Diwali delights

Chocolatier Zeba Kohli recounts her childhood festive memories and how they have helped her pair Indian mithai and chocolates to create exotic infusions

Diwali is not just a festival of lights and colours but food and nostalgia. For some people – it is just about the sweets.

Sweets can also be referred to as a “happy food’ as they swiftly lighten up the mood and make you feel better. Obviously, chocolates have replaced our traditional desserts but we all will agree to the fact that nothing in this world can beat the taste and authenticity of Indian sweets.

My most exciting memories of Diwali are sitting with my dear grandfather on New Year’s day, the day after Diwali, and writing on the first page of our new books of accounts with wooden quills dipped in saffron milk, then sprinkling raw rice on top once done.

The best part actually was after the opening of the new books was complete as it was followed by the opening a box of freshly made mithai and a box of chocolates from our shop and sharing it with our whole team.

Layered ruby and dark chocolate Diwali Bonbons

FOR THE DARK PEPPERY KETO GANACHE LAYER

10 crushed pepper corns
300ml water
500g 85% dark chocolate
30g unsalted butter

FOR THE RUBY AND MALAI CREAM GANACHE LAYER

100g malai
100ml fresh cream
500g ruby Chocolate
30g unsalted butter

YOU WILL NEED

A square or rectangular baking tray lined with parchment paper

1 First boil 10 crushed pepper corns in 300ml water for 15 mins and set aside for 2-3 hrs.