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Our Blog
In-depth articles on South Indian chocolate and snacks — Dubai pistachio kunafa, hazelnut bars, Kerala banana chips, gifting guides and wholesale buying advice from Faaro.
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.
What a chocolate distributorship in India really costs, what margin it earns, which licences you need, and the ten questions to ask a brand before you sign.
The four levels of chocolate customisation, what each costs, why MOQs exist, the real lead-time calendar, and the design rules that stop artwork being rejected.
