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 ganache




Filter coffee: South Indian kaapi reduction in milk chocolate




Kesar-pista: Saffron-pistachio pralines in white chocolate shells




Jamun: Tart fruit purée folded into ruby chocolate




Nolen gur: Bengal’s winter jaggery in caramel truffles




Masala chai: Black tea and spice blend in semi-sweet ganache




Kaala namak & imli: Tangy bonbons with tamarind caramel






Occasion meets flavour:




Meetha paan: After-dinner mini indulgence or mehendi favour




Masala chai: Rainy-day indulgence, festive boxes




Nolen gur: Winter gifting, corporate hampers




Kesar-pista: Bridal showers, Rakhi treats




Kaapi: Wedding return gifts, festive trays