Cocoashala Indian chocolate event hailed a success in its fifth instalment
The organisers of the 5th International IICCT Chocolate Tasters Certification Course in India, known as Cocoashala, have hailed the event as a significant success, writes Neill Barston.
As the group noted, the course transformed confectioners into connoisseurs of cocoa, further setting the stage has set the stage for the region to emerge as a global powerhouse of bean-to-bar chocolate mastery as participants join the course from around the world.
According to the organising team, the event served as a “culinary odyssey that transcended boundaries and ignited a passion for fine flavour chocolates” and cacao like never before.
Having previously spoken to Confectionery Production on a number of occasions, organiser Nitin Chordia, believed the event had shown there was a notable demand for fine chocolate in the region, which the development of his own business in the sector had proved.
Over ten days of pure indulgence, seven bean-to-bar makers from India and industry professionals from across the world embarked on a decadent journey, immersing themselves in the art of chocolate tasting and appreciation. This is the largest and most significant professional bean-to-bar chocolate course to be ever offered in India.
The event marked a significant milestone in the journey towards transforming India’s confectionery landscape into a thriving community of bean-to-bar chocolate makers. With a commitment to providing world-class education, Cocoashala facilitated an immersive experience for participants, enabling them to develop a profound understanding of fine flavour chocolates.
“For the 1st time globally, we paid special attention to bean to bar chocolate making in this edition. Most successful and established Indian bean to bar makers have already attended this program and hugely benefitted from this exposure.” says L Nitin Chordia, Founder of Cocoashala. But the adventure didn’t stop there. Armed with blindfolds and taste buds ablaze, participants soared to new heights—literally—as they indulged in blindfolded chocolate tastings at altitudes of 30,000 feet. It was a sensory symphony unlike any other, where chocolate aficionados and arguably the future of bean to bar chocolates of India, bonded over their shared love for the sweet nectar of cocoa.
“The participants indulged in the rich diversity of Indian cacao origins and various local and relevant culinary delights including banana tastings, coffee tastings, milk powder tastings, sugar tastings, cocoa butter tasting and of course tasting over 50 varieties of chocolates! This wasn’t just education—it was a once-in-a-lifetime chocolate odyssey.”
Over the course of 10 days, aspiring and existing Indian bean-to-bar chocolate makers and industry professionals embarked on a delectable journey during the annual Level 1, 2, & 3 Chocolate Tasters Certification program. Participants honed their skills in distinguishing fine flavors from defective chocolates, delving deep into the nuances of chocolate tasting.
