In 2007, Nitin Chordia discovered the intricate world of chocolate tasting while working as a sourcing consultant, leading him to establish Kocoatrait, a sustainable chocolate label, and Cocoashala, a bean-to-bar incubation center in Chennai. Accredited by the International Institute of Chocolate and Cacao Tasting, Indian chocolate tasters like Chaitanya Muppala have honed their craft to identify complex flavors and defects in chocolate. The growing demand for certified chocolate tasters in India reflects the increasing recognition of this specialised skill.
There is more to chocolate than bitter-sweetness. But how much more? Nitin Chordia realised the extent of it in 2007. As a sourcing consultant for Nature’s Basket, his day was dedicated to eating chocolate samples from around the world. One day, two bars of Amedei arrived. “Usually, brands send 10-20 samples,” he says. By the time he connected to the office of the gourmet chocolate brand in Italy to enquire about this frugality, a piece had
BY
Garima Verma
ET CONTRIBUTORS
8 mins read, Last Updated:
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