The utterance of ‘chocolate’ will most likely bring to mind imagery of your favourite store-bought gooey chocolate bar or creamy ganache on your cakes. But have you tried Indian cacao chocolates and couvertures? Indian craft chocolates, infusing the essence of their origin, are gaining popularity among bakers and patisseries. As the demand for locally sourced, pure and unrefined products rises, artisanal Indian chocolates are a growing preference. But what do we mean by Indian craft chocolates? Are they a passing trend or a healthier alternative to compound ones? Let us discover the rich history and sustainable shift towards craft chocolates.
The Roots of Indian Cacao
Cacao production isn’t new to India, it has been around since we were under British colonisation. Back in 1798, they had established 8 cacao plantations in Southern India. But Cadbury’s entry in Wayanad, Kerala, in the mid-1960s, fuelled cacao cultivation on a much larger scale. Karnataka, Andhra Pradesh, Tamil Nadu and Kerala are the top states suitable for growing cacao.
Indian farmers have been growing cacao for decades now. The country accounts for 1% of global cocoa production. That percentage may seem abysmal, but it also fulfills the rising demand for Indian cacao at home. As per the Directorate of Cashewnut and Cocoa Development (DCCD), India produced 29,792 metric tons of cacao in 2023-24.
Unveiling the Flavors of Indian Cacao
The flavour of cacao beans depends on the climatic conditions, soil and cultivation methods. So just like its variety in cuisines, the flavours of Indian cacao also differ from one region to another. The beans from Karnataka have a slightly nutty taste or even a hint of spicy notes. Those from Kerala have more complex flavours with a mix of fruitiness.
When cacao is planted across other fruit plantations, you can experience even more diverse flavours in Indian craft chocolate, from earthy and fruity to spicy and floral. These unique flavours of Indian cacao beans make them more attractive in baking and confectionaries.
If you explore further in the bean-to-bar concept, you will find a whole different spectrum of flavours in Indian chocolates. BAR – Baker’s Artisanal Recipes, one of the premium craft chocolate brands, brings you a selection celebrating regional ingredients. If you love coffee, you will enjoy the bold notes of Kerala-origin filter coffee, Khari Singh (salted peanuts) from Karnataka-origin, or three distinct dark chocolate varieties, each with a unique cocoa percentage.
Sustainability at the Heart of Indian Cacao
Craft chocolate planters aren’t just catering to a curious chocolate-loving audience, they are also addressing the need of the hour for sustainability. When cacao is planted alongside spices or fruits, it also nourishes the health of the soil in a particular land. This is called the agroforestry system, which helps in multiple produces for a farmer. A monoculture plantation is dangerous and at risk of pests and damage. Organic farming with environmentally friendly methods is given priority in cacao farmlands.
In Karnataka and Kerala, cacao is cultivated alongside areca nuts, bananas and other spice crops like pepper and cardamom, which also enhance the flavour of the cocoa beans.
Sustainability is upheld at every stage from the farming to the final product packaging. As aware consumers are equally driven towards sustainable brands, a focus on sustainability right from the source becomes necessary.
The Future of Indian Cacao
In 2024, there was a global supply shortage of cocoa due to climate change. Cocoa prices were recorded at an all-time high. At this stage, Indian cacao and craft chocolate makers hold immense potential to be game changers in the global chocolate industry. As a report points out, Indian farmers are already swaying towards more cacao production. The area under which cacao is grown is rising. Sensing the shortage, more businesses are also likely to invest in cacao varieties.
Despite the country also facing adverse weather conditions, experiments are underway to increase cacao production. BBC reports, Kerala Agriculture University is working with Cadbury to develop a hybrid of cacao trees. The same report mentions India's Cocoa Board estimate of a 15% annual rise in demand per year for Indian cacao beans. There is clearly more demand for homegrown cocoa.
Indian cacao beans provide a unique advantage with their diverse flavours. Craft chocolate makers are tuning in with innovation, offering them in unique forms, shapes and packaging, some specifically catering to the baking industry needs. Craft chocolates are available in vegan and sugar-free varieties for health-conscious consumers.
While cacao production has been underway for years together, the future does look bright. If you are a craft chocolate maker, the demand is only soaring to try newer varieties.
On this momentum towards Indian cacao and craft chocolates, you might want to try our couvertures. Enriched with extra cocoa butter, they are perfect for baking. Glossy in appearance, easy to melt and smooth in texture, they make confectionaries easier, be it fine cookies or gourmet chocolate cake. BAR brings you superior quality that truly #RaisetheBAR of craft chocolates.