Kerala Cacao and the Rise of Indian Chocolate

There’s a quiet revolution happening in the world of chocolate—and it’s coming from southern India. At Harvest Chocolate, we’ve been captivated by the flavor, care, and character of cocoa grown in Kerala, a region helping redefine what Indian chocolate can be.

While India has historically played a small role in global cocoa production, that’s changing fast. Farmers, fermenters, and chocolate makers are building a new model—one that prioritizes quality over quantity, local collaboration over commodity chains, and distinct regional flavor over generic profiles.

And Kerala is leading the charge.

What Makes Kerala Cocoa So Special?

Cocoa grown in Kerala thrives under the canopy of tropical trees—intercropped with coconuts, areca nut, and rubber—and nourished by monsoons and warm mountain air. These growing conditions, combined with careful fermentation, give the beans a flavor profile that’s distinctly Indian:

• Bright acidity with notes of green apple and apricot
• Spicy undertones of cardamom, black pepper, and sea salt
• A creamy mouthfeel from naturally high cocoa butter content
• Aromas of honey, butterscotch, and floral notes
• A finish of dried fruit, especially dark raisin and cherry

Chocolate makers from around the world are starting to use Kerala beans in craft confections, beers, and desserts—not just because they’re different, but because they’re deliciously expressive.

From Farm to Bar: The GoGround Story

We source our Kerala cocoa through GoGround Beans & Spices, a small social enterprise founded by Luca Beltrami and Ellen Taerwe. They work with smallholder farmers across Kerala, buying fresh, wet beans directly and weekly, providing fair, consistent pay and eliminating middlemen.

At their post-harvest center, GoGround uses box fermentation and careful drying techniques—refined through engineering, experimentation, and relentless attention to detail. The result is exceptional quality: well-fermented, clean, and consistent cocoa that forms the backbone of world-class Indian chocolate.

They also:

• Employ and train women from nearby villages
• Reuse fermentation runoff to power a biogas plant
• Are certified organic and support soil health and biodiversity
• Invest in training farmers in post-harvest best practices

This is a full-circle model—sustainable, scalable, and community-focused.

Indian Chocolate Is Having a Moment

Here’s what makes this moment different for Indian chocolate:

• Rising Domestic Demand: Indian consumers are seeking high-quality, locally made chocolate with fewer additives and more traceability.
• Shift to Craft & Tree-to-Bar: Makers across India are moving away from industrial chocolate to highlight the flavors of local beans.
• Academic Research: Kerala Agricultural University and other institutes are developing high-yield, heat-tolerant varieties to help farms thrive in a changing climate.
• Export Interest: With West African supply chains under stress, international makers are turning to Kerala and other Indian regions for flavorful alternatives.

The shift isn’t just about chocolate. It’s about a new agricultural future—where India is known not only for spices and tea but for some of the most exciting cacao in the world.

Taste Our Kerala Bar

Our limited-release Kerala 70% dark chocolate bar is our tribute to this movement. Made with GoGround-sourced beans and processed in our small workshop in Tecumseh, Michigan, this bar brings the best of Indian chocolate to your hands.

We roast gently to preserve the acidity, coax out the spice, and let the origin speak for itself.

The result? A chocolate that’s:

• ✅ Bold but balanced
• ✅ Creamy, with layered depth
• ✅ Packed with regional character

Why Indian Chocolate Matters

As climate and commodity pressures disrupt cocoa’s old guard, a new story is being written—one of regional flavor, ethical sourcing, and collaboration across continents.

Kerala is at the heart of this story. And we’re proud to bring its cocoa to our shelves and your table.

This isn’t just another chocolate bar. It’s part of a global movement—led by farmers, innovators, and small makers rewriting what Indian chocolate means.

Come taste the story.