The Rise of Indian Cacao: From the Fields to Craft Chocolate Excellence

The GFTR 2024 ranks India 19^th globally alongside several West African nations, India's cacao production constitutes a mere 0.33% of the world’s total. However, this modest percentage belies the significant strides Indian cacao has made in flavor, cultivation practices, and craft chocolate creation, positioning the country as a rising star in the cacao world.

India's Emerging Cacao Landscape

India is well-suited for cacao cultivation thanks to its equatorial location and ideal hot, rainy climate. Andhra Pradesh leads Indian cacao production with over 11,000 metric tonnes in FY 2022, followed by Karnataka and Kerala. These regions are expanding cacao acreage and also innovating farming techniques and ingredient applications.

The flavour of Indian cacao is intricately tied to its terroir. Artisanal brands are actively involved in every step of the process—farming, harvesting, fermenting, and packaging—to ensure superior quality.

Innovation in Indian Craft Chocolate

Indian craft chocolatiers are redefining the boundaries of chocolate-making by leveraging the unique characteristics of Indian cacao. Unlike large-scale industrial producers, who prioritise uniformity and cost-efficiency, these artisans are guided by a philosophy of creativity and quality and innovation.

Naviluna, based in Mysuru, employs a cold-processing method that deliberately skips the roasting stage. This approach preserves the natural antioxidants and health benefits of cacao while retaining the fruity and acidic flavour notes distinct to Asian cacao varieties. "Our process is designed to honour the terroir," says David Belo, Creative & Managing Director at Naviluna. "The fruity-forward notes in our bars are a representation of the region’s agricultural identity."

This commitment to innovation extends to flavor pairings that elevate Indian cacao into an art form. Paul & Mike, based in Kerala, has captured the imagination of chocolate enthusiasts with offerings like Alphonso Mango Chocolate and Dark Jamun Chocolate, blending local ingredients to create internationally recognised flavors. Their farm-to-bar approach, coupled with meticulous attention to sourcing, ensures each product resonates with Indian culture while meeting global quality standards.

Other trailblazers, such as Tamil Nadu’s Soklet, are pushing boundaries with bold combinations like Filter Kaapi and Bhut Jolokia Chili Chocolate, infusing traditional Indian beverages and spices into cacao to craft bars that surprise and delight. In Chennai, Kocoatrait takes this philosophy a step further by reinterpreting heritage Indian sweets into chocolate creations, featuring iconic flavors such as Sakkarai Pongal, a rice-and-jaggery dessert, and Kozhukattai, a coconut-stuffed dumpling typically associated with festive celebrations.

The innovation isn't limited to flavor and technique. Many Indian chocolatiers are also exploring sustainable packaging and eco-conscious practices, ensuring that their creations align with the growing demand for ethical and environmentally friendly products. Kocoatrait, for instance, is a pioneer in zero-waste chocolate packaging, using recycled paper and plant-based inks to reduce its carbon footprint.

These efforts collectively position Indian craft chocolate as a growing force in the global market. With a focus on preserving terroir, embracing bold flavour experimentation, and committing to sustainability, Indian chocolatiers are setting new benchmarks for the industry—one bar at a time.

Cacao Beyond Chocolate

Indian cacao’s potential transcends chocolate. Chefs across the country are incorporating cacao into savory dishes, beverages, and desserts. Bengaluru’s The Conservatory recently featured a cacao-and-corn-inspired menu by Chef Karan Upmanyu, showcasing the ingredient’s versatility. Dishes included Cacao Nibs with Charred Cream Corn and a unique Cacao Miso-marinated tenderloin.

Cacao’s by-products, like cacao fruit juice and cacao vinegar, further expand its culinary applications.

The Future of Indian Cacao

For India’s cacao industry to reach its full potential, education and awareness are paramount. Mansi Reddy advocates for educating farmers and consumers about the craft chocolate movement. "Consumers need to understand the exceptional qualities and ethical aspects of Indian cacao to truly appreciate it," she states.

Infinite Promise

Although not indigenous, cacao has found a fertile home in India. With its unique flavor profiles, innovative chocolatiers, and sustainable farming practices, Indian cacao holds immense promise. What it needs now is a unified voice to amplify its story globally. As the country continues to innovate and refine its cacao industry, the world is beginning to recognise India as a cacao producer and a hub for craft chocolate excellence.

What are some modern cacao craft innovations do you think are taking the center stage? Let us know in the comments!