In 2021, two chocolate enthusiasts embarked on a quest for the ultimate chocolate experience. To them, chocolate was more than a sweet treat; it was an art form, a journey, and a celebration of beauty. Over two years, they explored markets in India, Dubai, and Europe, driven by a deep passion for chocolate.
Their travels took them to secluded cocoa plantations in South India, where they built relationships with growers committed to sustainable practices. They selected beans rich in heritage, and in Europe, they acquired state-of-the-art machinery to bring an artisanal touch to their chocolate creations. Europe also taught them the art of chocolate making, where they experienced an explosion of authentic flavors.
For these pioneers, chocolate was not just a pursuit; it was a way to join the global movement of craft chocolate, blending superior techniques, top-quality beans, and innovative equipment.
Let’s get to know more about the MOZIMO story, from the founders themself.
Tell us something about your association from the induction of the brand?
The idea of crafting the finest chocolates began with extensive research and travel to Dubai, Mumbai, Italy, Paris, and Switzerland to understand the essence of high-quality chocolate. We learned where to acquire the best machinery and equipment and explored Kerala’s cocoa plantations. Through numerous brand tastings and discovering the finest cocoa beans, we were ready to produce exceptional chocolate. We sourced machinery, evaluated our beans in Italy, received training, and brought on Master Chocolatier Gabrielle Rinaudo to start Mozimo Chocolates.
What do you think has led to the rise in popularity of artisanal chocolates in India?
The bean-to-bar movement is relatively new globally. Previously, we consumed commercial chocolate focused on profit rather than quality. Like wine, chocolate’s terroir affects its flavor. Different regions produce unique tasting notes, and India’s high-quality cocoa beans naturally led to artisanal chocolate. People now seek better-tasting, locally sourced food experiences.
What types of chocolate do you enjoy working with the most, and why?
We love working with chocolate that highlights the quality of the cocoa beans and other ingredients. Experimenting with recipes, adjusting roast levels, and conching times to bring out the best flavors is fascinating. Then, we use this chocolate to create inclusion bars and other treats.
Can you describe your favorite chocolate creation and what makes it special?
My personal favorite is our 45% hazelnut chocolate spread. It contains 45% roasted hazelnuts, roasted in the same machine used for cocoa beans, with no added oils and less sugar than commercial products. Even though we call it a spread, everyone at home eats it straight from the jar.
How are Indian chocolatiers incorporating indigenous ingredients and flavors into their artisanal chocolate offerings?
We source cocoa beans from Kerala, meeting farmers and witnessing the meticulous processes of fermentation and sorting. The cocoa plant thrives in the shade, alongside banana, jackfruit, and pineapple trees, imparting unique flavors to the chocolate. Spices from South India also influence the flavor profile. We’ve recently sourced high-quality vanilla beans from South India, better than those from Madagascar. We are working on infusing Indian spice mixes and ginger into our chocolates.
What is your vision for your chocolate business or career in the next five years?
In the next five years, we aim to satisfy the craving for high-quality chocolate for a million tastebuds and expand to Delhi, Mumbai, and Dubai. We want to be synonymous with quality chocolate in both consumer and gifting segments. After all, who doesn’t love a gift of fine chocolate?
How do you stay updated with the latest trends and techniques in the chocolate industry?
The food industry evolves rapidly. With 15 years in hospitality, including founding India’s 2nd longest-running microbrewery, we’ve seen significant changes. Food now reflects a place’s culture and beliefs. We travel, learn, and evolve, constantly interacting with top chefs, experimenting with new ideas, and staying curious. Books and online resources also help us stay updated.
Apart from your creations, which is the best chocolate you’ve tasted to date?
Before Mozimo, we favored commercial brands like Lindt and Whittaker’s. During Mozimo’s training in Italy, we tasted chocolates with exotic notes, far superior to commercial brands. When we made chocolate with our own beans, it was a revelation. Aged for 10 days, it surpassed anything we’ve had. Now, we seldom appreciate other chocolates during our travels.
Where – SCO – 8, Sector – 9, Inner Market, Chandigarh