SAVOY TRUFFLE

Over the past few years, chocolate makers have (rightfully) redirected the cacao conversation back to the farmers, and some craft chocolate brands are walking the extra mile to create educational experiences for their customers

- SAMREEN TUNGEKAR

A chocolate fountain, taps with running streams of dark, milk, and matcha, creamy bonbons to bite into, with a side of fresh chocolate being tempered, slabbed, and seasoned. It takes a village to craft the perfect chocolate bar that then translates to confectionaries – and Hyderabad’s Manam Chocolate Karkhana wants to take that very village to its customers in the form of storytelling and experiences.

India has had a journey of six decades growing cacao – and over the last few years, chocolate makers and farmers have taken it upon themselves to tell the country of its offerings. One can’t count the number of artisanal or craft chocolate brands on one’s fingers anymore, and that’s a good thing – the more, the merrier. And while a slew of brands give you good quality bars that you can buy, some players are involving the customer in their bean-to-bar process through tours, workshops, and activities.

GET YOUR HANDS DIRTY 

Chaitanya Muppala, founder of Manam Chocolate, is also behind Hyderabad’s popular Almond House, and draws his experience from the mithai factory of AH that brings their guests to the kitchen. “The bean-to-confection process is magical, and we showcase the journey because it helps us tell the story that’s happening at the farm and the fermentery. The whole exercise in designing the place is to connect back to the work that doesn’t happen in the city,” he says.