Six stages of making chocolate at our MG Road workshop
Sorting, Roasting, Grinding, Tempering, Molding
Bean Sorting
Hand-check each bean, remove damaged ones. 45 minutes per 25kg bag.
Roasting
Electric roaster at 140°C for 25 minutes. Cool on trays for 20 minutes.
Winnowing
Crack shells, winnower blows air to separate nibs. 30 minutes per batch.
Grinding
Stone melanger crushes nibs for 18 hours. Add sugar after 2 hours.
Tempering
Heat to 45°C, cool to 27°C, reheat to 31°C. 40 minutes with thermometer.
Molding
Pour into molds, tap out bubbles. Cool at 18°C for 2 hours.
Free Saturday Tastings, School Tours, Seasonal Discounts
Three ongoing events at our MG Road workshop this season
Monsoon Chocolate Tasting
📅 Every Saturday in October | 4:00 PM - 6:00 PM
Free tasting session where we compare how monsoon humidity affects different cocoa percentages. Try 6 samples and learn why we adjust our recipes during rainy months. Limited to 12 people per session. No booking needed, first come first served.
Location: ChocoNature Workshop, MG Road
Cost: Free (samples provided)
Duration: 2 hours
Dark Chocolate Day Discount
All bars above 70% cocoa get 25% discount for one day only. Stock up on your favorite high-percentage chocolate. Valid at workshop and for delivery orders placed by phone before 2 PM.
Factory Tour for Schools
Special educational tour for school groups (ages 10-16). Watch live chocolate making, learn about cocoa farming, try samples. Teachers email contact@choconature.com to book. Maximum 20 students per group. ₹100 per student.
Gift Set Pre-Order Opens
December holiday gift sets now available for pre-order. Custom combinations available. Order before November 25 for guaranteed December delivery. 10% early bird discount on orders of 5+ sets.
Sunday Classes: Make Your Own Bars
Hands-on workshops where you grind, temper, and mold chocolate
We run hands-on classes where you make your own chocolate bars from roasted beans. All equipment and ingredients provided. Take home 200 grams of chocolate you made yourself. Classes held on Sundays at our MG Road workshop.
Basic Chocolate Making
Learn fundamental process of making dark chocolate. Start with roasted cocoa nibs, grind them, add sugar, temper, and mold. Make four 50g bars of 65% dark chocolate to take home.
Bean to Bar Complete
Full process starting from whole roasted beans. Includes winnowing, grinding techniques, adjusting sugar ratios, and advanced tempering. Make both dark and milk chocolate. Leave with 400g total.
Private Group Session
Custom workshop for your group. Birthday parties, team building, special occasions. We adjust content to your group's interests and skill level. Includes refreshments and gift wrapping for chocolate made.
Booking policy: Full payment required to confirm booking. Cancellations accepted up to 48 hours before class for full refund. No-shows forfeit payment. Rescheduling allowed once if done 24 hours ahead.
Ten questions customers ask us most often
Shelf Life, Shipping, Allergies, and Pricing
How long does chocolate stay fresh?
Our bars stay good for 8 months when stored in cool dry place away from sunlight. Chocolate with nuts lasts 4-5 months. Truffles must be eaten within 5 days and kept refrigerated. White bloom on old chocolate is safe to eat but affects texture.
Do you ship chocolate to other cities?
No, we only deliver within Bangalore city limits. Chocolate melts easily in Indian heat during shipping. We do not have temperature controlled courier service. Customers from other cities can visit workshop when in Bangalore.
Is your chocolate suitable for diabetics?
No. All our chocolate contains cane sugar. Even 85% dark chocolate has 15% sugar content. We do not make sugar-free chocolate. People managing blood sugar should consult doctor before eating chocolate regularly.
Can I visit the workshop without buying?
Yes, visitors welcome during business hours Tuesday to Saturday 9 AM - 7 PM. You can watch production through glass wall. Staff will answer questions when not busy. Free tasting of one percentage available. No appointment needed for visiting.
What makes your chocolate organic?
We buy from farms certified organic by Indian organic certification bodies. Farmers do not use chemical pesticides or fertilizers on cocoa plants. Our sugar supplier is also organic certified. We do not add any non-organic ingredients.
Why is handmade chocolate more expensive?
Small batch production costs more per unit. We buy beans in smaller quantities at higher prices. Equipment runs below capacity. Labor time per bar is higher. Factory chocolate uses cheaper bulk ingredients and economies of scale we cannot match.
Do children need adult supervision in workshops?
Yes. Children under 16 must have parent or guardian participating with them. Workshop has hot equipment and sharp tools. Adult pays same fee and participates fully. Each adult can supervise maximum 2 children. Family bookings welcome.
What if I have nut allergies?
We make chocolate with nuts on same equipment as plain chocolate. Cross contamination possible. Cannot guarantee nut-free environment. People with severe allergies should not consume our products. Mild allergies might tolerate plain dark bars.
Can I return chocolate if I don't like the taste?
No returns on opened products. Taste preference is subjective. We offer samples before purchase at workshop. If bar is defective (moldy, wrong percentage labeled), we replace it. Bring bar back with receipt within 7 days.
Do you make custom chocolate for weddings?
Yes for orders above 200 pieces minimum. Need 3 weeks advance notice. Can add your names to gift box lids. Cannot customize chocolate flavor or percentage. Email contact@choconature.com with wedding date and quantity needed for quote.
Email Arjun, Kavya Checks at 11 AM and 4 PM Daily
Send your workshop booking, bulk order inquiry, or product questions below. Kavya Srinivasan checks this form twice daily and forwards to relevant person. Expect response within 24 hours on Tuesday-Saturday.
Phone
Hours
Tue-Sat: 9 AM - 7 PM
Sun: 10 AM - 5 PM
Make 200 Grams of Chocolate in 3-Hour Sunday Class
Next beginner workshop starts this Sunday at 10 AM. You will grind roasted cocoa nibs, add sugar, temper the chocolate, and pour it into molds. Takes 3 hours including cooling time. Leave with four 50-gram bars you made yourself.
Class size limited to 6 people. Spots fill up fast. ₹1,500 includes all materials and instruction.