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Chocolate On The Road: India

“Actually fermenting and drying cacao the way it’s supposed to be takes money and effort. And I think in India today, a farmer would start doing it only when he [sic] sees money on the table.” -Karthikeyan Palaniswami, Co-Founder of Soklet Chocolate Indian food is famous, but Indian desserts, and certainly Indian chocolates, haven’t yet …

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Chocolate On The Road: Malaysia

“The Malaysian grower cannot survive at prices that are coming out of Africa. The living standards are different; labor costs are different.” Ning-Geng Ong, Founder of Chocolate Concierge Malaysian origin chocolates are about as common as Cambodian or Hawaiian chocolates. That is, they exist— but you can’t really find them unless you go to the …

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