La Folie Patisserie
You’ve loved their macarons. But did you know their cocoa bombs are equally explosive? Chef Sanjana Patel’s chocolates are shaped like fractals. The part-vintage part-futuristic graphics on the wrappers might tempt you to never crack them open. But once you’re past that, sink your teeth into their chunky almond butter and honey chocolate or even the smoked pink sea salt.
The Mysore-based brand is all about putting craft back into chocolate. It’s made in small batches by co-founders David Belo and Angelika Anangnostou. Plus, they strictly use organic Indian cacao beans. They’re wholly committed to the idea of bean-to-bar manufacturing, which means that they even process the cocoa in-house. Choose from earthy flavours such as Himalayan fruit and nut, gondhoraj and apricot, smoked salt and almond, and cacao nib and coconut sugar. Oh, did we mention that their wrappers and boxes are silk-screen printed by hand?
Founders Tejasvi Chandela and Kuhu Kochar wrap sweet memories in chocolates. If Chandela curates unconventional recipes, Kochar focuses on making it look as fabulous as it tastes. Every bar evokes a theme – childhood memories, classic books, or even languid summers. Our pick? All Things Summer, made with Belgian white chocolate and infused with Alphonso mangoes.
Mason & Co
Chocolate minus the guilt? Sign us up! This Pondicherry-based brand does it best. Helmed by French couple, Fabien and Jane Mason, Mason & Co. is dedicated to creating gourmet chocolates using locally grown cacao. Sourced from an estate in Tamil Nadu, these bars are ethically made and feature single origin chocolate that’s both organic and vegan. The peppermint and sweet nibs bar wins our vote.
It may only be a year old, but chocolatier Varun Inamdar is putting India on the chocolate map. Inamdar, who has served dignitaries like Barack Obama and Nicolas Sarkozy, essentially packs the essence of India in a box. Every chocolate in a six-piece box, uses indigenous ingredients specific to a state. Hence the name, Barcode. The Mizoram bar for instance, features mulberry and vanilla; the Odisha bar uses guava, with Berhampur chilli and Humma salt; the Jammu and Kashmir bar uses saffron, rose and almonds.