Chocolate makers are using single-origin cacao beans to bring flavour alive

Chocolate companies buy huge batches of cocoa from thousands of farms from across the world

At Earth Loaf Artisan and Raw Chocolate’s factory in Mysuru, one can find the finest, organically-certified cacao beans sourced from Varanashi Farms in Karnataka being transformed into artisanal chocolates. 

Incorporating local herbs, spices and fruits, the founders, David Belo and Angelika Anangnostou, create single-origin, bean-to-bar chocolates such as mango, red capsicum and chilli chocolate, and coconut, ginger and gondhoraj bars. Together with other craft chocolate makers such as Mason & Co, Regal Chocolates and Indah Chocolate, the duo is at the forefront of the niche bean-to-bar movement in the country. 

While a majority of chocolate makers buy blocks of pre-made