Cocoacraft’s cocoa beans are handpicked from plantations in Kerala, then fermented, dried and processed naturally into fine chocolate. We take great care to bring out the natural flavour of the cocoa by extended conching.
Our tryst with chocolate began in 1977 when Cdr. Kuruvilla chanced upon cocoa pods in his family’s estates. It piqued his interest, as chocolate in those days was still an item of indulgence and luxury. It set him on a journey of research and experimentation, setting up his own in-house machinery and developing the flavours of chocolate. In 2008, it translated into a brand of couverture delights—Cocoacraft.
Deeply rooted
We are deeply connected to the land of our origin, and to the people who make our chocolate. Even today, our cocoa beans are sourced from select estates in Kerala and South India. We have worked with these local farmers to develop cultivation process, so that our cocoa beans remain consistently of high quality.
Pure and indigenous
To create the finest chocolate, you need the finest ingredients. In addition to the cocoa beans we use, every ingredient that goes into our chocolates is natural, pure and locally sourced. Only this way can we ensure that the natural flavours, aroma, texture and health benefits of cocoa are retained in our products.
Bean to bar
Years before craft chocolate became a thing, we were developing ours from bean to bar. The cocoa beans for our chocolates come from Idduki region in Kerala. The organic range comes from Tamil Nadu. The beans are then slow processed in-house through methods we have developed over the years. This helps us have control over quality.
Something for everyone
Chocolate is for everyone’s indulgence. That’s why our range includes everything from bars and squares, chips and drinking powder, almond bites and sugar-free creations, and of course, a baking selection with very high cocoa butter content. Our chocolates are great for everyday consumption, gifting, or whipping up incredible recipes.
Chocolate is one of the most versatile ingredients. But everything depends on its workability, which in turns depends on the content of cocoa butter in chocolate. Our products have a very high content of cocoa butter—even up to 37% cocoa butter in our most bitter dark chocolate. It creates smooth workability and helps preserve the rich and deep flavours of cocoa. That’s why Cocoacraft is pure couverture—not just for consumption but also cooking.
