Mmmh! You have that fragrant tartness… … as soon as you bite into this chocolate! We’re in Mysuru and today we’re going to… … explore something truly unique and interesting. … that’s producing, world-class artisanal, which means handmade chocolates… … using cacao that comes from Karnataka. So, since we’re in Mysuru, I thought we should explore the chocolates at Earth Loaf Chocolates. Hey David!
– Kripal! Good to see you… -Such a pleasure to see you. … at your chocolate lab, here in Mysuru. Yes absolutely!
-Yes. Welcome Thank you very much. I can smell chocolate in the air.
-Yes Right? But I’m just stating the obvious. – Of course, of course. I’m immune to it now. – You know, I’ve been here so long that I don’t… … notice the aroma but it’s the first thing that people remark when they come here. Yes? And how long have you been here, now? We have been on this property since 2013. 2013? And we started in 2012 from my kitchen in Gokulam, yes in Mysore. Okay. Yeah And so, it was the allure of chocolate that
brought you to India or was it… … the allure of India that brought you to Mysuru and then you looked at chocolate? A friend brought some cocoa beans from Gokarna. Okay. And I was looking to kind of you know, get
back into food. I had just done pastry and baking in London. And I thought, “Wow! Oh my God! India has cocoa?” I had no idea. And then yeah, that was the beginning of a journey that’s lasted almost eight years. Eight years!
– Yes! So, London’s loss was India’s gain! – I’d like to think so!
Yes. So, we are going to look at what it takes… … to create some very special artisan,
handmade chocolate. So, are you going to walk us through how you create magic with chocolate? -These are cacao beans.
Okay. – These are Puttur.
From Puttur? Okay. So, what you see here has been dehydrated, fermented and dried. So, there’s this whole movement, right? Today when you talk about… … so it’s all about going back to things that are organic…
-Yes … things that are more rooted…
-Yes … things that are artisanal?
-Yes So, what makes artisanal chocolate? It sounds wonderful to say and… Yes. And it’s such a buzzword and unfortunately like most buzzwords, it’s a bit of a concern… … that it’s being overused. And therefore, it’s real meaning is being diluted. Okay. So, for me, artisan means, there has to be… … a level of skill that’s imbibed into the process. So, what we do at Naviluna, my philosophy is… … where machines are needed, we will use machines. We don’t want people to break their backs… … like grandmothers in Mexico conching
and grinding by hand. Wherever possible, a manual process can be done… … we would rather have simple machines and sophisticated, talented people… … than have sophisticated machines and simple people. So you always require that human intervention? A 100%. Right. So, every batch will also perhaps differ. -It does.
Right? And that’s what you are aiming for?
-That’s exactly what we’re aiming for. You’re not trying to stabilise from batch to the next.
– No, no. Alright. And also these are organic… … cacao beans
-They are. They are organic certified cacao beans. Yeah. So, we’re really lucky in India… … unlike Ivory Coast and Ghana where 85% of the world’s cacao comes from… … most cacao in India is actually grown in a highly biodiverse environment. This cocoa orchid, Varanashi Farms in Puttur… … they will grow jackfruit … they are growing cashew, they’re growing areca nut, they’re growing mace, they’re growing nutmeg. All of this within the same… …and it’s more of a managed jungle than a farm. So, do you have the character of all that, that goes into the terroir… … and then comes back into the cacao bean? – 100%! Yes?
-100% So, when I’m smelling this… … it just smells, you know, it’s got this… … earthy, funky sort of an aroma. So, it smells nothing like chocolate. Absolutely! This smell… … for me, it really reminds me of an
Añejo or aged tequila You’ve got very subtle fruity alcohol.
-Okay And the reason why that is so important is… … there is actually some alcohol left… … on the skin from the fermentation.
-Okay Chocolate and cacao, just like bread, just like wine, just like beer etcetera, need to be fermented. And 50% of the flavour that we actually
get in our final chocolate … comes from the fermentation and the drying. If you look inside here, you can see it’s a
nice brownish colour. Yeah. Now cacao when it’s unfermented, when it’s still fresh it’s actually purple. Aah! So, are these cocoa beans edible? Absolutely!
-Yeah? You can definitely taste the beginning of
chocolate in this. -Can you?
You can… … and it’s bitter and it also has a slightly tart edge. It does. Yes. It’s quite an addictive bite actually. – It is, isn’t it?
It is. – Because it’s got bitter, it’s got sour…
Mmmh! … and sometimes it has hints of sweet
and it’s got umami. It also has a nutty… It has a lovely nut flavour. So, you have the nib and how does the nib… … get transformed into this…
-Absolutely. … seductive looking… Beans, we’ve made sure that they’ve been
well-fermented. -We checked, we done all our fermentation cut test.
Yes. And then they go into processing. So, we crush them and seperate the nibs from the husk. Now inside the nibs… … though it’s a solid and it’s quite hard to the touch… … it actually comprises of 45% to 55% oil. Fats. Okay. Cocoa butter which is so good for our skin… … is actually what’s in here. That’s the natural oil of the cocoa bean. And we use… … traditional, dosa idli grinders. Stone grinders?
– Stone grinders. So, what this is, is just 72% cacao nibs
and 28% coconut sugar. Nothing else. All of that liquid that you see there… … is the natural oils that are found in here And how long does it take to transform
from this to this? Okay. So, to make it look like this… 12 hours. 12 hours. But, to make it taste the way we need it to taste… … in excess of 72 hours. So, this 72% chocolate…
-That’s right … and 28% coconut sugar
-Coconut sugar. Yeah. And then this gets solidified into a block.
– Gets solidified. Absolutely. Can I taste some of this? Typically, Indian origin chocolate, like Indian origin coffee tends to be a little bit tart… … a little more fruity. Slightly less nutty than our African or South American counterparts But it has a really nice bright flavour. And that’s the kind of thing we really try to
you know, expose. Oh! This wonderful! And this then gets transformed in the kitchen into the slab. So, right now we’ll go into the kitchen to see how that… … bar of chocolate is produced… … from this big block. Let’s go in. You would’ve noticed that the chocolate bar that we had next door… … was quite textured. Okay. And that’s because there are actually six
types of crystals… … six different types of crystals that form
in the cocoa butter… … and they are all suspended in different shapes. But there’s actually just one type of crystal… … that makes the chocolate shiny… … adds a consistent colour and gives it a good snap and that’s called the beta 5 crystal. You want to break apart all those different crystals… Barring that one. Well, including that one And then we are going to bring to the temperature where that one can form…. … where the beta crystal can actually form. So, all tempering is, though it sounds very complicated in practice is actually quite straightforward. So, the science of that is that, we are going to be raising the temperature of the chocolate upto a 110 °F… … where all the crystals breakdown… … and we are going to cool it down to 90 °F where the beta crystal comes together. So, we’ve heated this to a 110 °F. I’m just going to bring this on to the table. So, the table is quite cool. Mmmh. Oh! This looks delicious even as you pour this. It’s a beautiful thing! So, there’s two methods. We can either go straight down to 90 °F… Okay – … or we can go down to 80 °F.
Okay. I’m just going straight down to 80 °F. Okay. This is the simple tabling method that you want to do at home when you’re tempering chocolate. Tempering is about three facets: TTM. Time, temperature and movement. So, you want to get the right agitation. You want to do them at the right time. You don’t want the chocolate to over cool otherwise you have to start all over again. And we are actually going to warm it up, put some warm chocolate in it and bring it back up to 90 °F. Watching this chocolate being tempered I can’t wait to taste the finished product! You know this is as alluring as that! You can also smell now. -The aromatics.
The aromatics. Right? Absolutely Do you want some help cleaning this up?
– Ah yes, please. Very kind of you. Mmmh! Mmmh! It’s intense!
– Very intense! I am just going to take a bit that’s fallen on the side. Mmmh! This chocolate envelopes your palate, just takes over… … your senses. Oh wow! This is a big bold chocolate… … in the making.
– In the making. So, this is the chocolate mould.
– This is our custom chocolate mould. You can see the indents here. We’ve actually used Chittara art… … which is the folkstyle from Malnad where these beans have come from. So, again tying in the farmer to the consumer using culture and art. So, even the design here has a message? It does. Yes? So, it’s the local culture that’s
captured in the mould here. It’s the provenance speaking even in terms of the form… … of the chocolate, not just the flavour!
-Absolutely So, is this where you weigh the chocolate, in terms of the grammage that you want? That’s right and just make sure it’s consistent in terms of the weight. – These are Macedonian juniper berries.
Wow! And this bar was actually designed to go with a G&T. Aah okay. So, we’re going to go into the fridge. Follow me. Now that we’ve seen how the chocolate is made it’s time to taste the chocolate. Yes! I’ve been patient all along, David…
-Yes you have! … just in the hope that we’re are going to taste some of your fantastic chocolate out here. -Let’s do it
Yes? Let’s do that Let’s go and taste some chocolate! This is the truth telling. This is the truth telling and this is the one that… … I’m looking forward to the most. So, you’ve got 15 chocolates here!
-Yes Alright. We put things on the menu and we take things off. Okay. – I like to be seasonal.
Okay. – We have some staple single origins. Sometimes we discover an interesting cocoa farmer from a different region. We might have a limited edition single origin. So, enough said, what should we begin the tasting with? I think, we should start with the Juniper and Chamomile which you saw in the kitchen earlier. Ah okay. So that’s right here.
-Over here. So, you’ve got all the chamomile. And then that’s the juniper berry.
– That’s the juniper berry. Actually inside is an inclusion… … of a little bit of fig… … and rose petals. And that was just there to round out and
help bind those flavours. Inside the chocolate?
– Inside the chocolate, yes. Aah okay. Mmmh. I’m going to bite into that juniper. Mmmh! I love the bold flavours of the chocolate and of course, the flavour here, is being led by the juniper… Because that is the most assertive of all the flavours that you find. But I think… you probably need to, like you said, let the
chocolate just dissolve. Yes and this was specifically designed to be paired with a gin and tonic. So, the idea is that there is a pocket that is left open… … for the pairing to fill. Mmmh! Of course, I can also taste the fig now. -Coming through?
That’s kind of coming through As I am enjoying this piece of chocolate… … I think, what I’m beginning to realise is that, this is not chocolate that you… … open a slab, you take a piece and you… Right? Absolutely. I mean we want to encourage presence. If you were to just bite into this chocolate and just swallow it, I think, you would miss all that magic! Totally, totally! And we would hate for that to happen! So, the next thing I want to show you is our American Barrel Aged. So, we’ve actually aged the cocoa for three month in the bourbon casks. As, it is going to become a liquid again on your palate… … then all the flavours are going to come out and you should pick up a little bit of the wood… … from the barrel. Let’s go for it then.
-Let’s do it! Mmmh. Let this one melt. But even as I place it in my mouth, I think the barrel… … the barrel aging makes its presence felt
right then and there! -Absolutely, absolutely.
Mmmh So you want a long finish. I always get disappointed when I have chocolate and it kind of gets me on a journey and then it stops. This chocolate is definitely not doing that! -Good.
Yes. So, all the chocolates here are 72%?
-Yes All of them?
-All. This also chocolate also has a certain warmth. -Yes? Are you getting that on the back of your throat?
Yes. And what is that because of the fact that you’ve… …fermented the nibs in those barrels or what? The warmth, you’ll get a little bit of spiciness from the wood. American oak is known for being a little bit spicy unlike French oak. Yeah. So, yeah you’ve got a little bit of that gingerbread spice at the back of the throat The next thing I want to take you on to Kripal, I have two more so you have to bear with me. You’re a foodie as I am. I’m sure as I
have, you’ve found yourself… … on the streets of Calcutta, great street food. What is the big flavour in Bengal? It’s Gondhoraj lime. Or gondhoraj lebu. Gondhoraj obviously means ‘king of fragrance’ in Bengali. We get ours flown in from an organic farm. You can see, this is candied gondhoraj. And the little specks there are actually the
skin of the gondhoraj… … with all the essential oils locked in. The rind? We skin the rind and we dehydrate it to lock in the oils… … and then we powder them and put them on the surface of the bar and we candy the fruit. So, this is dehydrated gondhoraj peel. Those flecks. -That’s right And then you’ve got the candied gondhoraj. -Yes
Alright. So, do you also have the seed as well? Sometimes we get a little bit in there. Aah, okay.
– Yes. I think, I’m going to get all this gondhoraj in one bite. Mmmh! You have that fragrant tartness… … as soon as you bite into this chocolate and that’s what it does. You’ve got this refreshing citrusy fragrance… … that you are not smelling but you are
tasting on the palate! And this is available off the shelf. It’s also
available online. Yes. In all our stockists as well as online on our website. If I can take you to one more which is going to disappear very soon. This is our monsoon season Jamun and Rosemary. Mmmh. We bring it out every monsoon season when jamun’s actually in season. We only make a couple of thousand bars
and then it’s gone. Okay. Oh! So it’s studded with all the jamun. That’s right and just one or two sprigs of rosemary. -Because rosemary is obviously very strong.
Yes Mmmh. You know, the jamun in this has a very
jammy sort of a character. So, we wait until they get slightly overripe… … and then dehydrate them so that they stay jammy. Lovely! And I’m now going to taste this… … with the jamun and that fleck of
rosemary that you have. So, you of course, taste the chocolate. You taste the jamminess of the jamun. And then the rosemary makes its presence felt… … and brings everything back to… – Just resets the palate. Yes.
Absolutely! Once you’ve worked your way with the rosemary then you taste the chocolate again and then… These are chocolates that you need to savour… … that you need to savour bite by bite. You need… … to allow these chocolates to speak to you, because that’s what these chocolates do. These are chocolates that require time… … patience as you enjoy them. And that’s when tasting these artisan chocolates… … becomes truly rewarding! Thank you very much David.
– Kripal, an absolute pleasure. It’s been wonderful tasting… … all these chocolates and also thank you for sharing… … the work, the detail, most importantly, the passion that goes into this. – Thank you, a pleasure.
Right. Order your very own bar or two, or three… … of Naviluna Chocolates. Naviluna chocolates are available… … on the Naviluna website. We are going to post a link… … to the website in the description below, so do look them up. I’ve tasted them and they’re probably one of the most interesting chocolates that you will find! Each slab of chocolate has a story to tell! Go ahead and discover them! Thank you. If you enjoyed this video, don’t forget to subscribe, share, and leave a comment. If you’d like to support Food Lovers TV… … do log on to and hit the ‘Support Food Lovers’ banner. Links in the description below. Happy eating!