Choco­late

The ap­petite for choco­late in In­dia hasn’t stopped ex­pand­ing and con­sumers to­day have more ex­po­sure to choco­late prod­ucts than ever be­fore. Also, the de­mand for spe­cific ranges of choco­late prod­ucts has in­ten­si­fied.

Progressive Grocer (India) - - Front Page - By Ma­sud Sa­man­dari

Grow­ing ap­petite and de­mand for new fla­vors from new age con­sumers

When we don’t have the words, choco­late can speak vol­umes,” it was once said. The sen­ti­ment rings so true, es­pe­cially dur­ing the festive sea­son in In­dia. Ca­cao seeds, the main in­gre­di­ent in choco­late, were once used as cur­rency in Mex­ico as their value was per­ceived to be very high. It was pop­u­larly known as the “Food of the Gods’’. Choco­late has been a culi­nary won­der for thou­sands of years. In fact, cold choco­late drinks and other ca­cao-based del­i­ca­cies were a part of the culi­nary her­itage even way back in 1500 BC. The use of this aphro­disiac has been per­fected over the years. Work­ing with choco­late is now con­sid­ered both a sci­ence and an art, re­quir­ing a mas­tery of the look and feel of choco­late as well as a fine-tuned ap­pre­ci­a­tion of the taste, tex­ture, and com­pat­i­bil­ity of choco­late with a range of dif­fer­ent in­gre­di­ents, from cof­fee in cakes to the use of berries in a num­ber of cakes and tarts.

The ap­petite for choco­late in In­dia hasn’t stopped ex­pand­ing. A grow­ing num­ber of In­di­ans with in­creased dis­pos­able in­come have more ex­po­sure to choco­late prod­ucts than ever be­fore. Also, the de­mand for spe­cific ranges of choco­late prod­ucts has in­ten­si­fied. Dark choco­late, al­though bit­ter,

is of­ten con­sid­ered

Work­ing with choco­late is now con­sid­ered both a sci­ence and an art, re­quir­ing a mas­tery of the look and feel of choco­late as well as a fine-tuned ap­pre­ci­a­tion of the taste, tex­ture, and com­pat­i­bil­ity of choco­late with a range of dif­fer­ent in­gre­di­ents.

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