Pascati 2024: Organic, Fair Trade, Bean to Bar Chocolate!
In the realm of chocolate aficionados, there exists a connoisseurship that transcends mere taste; it's an appreciation for the craftsmanship, the dedication, and the soulful journey behind every decadent morsel. At the heart of this ethos lies Pascati, a testament to the passion and vision of its Co-founder & Chief Chocolate Maker, Devansh Ashar. For Devansh, the journey into the world of chocolate was not merely a career path but a calling—a culmination of his diverse experiences and unwavering commitment to excellence. Armed with a degree in Hospitality Management from Cal Poly Pomona, USA, Devansh embarked on a journey that would ultimately lead him back to his roots in India. By becoming India's first Certified Organic & Fairtrade chocolate maker, Pascati not only tantalizes the taste buds but also nurtures a brighter future for cocoa farmers and the planet alike. Join Delivery Rank as we delve into the exquisite world of Pascati, where chocolate transcends mere indulgence to become an expression of artistry, integrity, and unwavering dedication.
What inspired you to transition from a career in hospitality management to becoming a chocolatier and co-founding Pascati?
The hospitality space was something I had mastered and there was very little for me to learn anymore. I joined my family business and in the interim also started to make chocolate in my bedroom as a hobby. After running a few numbers; in theory it did seem like a profitable venture to step into and hence turned it into business formally.
What were some of the challenges you faced in establishing Pascati as one of the pioneering bean-to-bar chocolate makers in India, and how did you overcome them?
Creating awareness of bean to bar chocolate and communicating the difference between pure and compound (something most Indians are used to) was a challenge. Initially sourcing good quality cacao was a problem because few farmers knew how to ferment and dry beans properly. Logistics is also a challenge since temperatures in India can reach 43C in Summer; resulting in melted chocolate reaching the consumer.
What sets Pascati apart from other chocolate brands in India, particularly in terms of your commitment to organic sourcing and fair trade practices?
We are certified organic and Fairtrade as well. Our confections are smooth because of our machinery and know-how of making chocolate. Our inclusions are also very unique and something not easily seen in other brands.
How do you ensure the consistency and quality of your chocolates, especially considering the meticulous standards you maintain in ingredient sourcing and production?
Consistency has now become like muscle memory for my team and I. We pay close attention in processing and focus on training as well. Once a particular standard is set, it is observed to the fullest and random checks and testing is performed to ensure we are meeting the standards.
Looking ahead, what are your aspirations for Pascati, and how do you envision the brand's role in shaping the landscape of artisanal chocolate making in India?
We plan to introduce Pascati in more stores across India, especially Tier 2 & 3 cities as well. Our focus is also going to be in corporate gifting to reach more people and increase volumes for us. We are going to introduce new products this year. 3 bars made with hazelnut as base giving it a "milky" taste. In addition to bars we will also be launching chocolate coated almonds.
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