The Chocolate Life

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Chocolate In India

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: 76
Latest Activity: Aug 12

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

What's the procedure for getting chocolates imported from other countries?

Started by Ritu Motwani. Last reply by Rama Chadha Aug 12. 5 Replies

As I am new to the industry, I've minimal knowledge about getting chocolates imported from other countries.. the procedure involved.. what are the freight charges like.. and how difficult or easy is it to get the couvertures imported in India.…Continue

Equipment Available in India??

Started by Chirag Bhatia. Last reply by Ravi Goojha Mar 7. 3 Replies

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

Best chocolate blocks

Started by ramya. Last reply by MEOW Feb 16. 12 Replies

At your opinion which company's chococlate block  ( Available in  India) are best? Can any one help me?Continue

Coveture or compound

Started by Nadia. Last reply by MEOW Feb 16. 10 Replies

Hi everyone.I have been making chocolates for many years now but there is an insurgent of new products lately in the market giving u many options to try from .I have been using imported compound for my chocolate and very recently i came across…Continue

Food License In India

Started by Balpreet Singh. Last reply by Balpreet Singh Jan 25. 6 Replies

Hi Everyone I am Balpreet Singh from Kreative Chocolates, Chandigarh, India . We are a professional chocolatier and working since 2009.This discussion is for all those home chocolate makers as now food licensing department will be penalizing all…Continue

Tags: chocolate, india, license, food

Air brushed chocolates

Started by Nadia. Last reply by Faranak Irani Jan 15. 1 Reply

Hi everyoneI want to know how to use cocobutter colors with air brush. I have powder colors for chocolates but not sure about the proportions in which  to use with cocobutter. And do we need to temper coco butter b4 using kindly help.NadiaContinue

How is the quality of Indian couverture?

Started by Ritu Motwani. Last reply by Clive Brown Oct 21, 2013. 6 Replies

Hello,I've recently enrolled myself in Ecole Chocolat's online program. And I'll be needing chocolate couverture during the program. So, basically I just wanted to know whether India made couverture with India cocoa are good enough?Or should I go…Continue

New Organic, Cold Processed Chocolate Project in Mysore

Started by David Belo Aug 11, 2013. 0 Replies

Hi everyone my name is David. I was producing cold processed chocolate and artisan bread in the UK until 2012, before the desire to get closer to the source of our ingredients brought me to India. My partner Angelika, and I have been working on a…Continue

Introduction of Indian Chocolatiers

Started by Balpreet Singh. Last reply by Mahesh joshi Jul 26, 2013. 5 Replies

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

Trees, pods, fermentation

Started by ramya. Last reply by ramya Jun 20, 2013. 6 Replies

Trees from IndiaContinue

Comment Wall

Comment

You need to be a member of Chocolate In India to add comments!

Comment by Nadia on June 16, 2013 at 2:38am

Thanks balpreet that would be great.

Comment by Balpreet Singh on June 15, 2013 at 12:51pm

I will soon send you the present prices for the chocolate printer

Comment by Sanjay Sett on June 15, 2013 at 11:37am

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. :)

Comment by Nadia on June 15, 2013 at 8:38am

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

Comment by Sanjay Sett on June 14, 2013 at 3:27pm

Nadia, that is excellent news. Congrats! :)

Comment by Nadia on June 14, 2013 at 3:21pm

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.

Comment by Sanjay Sett on June 14, 2013 at 12:31pm

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.

Comment by Balpreet Singh on June 14, 2013 at 11:34am
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
Comment by Nadia on June 14, 2013 at 11:01am

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

Comment by Sanjay Sett on June 14, 2013 at 10:50am

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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