Bean to bar chocolate making in India is at a nascent stage and numerous startups require handholding to save time as they acknowledge that early mistakes can be expensive to make and they also realise the time value of money. With extensive experience in assisting several bean to bar chocolate brands in India for the last 7 years, Cocoashala understands the need for mentoring early stage startup bean to bar brands and offers tailored Incubation and Business acceleration services/solutions. Cocoashala’s Bean to Bar Business Incubator & Accelerator program is one such initiative and it supports early-stage and start-up bean to bar businesses through investments in training and short-term mentoring. Our Business Accelerator’s long-term goals are to:
- Help the businesses it supports to grow and become profitable quickly
- Help startups scale quickly
- Make a return on its investment (ROI)
Our Client Experiences
“Training and consultation from Nitin at Cocoashala was instrumental in kickstarting Paul And Mike in quick time. In addition to chocolate making, his insights about the Indian consumer were critical to create the right product portfolio” – Vikas Temani—Business Head, Paul & Mike Craft Chocolates, India. (https://www.thehindubusinessline.com/news/variety/chennai-start-up-cocoashala-churns-out-bean-to-bar-chocolate-entrepreneurs/article66107686.ece)
“Specifically for bean to bar chocolate, to understand how it is made,” he recommends keen parties pay a visit to Cocoashala School in Chennai. https://www.cntraveller.in/story/india-chocolate-making-how-to-advice-from-6-professionals/
Kumar and Palanisamy of Soklet took samples to Chennai-based L Nitin Chordia, India’s first certified chocolate taster, and asked him to give them a try. “If he wasn’t going to like them, both the idea and the chocolate were going to be binned,” said Palanisamy. But Chordia liked what they’d done and that led to birth of bean-to-bar brand Soklet. – Palanisamy, Co-Founder, Soklet Tree to Bar Chocolate, India. (https://brandequity.economictimes.indiatimes.com/news/business-of-brands/farmers-chocolatiers-look-to-create-a-market-for-indian-flavoured-chocolates/68018214)
“In the first workshop on chocolate making, I learnt about the process followed by chocolatiers. The second workshop was a step forward to getting the fermentation right, identifying the right flavours in the cacao, etc.,” – Akhil Grandhi, Founder, Bon Fiction Bean to Bar Chocolates, India. (https://www.thehindu.com/life-and-style/artisanal-craft-chocolates-made-in-rajahmundry/article66135297.ece)
“I studied at an institute in Tamil Nadu to master the art of bean-to-bar chocolate making.” – Paweena Wu, Founder, Savorworks Artisanal Chocolate (https://www.indulgexpress.com/food/trends/2023/jul/07/desi-twistindian-chocolatiers-making-waves-in-theartisanal-sweets-making-world-50748.html)
“I took a certified course of Bean to Bar Chocolate Making with Cocoashala to understand all the ins and outs of the process” – Sonali, Founder, Cacaoly (https://www.cacaoly.in/story)
Get in touch with Cocoashala @ nitin@cocoatrait.com or +919600064846 for details.