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How this chocolate factory is putting Indian cacao on the global map
Updated On: 14 August, 2023 10:11 AM IST | Mumbai | Nasrin Modak Siddiqi
From the farm and fermentary, we head over to front row seats for bean-to-bar chocolate theatrics
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From bonbons to truffles to tablets and more, Indian cacao, if treated correctly can be used to make some of the world’s best confectionery
On our desk is Manam Chocolate’s Farm Tablet No3. A 68 per cent dark, the packaging says it is specially crafted chocolate made with cacao farmed by GVS Prasad, West Godavari District, Andhra Pradesh, Republic of India. A magnet with commissioned artwork by visual artist Namrata Kumar slides out from one end. The perforation opens to tell a little bit more about the farmer and the farm where the cacao grew, tracing the bean’s journey from the farm at Talikadapuri to Manam’s Karkhana in Hyderabad, travelling a distance of 398 km. Other information on the chocolate’s bitterness, acidity, flavour notes and melt duration is mentioned as well, and if you scan the barcode, you can read it all with the dateline—from harvest to fermentation to drying, roasting, refining, conching and shaping up as a tablet.
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