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Stories & recipes
Our Blog
Guides, food stories and buying advice on South Indian chocolate and snacks — from Dubai pistachio kunafa bars and Kerala banana chips to festival gifting and wholesale sourcing.
Couverture uses cocoa butter; compound uses vegetable fat. What FSSAI actually requires, six ways to tell the two apart on an Indian shelf, and how to read a chocolate label.
The white film on chocolate is bloom, not mould, and it is safe to eat. How to tell fat bloom from sugar bloom, why Indian heat causes both, and how to store chocolate properly.
From cashew-crowned payasam to nut-packed chocolate bars — why nut-loaded chocolate feels like home to South Indian palates, and a tour of the nuts (and bars) worth knowing.
