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It's one long journey that starts somewhere in Western Africa, close to the equator before finding its way all over the globe.

Barry Callebaut8217;s technical advisor in India tells us the finer nuances of 8220;real8221; chocolate

It8217;s one long journey that starts somewhere in Western Africa, close to the equator before finding its way all over the globe. It8217;s a journey of a cocoa pod to liquid chocolate that spans both time and distance. But not all chocolate that you finally eat is actually 8220;real8221; chocolate. Surprised? 8220;Well, for a chocolate to be called a chocolate it must boast of any one or all ingredients such as cocoa butter, cocoa powder and chocolate liquor,8221; spoke Chef Abhiru Biswas as he ripped open a bag, dug his hands in and pulled out little solid drops of chocolate. 8220;Please taste this and tell me what you feel,8221; this man donning a Chef8217;s ensemble stepped forward to say. One bite and you say, 8220;bitter.8221; 8220;Oh, that must be a 70 per cent,8221; said Biswas before opening another bag. The same exercise followed, only this time there was a sweet taste on the tongue that didn8217;t stay too long. 8220;Signs of good chocolate,8221; remarked Chef Abhiru Biswas and it8217;s time we tell you who he is.

Technical Advisor for Barry Callebaut8217;s Chocolate Academy in India, Biswas is a leading chocolatier and patisserie Chef who is part of the prestigious Chocolate Ambassador Club of the world. In the city to conduct a workshop on chocolate-making for students of Chitkara School of Hospitality, the Chef was forthcoming with his nuggets of information on the world of chocolates.

8220;It8217;s the percentage of cocoa in chocolate that makes it bitter which is why the 70 per cent tastes that way,8221; tells Biswas who finds Indians now forthcoming in trying different flavours of chocolate. 8220;Cocoa from different parts of the world tastes different. For example this one from Ghana is more woody that the one from Mexico,8221; explained the Chef who admits to being 8220;passionate8221; about cocoa. 8220;I spend all day infusing herbs and spices in chocolates to come up with something innovative,8221; and that8217;s where you find him listing his chocolate with garam masala recipe! 8220;Every quarter, Barry Callebaut technical advisors from across the world meet and discuss new recipes. My endeavour has been to present chocolate infused with Indian herbs and spices,8221; mentions Biswas who compares chocolate with fine wine. 8220;And real chocolate is good for health too. On an average I eat about 200 gms of chocolate every day,8221; the Chef smiles to say. While you can8217;t get Barry Callebaut chocolates off the shelves since they work only with premium bakeries and hotels, you can look for real chocolate by looking for the right ingredients!.