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Chocolate emerges as key ingredient in India's modern mithai revolution
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Tuesday, 07 July, 2026, 08 : 00 AM [IST]
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Nandita Vijayasimha, Bengaluru
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India is witnessing its usage and consumption of chocolate moving beyond a confectionery to become a key ingredient in the country is evolving mithai landscape.
Gaurav Kumar Chauhan, Founder, Gur Chini said, “For decades, chocolate and mithai were at the opposite ends of the spectrum in India’s dessert universe. While one was seen as modern and global, the other was closely linked to tradition and festivals. Today, the boundaries are blurring; there’s everything from chocolate barfi and cocoa-infused laddoos to artisanal chocolate pedas and festive gift boxes that have pralines and traditional sweets.”
What was once an experiment has become a significant trend, reflecting a change in consumer tastes and premiumisation, as well as a broader reimagining of Indian desserts, he added.
On the World Chocolate Day, observed annually on July 7, we explore how chocolate, driven by premiumisation, craft chocolate and changing gifting preferences, he said,
Chocolate is no longer a western indulgence said Gaurav, adding that until a decade ago, the mention of chocolate conjured up visuals of cakes, pastries and imported confectionery. Today, consumers are far more aware of cocoa as an ingredient, courtesy the demand in premium chocolate brands and bean-to-bar makers.
Now chocolate is becoming more commonplace in Indian sweets, pairing alongside ingredients like pistachio, saffron, cardamom, rose, and ghee. This shift is particularly visible among younger consumers, who enjoy both traditional sweets and international desserts. In their case, a chocolate kaju katli or a cocoa peda is not a reinvention but familiar flavours packaged differently, Gaurav told FnB News in an email,.
The growing presence of chocolate in mithai is closely tied to the premiumisation of India's dessert market. Consumers want products that focus on craft, better ingredients and a sense of indulgence; chocolate is well-positioned to deliver on all of these.
Besides, cocoa is helping mithai brands reimagine familiar recipes with new textures, flavours and presentation styles. Whether it’s using single-origin couverture, artisanal techniques or assortments, chocolate is helping transform traditional sweets into products that are more relevant to the discerning consumer.
Further, festive gifting is driving innovation. Corporate and personal gifting has moved on from the traditional sweet boxes, as consumers now seek curated experiences that appeal to different palates. Brands are developing collections that combine mithai, artisanal chocolates, chocolate-coated nuts and cocoa-based confections in one offering. These assortments appeal to more than one generation and also allow brands to reach out to consumers beyond traditional sweet lovers. The format also provides manufacturers more scope to be creative and come up with products suited to different occasions throughout the year, noted Gaurav.
Bean-to-bar makers have been instrumental in educating consumers about the origin of cocoa, complexity of flavours as well as quality of ingredients, leading to a greater appreciation for chocolate, he said.
Sweet makers experiment with combinations that highlight both mithai and cocoa traditions. Besides, ingredients like jaggery, indigenous nuts and spices, and single-origin chocolate are being paired in ways that offer the perfect blend of local and global tastes, said the Gur Chini chief.
The marriage of chocolate and mithai is no longer a novelty, it is a category in itself. This means that the consumer is looking for familiarity and innovation. As gifting, premiumisation and craft food movements continue to grow in India, the chocolate-mithai pairing is set to become even more prominent. Brands that will succeed will be those that honour the emotional significance of traditional sweets while finding thoughtful ways to reinterpret them for contemporary consumers, said Gaurav.
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