When Nitin Chordia started making and selling chocolates under the label Kocoatrait, he was doing more than starting a business. He was launching a movement. As India’s first certified chocolate taster, he saw an untapped opportunity in making bean-to-bar chocolates using Indian-origin cocoa beans. Today, his venture is not just producing high-quality artisanal chocolates, but also reshaping the narrative around Indian-made confections in a market long dominated by global players.
The business of craft chocolate: From bean to bar
At the heart of Chordia’s marketplace journey is Kocoatrait, a brand he co-founded with his wife Poonam in 2019. Unlike mass-market brands that use imported cocoa liquor, Kocoatrait’s bean-to-bar process starts from scratch—sourcing raw cocoa beans directly from farmers in Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
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The beans are fermented, dried, roasted, ground, and turned into chocolate in-house. This tight control over quality and process gives Kocoatrait its unique positioning. “Most big companies just buy chocolate slabs, add flavours, and sell. We do everything from bean to bar. That’s what sets us apart,” says Nitin.
The all-women production team and eco-conscious packaging further differentiate Kocoatrait in a crowded market. The wrappers are made using cocoa shells (a by-product of chocolate making) and textile waste, aligning with their zero-waste philosophy. “We’ve saved over 200 kg of single-use plastic from landfills,” he adds.
A dual model: manufacturing and mentoring
Parallel to Kocoatrait, Chordia runs Cocoashala, a Chennai-based academy that trains aspiring chocolate makers. While it began as a response to the lack of formal education in bean-to-bar processes, it quickly evolved into a support ecosystem for chocolate entrepreneurs.
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Through Cocoashala, Nitin provides consultancy in recipe development, machinery setup, sourcing, and scaling. Twelve well-known Indian bean-to-bar brands have emerged from his mentorship, including Paul and Mike, now the country’s largest in the segment.
“Our aim has been to build an ecosystem where chocolates are not only made in India, but also made using Indian ingredients and knowledge,” Nitin explains.
A niche brand built without ads
What’s striking is that Kocoatrait has grown without any advertising or PR campaigns. “We let the quality of the product and our values speak for themselves,” says Nitin whose wife and business partner Poonam has been instrumental in shaping both Cocoashala and Kocoatrait.
Nitin with his wife and business partner, Poonam
Despite being a niche player in a mass market, Kocoatrait has carved out a loyal customer base. Their products are available online and through select retail outlets, often sought out by conscious consumers looking for ethical, sustainable, and locally sourced chocolates.
More than a sweet venture
For Nitin, making and selling chocolate is not just about profit—it’s about creating value across the chain. “What’s most satisfying is knowing we’re helping Indian farmers, avoiding exploitative practices like child labour, and showing the world that Indian chocolate can be world-class,” he says.
Through Kocoatrait and Cocoashala, Nitin Chordia has not only built a successful brand but also helped grow an entire marketplace for Indian-origin, ethically crafted chocolates. Read More
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