Kerala brothers build global couverture chocolate business; produce 3500 kg monthly

Thoduppuzha, a serene town at the foothills of Kerala’s Idukki district, is carving out a new identity as the home of Rakkaudella Chocolates, Kerala’s minimal-ingredient, single-origin couverture chocolate brand.

Founded by 28-year-old Kuriachan and his elder brother Ouseppachan, this homegrown chocolate brand has found its way into high-end cafés, premium dessert kitchens, and international markets, carrying the rich aroma and taste of Kerala’s single-origin cocoa far beyond its hills.

Couverture chocolate contains a high percentage of cocoa butter. It is considered the gold standard for professional chefs and home bakers.

According to a report by Data Bridge Market Research, the global premium couverture chocolate market is expected to reach 69.58 billion dollars by 2028.

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For Kuriachan, a childhood fascination with cocoa beans has grown into a successful chocolate venture, selling in top Indian metros and exporting to European countries.

Childhood spark that grew into a chocolate empire

“From my school days, I knew I wanted to run a business. But the kind of business I'd eventually pursue came from my Italian neighbour, Luca. He had settled in Thodupuzha and worked with local farmers to collect high-quality single-origin cocoa beans. He fermented and dried them naturally before shipping them off to European clients, including some in Iceland, who used them in premium craft chocolate,” Kuriachan says. 

“As a kid, I would watch Luca process the cocoa beans. I was curious. Where did these beans go? Who used them?" he tells 30Stades.

After completing his post-graduation in Economics, Kuriachan, along with his engineering graduate brother, decided to take the plunge. He approached Luca with the idea to use his single-origin beans to make premium couverture chocolate and sell it.

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“Luca wasn’t sure it would work in the Indian market, but he agreed to supply the beans and even guided us on the machinery and setting up the plant," he adds.

With an initial investment of around Rs60 lakh, spent mostly on Italian-imported machines and establishing a factory, the brothers set up a production unit in Thodupuzha in 2021. 

“We started with 20 kg a month and could make up to 100 kg, but selling even 30 kg was a challenge in the first year," the food entrepreneur shares. 

Building a business, one bean at a time

Rakkaudella processes beans from start to finish, roasting, conching, refining, and tempering, at their 24/7 facility in Thodupuzha with a production team of seven people. 

Conching of beans involves prolonged mixing, grinding, and aerating of the chocolate mass to develop its flavour and achieve a smooth texture. All the cocoa comes from a single-origin region in Idukki, giving each batch a consistent and distinctive flavour profile. But reaching this level of quality took time. 

“It took me a whole year to perfect the process. I made mistakes, tested different roast profiles, and taught myself to get the taste just right,” Kuriachan says.

He says what makes a chocolate range unique, of course, is the beans, and beyond that, it is the making technique and locking of the optimal profile of every stage. “It’s like making a curry; no two people do it the same way. You have to find your own formula," he adds.

Craft Vs. commercial: Educating the Indian palate

At the core of Rakkaudella’s philosophy is a commitment to purity. “Craft chocolate uses minimal ingredients, usually cocoa, sugar, and if it is milk chocolate, then milk powder. No emulsifiers, stabilizers, or artificial flavours,” Kuriachan explains.

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This is in sharp contrast to industrial chocolates, which often contain vanilla essence and soy lecithin to mask bitterness and enhance consistency.

“Bitterness in dark chocolate isn’t always natural - it usually means poor quality beans or over-processing. Good, premium-quality beans, like ours, have fruity and nutty notes. They don’t need vanilla to taste good,” Kuriachan explains. 

Breaking into the market

According to Kuriachan, one of the biggest challenges was creating awareness in a market that equates “imported” with “premium.”

“In India, there's little awareness of what craft chocolate is. They assume imported bars are better, even though many of them contain additives. So putting our product in the mainstream market was not an option, because there would be no takers,” he says.

Rakkaudella initially found support from high-end establishments in Kerala like CGH Casino, Avenue Hotels, and Cocoa Tree Café. But it was in metros like Mumbai, Chennai, and Bengaluru that the business took off. 

Kuriachan states that chefs trained abroad understood what they were doing and appreciated the flavour profiles and purity of their chocolates.

Today, Rakkaudella sells mainly to businesses, including premium bakeries, cafes, hotels, and even ice cream manufacturers. The company also undertakes contract manufacturing work for European clients who rebrand and sell them overseas. Their chocolates sell at Rs 1,500 per kg for bulk buyers. 

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"For B2B, we sell chocolates in different forms based on the client's requirements. And on the retail front, we have some chocolate bars available on our site, and in high-end cafes and resorts," he adds. 

Marketing that works for Rakkaudella

When it comes to sales in the food business, Kuriachan keeps it simple. 

“I send emails, make appointments, and go meet the clients personally. That has worked best for me. Mostly, my brother and I take care of all the operations. I handle production and he manages finance."

This hands-on approach has helped Rakkaudella carve a niche in a competitive and price-sensitive market. To bring their chocolate closer to potential consumers, the brand set up a retail outlet in Ernakulam, offering a curated selection of their signature bars and baked goods made in-house. 

“The idea was to create a space where people could discover and enjoy the depth of craft chocolate. It’s about making the experience accessible, while also building awareness around quality and origin," Kuriachan says.

Looking Ahead

With growing demand, the brothers are preparing to scale up, targeting a monthly output of 10 to 20 tonnes. They have invested Rs 1.5 crore so far and plan to expand the facility with imported machinery.

Despite the challenges, the brothers remain committed to the original vision: to put Idukki's single-origin chocolate on the global map, while staying true to artisanal values.

“Our beans are special. Our process is honest. That’s what makes the difference. Our brand name, Rakkaudella,  means ‘with love’ in Finnish. And for us, that love runs deep -- from the first whiff of fermented cocoa in Luca’s backyard to every batch of couverture that now carries the taste of Kerala to the world. I hope we keep expanding to new territories," Kuriachan signs off. 

(Chandhini R is a Kerala-based journalist specialising in human interest, entertainment, and art and culture stories)

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