one has successfully mastered this intriguing combination. As we approach World Idli Day, Cocoashala & Kocoatrait Sustainable Chocolates invite you to discover and savor the richness of idlis and appreciate the fascinating similarities between the world of fine-flavored Indian cacao and the beloved South Indian comfort food.

About L Nitin Chordia & Cocoashala

L Nitin Chordia is India’s 1st certified cacao and chocolate taster. Nitin works with an aim to transform India cacao and chocolate, doubling Indian cacao farmer income and placing India firmly in the world cacao map. Nitin has represented Indian cacao at various international forums. Nitin is the 1st Indian Judge at the International Chocolate Awards, London. Nitin is the 1st Non-founder teacher at the IICCT, London.

Nitin operates Cocoatrait with an aim to promote fine chocolate consumption. Cocoashala is a part of Cocoatrait which is an initiative to promote knowledge, production and consumption of fine chocolates in India. Cocoashala also aim to invest in research, development and enhancement of fine chocolate techniques, processes and recipes’.

Contact: L Nitin Chordia, nitin@cocoatrait.com; Whats app: +918248824723; Voice/Mobile: +919600064846