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Chocolate In India
Information
Along with Australia and Hawaii, a very large number of ChocolateLife members are in India. ChocolateLife member Subhashini Rajasekaran asked me to put together this group as a place to gather and discuss.
Location: Worldwide
Members: 49
Latest Activity: on Sunday
A note from Subhashini Rajasekaran-
I am going to start a venture for sustainable socially-conscious growth of cocoa and chocolate products in india.
I have even found access to 5 acres of land in the Tamil Nadu / Kerala belt where the climate is suitable that will also allow the engagement of the youth in the village community in the development.
Please introduce yourself in the comments section and feel free to start discussions about any topic related to cacao and chocolate in India.
Discussion Forum
Trees, pods, fermentation
Started by ramya. Last reply by Sanjay Sett Jun 12. 5 Replies 0 Likes
Trees from IndiaContinue
Best chocolate blocks
Started by ramya. Last reply by Sanjay Sett May 30. 9 Replies 0 Likes
At your opinion which company's chococlate block ( Available in India) are best? Can any one help me?Continue
Chocolate Melting Problem
Started by Sanjay Sett. Last reply by Sanjay Sett May 30. 22 Replies 1 Like
I am from India and am facing problems while wrapping chocolates, especially during the summer season. I would like to mention that I do not have an air conditioner in my house, where the manufacturing process takes place. By the time I complete…Continue
Equipment Available in India??
Started by Chirag Bhatia May 30. 0 Replies 1 Like
Hey, Does anyone on here know of any manufacturers in India that supply machines and equipment for the processing of cocoa beans: roasters, winnowers, grinders, etc.Any leads would be greatly appreciated.Regards, Chirag BhatiaContinue
Hello everyone! Welcome to the Talking Chocolates in India forum!
Started by Subhashini Rajasekaran. Last reply by kiran May 29. 28 Replies 1 Like
Hello everyone!I have been a chocolate enthusiast since I can remember and the time has now come for me to deep dive into a pool of dark shiny melting chocolate!Firstly, I'd like to share my larger vision. It is to build a strong chocolate movement…Continue
Raw Cocoa in India?
Started by Harald. Last reply by ramya Jan 21. 1 Reply 0 Likes
Dear AllI am a German currently in Bangalore and i am desperately trying to find producer for raw Cocoa Powder and Butter in India and if possible also raw coconut butter.With Raw i mean that the Beans are not roasted and only slightly fermented…Continue
Everyone's making chocolates
Started by MANJU SETHIA Nov 29, 2012. 0 Replies 0 Likes
Hi I'm Manju Sethia from IndiaHere you will find at least 50 people in one street making chocolates. And they all do well. Indian sweets are taking a back seat because of the huge demand of chocolates. In India , wedistribute Indian sweets and…Continue
Bean to Bar in India
Started by Chirag Bhatia. Last reply by MANJU SETHIA Nov 29, 2012. 4 Replies 0 Likes
Hey Members,Anyone have any clue if there are any bean to bar chocolate makers in India?Continue
Introduction of Indian Chocolatiers
Started by Balpreet Singh. Last reply by Balpreet Singh Nov 1, 2012. 2 Replies 1 Like
Hi everyone I'm Balpreet Singh from Kreative Chocolates, Chandigarh.Started in 2009 we are expanding our business to pan India and I always wanted to have a group of chocolatiers to whom we can share ideas and thechocolatelife made it possible.Well…Continue
Tags: India, in, chocolatiers
chocolate in India
Started by Clive Brown. Last reply by Clive Brown Feb 3, 2012. 2 Replies 0 Likes
Very timely new group! I am visiting India in March to research chocolate there. I am interested in exploring the possibility of setting up gourmet chocolate production - similar to what we do now here in Berkeley. Also finding out more about the…Continue
Comment Wall
Comment
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Comment by Nadia on Sunday -
Thanks balpreet that would be great.
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Comment by Balpreet Singh on Saturday -
I will soon send you the present prices for the chocolate printer
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Comment by Sanjay Sett on Saturday -
hi nadia, transfer sheets are readily available in the market. i am not sure whether i am permitted to post links over here, but there is a well-known shop in mumbai that stocks it. btw, congrats on a successful venture. :)
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Comment by Nadia on Saturday
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hi sanjay and balpreet the last batch of ganache center that i kept overnight in the mould was a 100% success and better shine on the chocolates as well/thanks again and yes i need another favour does anybody know how to print or make transfer sheets
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Comment by Sanjay Sett on Friday
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Nadia, that is excellent news. Congrats! :)
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Comment by Nadia on Friday
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thanks sanjay and balpreet i tried the ac room and double coating method it wasnt a 100% succees but i did better then the earlier batch i have the last batch over night lets hope that this is full sucess thanks again for the help.
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Comment by Sanjay Sett on Friday
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Nadia, I'd recommend that you repeat that process 2-3 rimes: Filling the mould and emptying it after the wall has formed. Each time you repeat the process, the thickness of the wall increases. This is an alternative of using a brush. However, if you do not refrigerate them, then the sides should not crack.
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Comment by Balpreet Singh on Friday
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Chocolate making is not that easy. Its an expensive artwork. Specially in regions like India. For best results I would recommend you to work in a room with A.C on
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Comment by Nadia on Friday
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thanks sanjay.I am not using a brush on these chocolates what i do is fill my mould with chocolate let it stand for 5 mins then empty the mould by then a wall is set then i fill this with ganache and let that cool for a bit and then top it with chocolate leave it to set on the counter for an hour and then un mould it. idont refrigerate them because the i have sweating problem of the chocolate .u think is there a better way that i could use to make soft centered chocolates if yes let me know
regards \
nadia
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Comment by Sanjay Sett on Friday
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Nadia, the side walls are too thin, that is why they are cracking. I am sure the filling is also leaking out of the cracks? You have to use a special brush to make sure that the thickness of the chocolate is sufficient on the sides.
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