Forget the usual salted caramel or white chocolate. A new wave of Indian chocolatiers and pastry chefs is infusing flavours like paan, kaapi, gulkand, and even imli into European-style bonbons, truffles, and ganaches. The result? Artisanal chocolates that surprise, comfort, and stir a deep sense of nostalgia. This Chocolate Day, we explore some bold desi flavours redefining the cocoa experience. Smriti Bhatia, chocolatier, says, “Our choco-paan wraps, chocolate chutney tadka and kabuli chana chocolates are absolute bestsellers. These flavours may sound experimental, but they’re deeply familiar to Indian palate.” Ananya Deshpande, chocolatier, adds, “Indian flavours like cardamom and masala chai work beautifully with chocolate – they add warmth, depth, and a familiar comfort that people instantly connect with.”
Flavours that are getting a gourmet spin:
Paan: Betel leaf, gulkand, and fennel in dark ganacheFilter coffee: South Indian kaapi reduction in milk chocolateKesar-pista: Saffron-pistachio pralines in white chocolate shellsJamun: Tart fruit purée folded into ruby chocolateNolen gur: Bengal’s winter jaggery in caramel trufflesMasala chai: Black tea and spice blend in semi-sweet ganacheKaala namak & imli: Tangy bonbons with tamarind caramel
Occasion meets flavour:
Meetha paan: After-dinner mini indulgence or mehendi favourMasala chai: Rainy-day indulgence, festive boxesNolen gur: Winter gifting, corporate hampersKesar-pista: Bridal showers, Rakhi treatsKaapi: Wedding return gifts, festive trays