Chocolates can be delicious, but the modern version of them has an issue. According to Chef Gabrielle, a chocolatier from Milan who recently visited Chandigarh, too much sugar is often the first ingredient listed on the packaging of industrial chocolates. While sugar isn’t necessarily bad, it should not overpower the flavor of the cacao. Chef Gabrielle is in India to teach people about the art of handcrafted chocolates at Mozimo. She believes that making a chocolate bar is an intricate process that requires a lot of time and patience. The machinery for this has been imported from Italy, and the cacao beans take 45 minutes to roast. After they are cooled, the beans are crushed into cacao nibs with a Bean Winnower machine. The nibs are then ground into a fine paste called cocoa mass or chocolate liquor. This is then combined with cocoa butter and sweeteners to make chocolates, followed by the ‘conching’ process where the liquid chocolate paste is rolled, kneaded, heated, and aerated. According to the chef, this is an important step for creating consistent, pure, and delicious chocolate.