Cosmopolitan (India) - - LIFESTYLIST -

When did you de­cide to be­come a choco­latier? Zeba Kohli:


“Choco­lates were a part of our fam­ily busi­ness, which fo­cussed on the bet­ter­ment of the un­der priv­i­leged. It made me feel pro­duc­tive, so I threw my­self into the job.” C:

What’s the best part about mak­ing choco­lates for a liv­ing? ZK:

“My days go in tasting choco­lates and de­vel­op­ing new flavours! It’s a con­stant quest of tasting, pair­ing and cre­at­ing new things.”

And the hard­est part? ZK:


“The fact that I have to watch my weight, be­cause I love to sam­ple and eat, and can’t seem to stop! C:

What’s the most im­por­tant skill re­quired to be a choco­latier? ZK:

“One needs to be aware of the fine and sub­tle notes of choco­late in or­der to pair it cor­rectly with an­other in­gre­di­ent, to en­hance its flavour. Also, it’s im­per­a­tive to un­der­stand how to work with choco­late sci­en­tif­i­cally, or else it changes char­ac­ter.”

Dress, Pearl; ear­rings, Cu­rio Cottage; watch, Bul­gari

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