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MANGALURU: Working in lines with the state’s agri-tourism policy, a two-day unique bean-to-bar chocolate making workshop was conducted at the Varanashi Organic Farms at Adyanadka village in Bantwal, about 50 km from Mangaluru, from Saturday.

From harvesting the organic cacao pods, to learning about fermentation and drying beans on the farm, a group of six students from across India, learnt the process of chocolate making from hand sorting, roasting, winnowing, refining, conching, tempering, moulding and packing craft chocolate bars.

Ketaki Churi, a chocolate maker from Mumbai, who spent nearly six months as a volunteer in Varanashi farms during the lockdown, was the resource person. She told TOI that she got to know about the farm during her stint at Naviluna Artisan Chocolate in Mysuru, and procured cacao from Varanashi. “Along with swim coach Partha Varanashi, we curated a two-day workshop, probably one of its kind in India. The cacao trail begins with the students visiting the plantation, where they learn about the process of cultivation, and are taught the art of grafting. The students themselves get to harvest the cacao pods and ferment them, as well as learn techniques associated with making chocolates, and drying of cacao in the sun,” she said.

Dr Varanashi Krishna Moorthy, chief, Varanashi Development and Research Foundation, led the field tour. Ashwini Krishnamoorthy addressed the students on fermentation of cacao, which is the key factor in chocolate making.

Partha Varanashi said that the workshop draws inspiration from Caribbean cacao trails or chocolate tours. “The farm plans to hold this activity every month, in lines with the state’s agritourism policy. This is a certified course, and this artisanal movement is picking up steam, as many people are not yet familiar with the bean-to-bar chocolate concept, and are eager to learn. The aim is to demystify bean-to-bar chocolate making, and a small batch of Indian bean-to-bar makers are getting in-depth knowledge of the chocolate’s flavour, nuances and character,” he said.