Puducherry-based Jane and Fabien Mason source organic cacao beans locally. They then roast, crack and winnow the beans, grinding them for up to three days before they age, temper, mould and pack the bars—all by hand. (www. masonchocolate.com; from 295)
128 Condé Nast Traveller Feb-Mar 2016
Earth Loaf: David Belo and Angelika Anangnostou, ex-bartenders from London, chanced upon cacao plantations while on a trip across South India. They decided to move to Mysore to start making artisanal chocolate. They source their beans from the Varanashi Farms in Dakshina Kannada, Karnataka, and use ingredients like Gondhoraj limes and Palmyra sugar. (www. earthloaf.co.in; from 190) Indah: Ecole Hoteliere Lavasa
alum, Pune-based Luvin Paryani felt India lacked quality local chocolate made from scratch. So he launched Indah, which sources cacao from farmers in Kerala and Karnataka. This is slow-roasted and stoneground before being turned into bars. Try the peppermint, orange and salted almond varieties. (www. indahchocolate.com; from 90)
is a hands on workshop. We have six work- benches. If you would like to be on the Smithie email list,. let me know via email. March 11, 18, 25. April 1, 8, 22, 29.
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