From the farm and fermentary, we head over to front row seats for bean-to-bar chocolate theatrics
From bonbons to truffles to tablets and more, Indian cacao, if treated correctly can be used to make some of the world’s best confectionery
On our desk is Manam Chocolate’s Farm Tablet No3. A 68 per cent dark, the packaging says it is specially crafted chocolate made with cacao farmed by GVS Prasad, West Godavari District, Andhra Pradesh, Republic of India. A magnet with commissioned artwork by visual artist Namrata Kumar slides out from one end. The perforation opens to tell a little bit more about the farmer and the farm where the cacao grew, tracing the bean’s journey from the farm at Talikadapuri to Manam’s Karkhana in Hyderabad, travelling a distance of 398 km. Other information on the chocolate’s bitterness, acidity, flavour notes and melt duration is mentioned as well, and if you scan the barcode, you can read it all with the dateline—from harvest to fermentation to drying, roasting, refining, conching and shaping up as a tablet.
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Manam Chocolate’s founder, Chaitanya Muppala tells us, “Traceability is important—that’s why we have taken ownership of the entire process—from cacao farming, fermenting, chocolate making to creating an ever-expanding collection of confections. I am keen on exploring the originality of cacao from the West Godavari region, and its distinctive flavours to manifest them in the limitless collection of confections and putting Indian cacao on the global map.”
Situated in an old house in Banjara Hills, Hyderabad, the Manam Chocolate Karkhana spreads over 10,000 sq ft. surrounded by greenery. Like a true chocolate factory, you can walk in and witness the magical transformation of raw cacao beans into smooth, luscious chocolate, as it goes through roasting, winnowing, grinding, refining, conching, tempering, and moulding. Watch Ruby Islam, Head Chef, push the boundaries of what Indian cacao can be, sometimes solo, sometimes blended with distinct flavours in signature tablets to bonbons to truffles, nama and barks, and so much more. You could make your own tablet from a range of chocolate on tap, embellishing it with toppings of your choice. There are workshops at Manam Classroom and an interactive digital experience that takes you back to the farms and through all the stages of bean-to-bar.
Chaitanya Muppala
At the cafe in the open courtyard, amidst lush greenery and a theobroma cacao tree at the heart of the regional heritage-inspired space, sip on cold drip cacao nitro or an expertly-crafted speciality coffee, paired with cacao and chocolate experiences. The food menu by Chef Sukumar Maharathy has signatures that include millet tacos, kheema bunny chow and chicken liver on toast among others. There’s also single-origin chocolate paired with waffles, pancakes and French toast made with house-baked bread—perfect for an all-day brekkie. If you are in Hyderabad, drop by and explore a different world of chocolate artistry and craftsmanship, waiting to be discovered.
WHERE: Manam Chocolate Karkhana, Road No 12, Banjara Hills, Hyderabad
TO ORDER: www.manamchocolate.com
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