Our Blogs
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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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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What Expo Season Teaches You About Your Own Product
You can spend months making something in a kitchen and think you understand it. Then...
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What a Chocolatier Actually Does in a Day
Most people imagine a chocolatier's day involves a lot of eating chocolate. Some of it...
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How We Decide When a Recipe Is Ready
There is no formula for knowing when a new Cavasa chocolate is finished. Here's the...
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The Rise of Indian Artisanal Chocolate: Why Now Is the Moment
India is one of the world's largest consumers of chocolate. For most of that history,...
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