Aromatic, addictive, melt-in-the-mouth, luscious, tantalising… the list is long when one starts to finds words to describe that delectable dark brown confection that is chocolate. Plain, with nuts, with fruits, flavoured… it doesn’t matter what type the chocolate is, because chocolate is chocolate.
And while there are numerous brands of chocolates, both Indian and foreign, that offer chocoholics a plethora of choices to tickle their taste buds, there is a slow, but gradually emerging trend that is giving branded chocolates a run for their money – homemade chocolates.
Popular in Southern hill stations such as Ooty and Kodaikanal, homemade chocolates entered the city market in a big way around a decade ago. And just like branded chocolates, homemade varieties too have plain chocolates (white, dark and milk), mixed nuts chocolates, centre-filled chocolates (such as caramel, crushed fruits and coffee), truffles…
Old-timers might recall some select bakeries that used to have homemade chocolates. Then it was Ambrosia that introduced the homemade variety of chocolates to the denizens of the city.
“We observed how people tended to pick up boxes of these chocolates during visits to hill destinations. As no other bake houses in the city were offering such chocolates then, we decided to do so,” says Cuckoo Vinod of Ambrosia.
While Ambrosia started out with just seven different moulded plain chocolates in colourful wrappers, they have, over the years, added more to the menu, fruit and nut, chocolate fudge and pralines being some of the additions.
The Bread Factory began with chocolate rock, a selection of homemade chocolate that is popular in the Southern hills. They gradually expanded their kitty to include milk chocolate, white chocolate, roasted cashew nut chocolate, roasted almond chocolate… and now have close to 20 varieties of this confection on sale.
While Ambrosia and The Bread Factory introduced these chocolates to customers for its “unique flavour,” Square One Talents added chocolates to their menu as an added range to their list of confectionary, just like some of the upscale hotels in the city.
Chef Jose of Vivanta by Taj, Vazhuthacaud, points out how menus at most pastry shops in the West are incomplete without these delectable bites.
“The reason for the popularity is due to its unique and distinct taste, which mass produced chocolates lack,” he says. Vivanta by Taj, which started off small by introducing just two or three versions of the chocolate to customers, now receives orders for custom-made chocolates.
As variety is the spice of life, homemade chocolatiers are constantly experimenting with ingredients to come up with new, exciting flavours.
If Hilton Garden Inn has interesting varieties such Chettinad Chocolate, Muddy Chocolate and Caramel Chewy Chocolate, The Bread Factory’s latest addition is centre-filled chocolates with chilli and orange peel. Ambrosia has introduced ‘pure chocolates’ in connection with Valentine’s Day.
“These are made out of ‘pure chocolate’ and not chocolate compound. These chocolates need to be refrigerated as they will melt even at room temperature,” says Cuckoo.
Most come packed in tiny pouches and decorative boxes. The clientele is widespread with both the young and old picking up chocolates for themselves and as gifts.
According to Wazim Azad of The Bread Factory, it is now popular with people to gift chocolates. Chocolates are popular with some corporate offices who are replacing traditional sweets with homemade chocolate for their gifting requirements.
Being Valentine’s Day, homemade chocolatiers are expecting a rush for their delectable confections. Referred to as the food of the gods by the ancient Mayans, what better gift for your sweetheart?
