India, July 7 -- For years, premium chocolate in India meant Belgian truffles and Swiss bars, while homegrown brands were largely seen as mass-market treats. That perception is changing. Over the last 15 years, bean-to-bar chocolatiers, chefs and entrepreneurs have built a growing craft chocolate movement around Indian-grown cacao, giving consumers a reason to look beyond imported labels. The shift is reflected in the numbers. India's chocolate market was valued at $3.05 billion (approx Rs.29,112 crore) in 2025 and is projected to reach $5.6 billion (approx Rs.53,325 crore) by 2034, according to the International Market Analysis Research and Consulting Group. While the overall market is expected to grow at a CAGR of 7.01%, artisanal and craft chocolates are expanding much faster at 11.52%, driven by millennials and Gen Z consumers looking for handcrafted products made with organic cocoa, natural sweeteners and ethically sourced ingredients. Unlike conventional manufacturers that use pre-made industrial chocolate, bean-to-bar makers oversee the entire process from sourcing cacao beans directly from farms to roasting, grinding, conching and moulding the finished bar. India entered the space with Naviluna, launched as Earth Loaf in Mysore in 2012, and today at least 20 brands source cacao from Andhra Pradesh, Telangana, Tamil Nadu, Kerala and Karnataka. Consumers, too, are becoming more curious about what goes into their chocolate. They want to know where the cocoa was grown, who cultivated it, how it was fermented and whether it was ethically sourced, details chef-chocolatier Varun Inamdar. He tells us, "Origin has become as important as craftsmanship. This is where India's story becomes exciting. Homegrown bean-to-bar and farm-to-bar makers are proving that Indian cocoa has a distinct terroir and flavour profile. With significant improvements in post-harvest practices, India is beginning to create chocolates that celebrate provenance rather than imitation." Industry players believe the next phase of growth will come as consumers move beyond sweetness and cacao percentage to conversations around terroir, fermentation and craftsmanship. While Chaitanya Muppala, founder of Manam Chocolate, believes India is still in the early chapters of its craft chocolate story, Inamdar sees a bigger opportunity. "It's an opportunity to build an identity rooted in Indian farms, Indian cocoa, Indian craftsmanship and a 'Make in India' storyline," he shares....