Today on the blog we feature Poonam Chordia, Chocolatier, at Enchante, Chennai. Lets’ find out about her venture and her journey so far. She also shares her experience as a tutor at the chocolate school “Cocoashala” which she runs with her husband L. Nitin Chordia, India’s first certified chocolate taster.
A bit about yourself.
I am chocolatier trained in Belgium. I have traveled to the art of making artisanal chocolates in various parts of the world. After a the many travels and training; I run a chocolate school called Cocoashala along with with my husband L Nitin Chordia where I teach and also make chocolates under my brand “Enchante”.
How did you begin Enchante and how has it evolved?
Enchante was conceptualised simply to fill the GAPS in the Indian market. Hence our vision is pretty simple and straightforward. We don’t do what anyone else has already invested hard work and effort into. I respect other peoples work before I decide what my product should be offered. If there is a popular variant in my research that is already being made by someone, I simply do not invest efforts into making the same product. Each of our products are essentially different from what you already get.
Why is making so important to you?
There is a certain connect with people one achieves through cocoa/chocolate. Happiness creates bonds and chocolate, to me, is the medium.
What are your displaying at the By Hand, From The Heart.
We shall launch our range of 10 Chocolate Bars, 5 Chocolate based Spreads, 3 Chocolate Barks, 5 Bon-bons/Truffles, Cocoa Nibs and Ceremonial Cacao.
What is your personal favorite pick from Enchante right now? And why?
It is indeed the most difficult to choose from my range. A milk Ethiopian Coffee Milk chocolate bar currently is my favourite chocolate bar because of the flavour balance it provides (between sweet and bitter) and it enables me to bring out the bets of the chocolate and coffee. To add to it, the Pistachio white chocolate spread. It is royalty at its best!
Any product /recipe inspiration story you would like to share.
Cacao has been known from ancient times as a sacred food/medicine/offering. During this edition of BHFTH, we introduce Ceremonial Cacao which has been inspired by ancient traditions. We researched into how Cacao was used by the Meso Americans as a healer and a health drink. The Enchante Ceremonial Cacao bar helps us make a drink that was used for Cacao ceremonies which served as a community activity and a offering to god. Ceremonial Cacao is said to be a healer because they help increase blood flow in the body and mind when a Ceremonial cacao drink is made with the traditional recipe (cinnamon, cayanne pepper + a natural sweetner). We are truly excited to introduce this product, get closer to history and hope to inspire many people to utilise the benefits of cacao!
Your work space and favorite tools.
I have leased space at Cocoashala and have access to the best infrastructure that a chocolate lab can provide in Asia. With the number of experiments we are able to do on a daily basis, I am never short of motivation to get to work every morning!
My favourite tools are my taste buds & palate.
What is a typical working day, like.
I handcraft chocolates in small batches and I restrict chocolate making to 3-4 days a week. The rest of the days of the week need to be spent on understanding what consumers like and what we should present to them. This unusual proportion of time spent on product innovation helps us break through the clutter, makes our mind clear and connect with the customer. Each day entails tasting and exploring chocolates & various existing/new ingredients and pairing both together to create a bar that excites the imagination of people and satisfies ones chocolate craving!
Handmade in India / Make in India – what does this mean to you?
About a century ago, chocolates became popular due to industrialisation. At Enchante we do the opposite! We make chocolates always only in small quantities so that all the attention that is paid benefits the final quality of the chocolate experience. This means no help from large equipments and a lot of skill development everyday! That is how we look at chocolate making; a learning each day! Handmade in India simply means that we are increasing the opportunities of skill development and of enjoying these chocolate experiences in India!
By Hand From The Heart: MAKERS MARKET – 21st Edition
Date: Friday – Saturday, 8th – 9th September, 2017
Time: 10:00 a.m – 8:00 p.m
Venue: Crowne Plaza Chennai Adyar Park
Address: 132, T.T.K Road, Alwarpet, Chennai – 600018, Tamil Nadu. India
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