Meet the maker: Luvin Paryani – Indah Chocolate

If you’ve ever seen Charlie and the Chocolate Factory, you probably couldn’t help but be jealous of good ol’ Willy Wonka. Owning your own chocolate factory is the ultimate fantasy for many — and Luvin Paryani is living the dream.

If you’ve ever seen Charlie and the Chocolate Factory, you probably couldn’t help but be jealous of good ol’ Willy Wonka. Owning your own chocolate factory is the ultimate fantasy for many — and Luvin Paryani is living the dream.

The founder of Indah Chocolates, 24-year-old Luvin is a graduate in hospitality management from Ecole Hoteliere, Lavasa. A former intern at Big Tree Farms, Bali, Luvin trained and learnt the tricks of the trade directly under Frederick Schilling, the man behind Dagoba Chocolate and Amma Chocolate and now his third chocolate venture at Big Tree Farms.

A self-proclaimed Chocolate Wizard and the face of the Bean-to-Bar chocolate movement in India, Luvin has been obsessed with food, food culture, and of course, chocolates, for as long as he can remember. “I started Indah out of a lifetime love of chocolate,” says a nostalgic Luvin. “My friends and family often said that given enough time, it was inevitable that I would open a chocolate factory at some point in my life. They watched me travel to Bali to intern at a chocolate factory, go around South India for months where I did nothing but meet cocoa growers, and also dabble and experiment by growing small cocoa plants in my own house. I also played around with pan-roasted beans in the oven and ate my way through scores of chocolate shops around the world — so the signs were there from the beginning!”

The word Indah itself means ‘beautiful’ in Indonesian. “My journey of chocolate making began with Indonesia, so it was only natural to pick an Indonesian name for my brand,” he says.

Artisan chocolate makers in the country are sparse, which makes Indah a rather rare breed that has to compete with the ‘who’s who’ of the commercial chocolate industry. The brand primarily manufactures dark chocolates, milk chocolates, cocoa powder, and even drinking chocolate. Their dark chocolate variants include pure, orange, peppermint, and salted almond, while the milk chocolates come in pure and roasted almond variants. “Indah is proud to be the pioneer bean-to-bar chocolate maker in India,” explains Luvin. “Slow-roasted and stone-ground in small batches, our meticulously handpicked cocoa beans are combined with the best quality ingredients for a smooth and hearty flavour that is indigenous to the chocolates handcrafted by us. The cocoa is so complex in flavour that we at Indah want to let it speak loud and proud — which is exactly why try to do less to bring you more.”

Luvin says the brand combines traditional methods, modern European technique, and classic flavours that helps make Indah the ‘new old-fashioned chocolate’. “Our brand crafts a small batch to deliver the best quality chocolate to our consumers. We maintain Direct Trade relationships with our growers in the south of India and work tirelessly in sync with them to meet our top notch standards. We also visit each cooperative or farm annually to get a better understanding of the workings and aim to pay a premium above trade prices too. Once the cocoa arrives at the factory, we roast the beans and grind them, using authentic stone mills. This combination of premium quality, whole ingredients, and traditional techniques creates a robust, uniquely flavoured and textured chocolate. Simply put, as chocolate fanatics ourselves, what we love to eat, is what we love to deliver.”

Visit the Indah Shop on Engrave.

 

To read stories about all our makers click here.

Rameez Shaikh

Rameez Shaikh is a twenty-three year old writer. With a degree in journalism to his name, he's an aspiring author with an absolutely astounding admiration for alliteration. Leisure propels him to read, dance, pen fiction and gloat about himself in third person. On weekdays, he works as a features writer. On weekends, he's a Manchester United fan.

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