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.
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.
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.
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