Our Blogs
Why Chocolate Pretzels Could Be the Next Big Thing in India
Chocolate pretzels are one of the most beloved confections in the West — and almost...
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We Can't Decide Between Yuzu Custard and Strawberry Custard. So We're Asking You.
Our next chocolate is going to be a custard ganache. We know that much. What...
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How Caramel Popcorn Came About — And What We Do with It
Caramel popcorn has a history that is older, stranger, and more interesting than most people...
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The Batch We Almost Threw Away That Became Our Best Seller
At 11pm, the night before a delivery, we noticed the surface of our 90% dark...
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From Ceremony to Chocolate: The Story of Matcha and What Cavasa Is Doing with It
Matcha has travelled from Japanese tea ceremonies to Indian cafes to Cavasa's kitchen in Ambur....
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The Indian Pantry as a Flavour System — And Why We've Failed to Make a Rasam Chocolate
Guava, tamarind, cardamom, kokum, curry leaf — the Indian pantry is one of the most...
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Diwali and Chocolate: An Eternal Love Story — And How We Prepare for It
Diwali is the most important season in the Cavasa calendar. Here's why chocolate and Diwali...
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Corporate Gifting That Doesn't Embarrass You: What to Look for in a Luxury Chocolate Brand
The corporate gift you send says something about your organisation. Here's a practical guide to...
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Diwali Without Mithai Overload: The Case for Chocolate as the Modern Festive Gift
Every Diwali, the same boxes arrive. The same sweets sit on the same tables. Nobody...
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Indian Chocolate Doesn't Have an Authenticity Problem. It Has a Confidence Problem.
For too long, Indian chocolate has defined itself by how close it gets to Belgian....
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Why We Obsess Over Packaging — And What It Actually Protects
Packaging is not just about how something looks. At Cavasa, it is the last line...
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The Problem with Scaling Handmade Things
Every small food brand is told the same thing: you need to scale. But scaling...
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