Blogs

A congregation of craft chocolate makers and farmers to showcase their confections in BIC, Bangalore. If you'd asked me back in 2014; when I started to make chocolate in my bedroom as an experiment...

It's finally here! We have already started to host small and large groups at the factory for a sneak-peak of the bean to bar process. The tour is divided in two parts. First is the theory; where we...

Clever, very clever.. and we welcome this!

The ball mill, we call it "the mammoth" because of the sheer size and weight of it

I'm not going to settle only for principal amount, but I'd want interest on it as well.

As the bean to bar movement gains traction in India, it's imperative to know what exactly is the difference between Chocolate Maker and Chocolatier. To be honest, when we first started out in 2014 ...

One of the many nightmares a chocolate maker has is whether his/her chocolate is in temper. But what exactly is temper? Any pure chocolate (having natural &/or added cocoa butter) has 6 differe...

 In 2019, I had conducted a bean to bar tasting workshop where I highlighted the entire bean to bar process and in the end we tasted cacao nibs, cacao butter, our single origin bars and inclusion b...

You know hot chocolate, but have you met its much cooler cousin; Cold Cacao? For this simple recipe you'll need the below ingredients 1 cup water (room temperature) 2 tbsp Pascati Cacao Powder 1 t...

Once you have selected the beans and procured a batch, it's now time to process it into delicious chocolate. When the beans arrive in your factory, they are scanned for a quick look to spot any def...

Once you have known how "belgian" chocolate is different from "craft" chocolate.. how do you decide which one to opt for? Unique inclusions?..Origin of cacao?...Texture?.. Price? We have positione...

Great chocolate starts with quality beans. Any craft chocolate maker who has been working is this space for over a year will tell you that. In dark chocolate, the cacao bean accounts for 60% or mor...