With an aim to make high quality, latest & world-class education accessible to the Indian audiences and establishing India in the global fine flavor map, Cocoatrait, India has recently hosted and successfully concluded Asia’s 1st Level 1 & 2 Foundation Award in Chocolate tasting from 22nd June to 25th June in Chennai.
Cocoatrait collaborated with the International Institute of Chocolate and Cacao Tasting, London which offers the same certification in 7 countries across the globe including UK, USA, Italy, Netherlands, Denmark, Hong Kong & Taiwan. “We are proud to host this certification program in India before other developed countries in Asia,” says L Nitin Chordia.
India is a fast-growing market for specialty/craft chocolates and traditionally, chocolate has never been looked at very seriously. However, that is quickly changing as professionals recognize the need to understand cacao & chocolate in more detail not only as a product but even as an ingredient. “This course helped participants understand the importance and role of the cacao farmer in the value chain and the impact every step of post-harvesting has on the flavor of the chocolate delivered. The craft chocolate revolution in India has officially begun!” prides L Nitin Chordia.
Fine Craft Chocolate is more complex than wine. “We believe that if a chocolate maker understands the nuances in flavors of the final chocolate bar in greater detail, it gives him a sight of the end goal and he/she sees a clear path to success in product development. We saw an enthusiastic group of participants including micro-batch chocolate makers, chocolatiers, Industry sector professionals, senior academicians, food technology professionals, future chocolatiers, and enthusiasts from across the country now has a higher level of understanding of cacao & fine chocolate,” says L Nitin Chordia. This set of participants will rewrite the rules and future of craft chocolates in India, set the required benchmarks and take the globally successful craft chocolate movement in India forward.
“If you are a French chocolate maker, and you have to go to Venezuela or Peru or Colombia to get your cacao, it’ll be like making wine in Argentina and importing the grapes from France. It doesn’t make sense.” Martin Christy explains, “being close to the cacao” is imperative to the making of quality chocolate. “We are pleased to partner with Cocoatrait and lay a firm foundation for Indian bean to bar chocolate makers to get inspired and innovate further,” says Martin Christy, the founder of IICCT. “This effort is a giant step forward in bringing India at par with what is currently occurring globally and we look forward to returning to India in August 2019” confides Martin.