Saraam Chocolates Uses Falsa, Ber, Bael and Kokum in their bars

DigviJay with his Cousin Mahaveer at Saraam Chocolate Making Unit

You have had Chocolates with Nuts, Fruits and Liquor. Exotic ones at that. Have you had chocolate with Ber (Indian gooseberry) or center-filled chocolates with fresh Sitaphal (Custard Apple) Pulp?

Saraam Chocolates from Udaipur Celebrates Indian Indigenous Berries and Fruits. Nineteen-yar-old digvijayjay singh establesed saraam in December 2020 as a white labelling company. (White label is the practice where a company purchases a product from another company and then rebrands it as its oven). Digvijay learnt that they could make choocolates independent and decided to float his brand.

Digvijay Confesses, “I was not academically strong and preferred to stay out of class to participate in drama, games or anything Explaining the Expensese to My Parents.

Thought he was provided with everything by Now, while Digvijay Works with a Team of 10 People, His Cousin Mahaveer Singh Handles Production.

While White Labelling Did Get Him Orders, He Wanted to Sell Something Better in Terms of Quality and Bean-to-Bar. “My Journey in Chocolate Making Was Not Because of the Love For Chocolates, Turned INTO My Studio; Day in and Day Out, Slept in the Aroma of Chocolates. even before I Got INTO The Business of White Labeling, I was Teaching Myself About Cacao Beans, Etc. I was experimenting, Doing Small Batches. Discussions with these men Mentors Made Him Understand that Future of the Food and Beverage Industry was in Micro-Regional Flavors and ingredients.

Saraam Chocolates

Market Research Rather Than Trends Leds Digvijay’s Decision, From Recession- Proof White Labeling, Affordable Luxuries, to Chocolate Making. While the World Made Reels and Dalgona Coffee, Digvijay Taught Himself The Process of Chocolate Making.

When he reacted out to suppliers for berries and flavors in his chocolates, all he got was interactive. “The market is ready to buy interactive candidates and fruits. Blueberries are a thing now, but we push aSide Flasa Calling It Seasonal. Aren Bollywood all berries like strawberries, blueberries and raspberries seasonal? I put my foot down and told my supplier in palampur, Himachal Pradesh, that My Berry List is only Indian Regional and Nothing Else. He took up the challenge and got small batches of dehydrated Ber, Bael (Stone Apple)Falsa (Sherbet Berry) and chharma (Seabuck Buckthorn) to begin with. ”

Saraam will only have a kokum chocolate as well. How is the feedback on taste? “Some people love the ber chocolates and some did. I am happy that no one gave me a feedback that was neither here there.”

Saraam also made seasonal center-filled sitaphal chocolates. “Their shelf life is extramely low; Perhaps two days. However, The feedback for it has been very encouraging.”

What Next? “I am working on a lot of other berries, I want to unveil it for the festive season,” he adds.

Saraam Chocolates (Chocolate Bars Start at ₹ 350) Are available online on https://www.saraam.co