Unlocking Cacao's Science & Art
An independent Indian chocolate learning academy covering bean-to-bar craftsmanship, cacao formulation science, and professional masterclasses.
Craftsmanship Meets Science
We don't just make chocolate — we teach you the science, art and business behind every bar.
Bean-to-Bar Expertise
Direct cacao procurement from Kerala & Karnataka. We control every step — from roast to wrap.
Science-First Approach
Tempering curves, water activity, crystal polymorphism — we teach the why, not just the how.
10+ Years Teaching
From curious home bakers to aspiring entrepreneurs, our workshops transform skill and confidence.
Workshops & Masterclasses
A collection of premium, science-first chocolate workshops and masterclasses. Learn bean-to-bar making, tempering science, and recipe formulation from expert Aarti Saluja Sahni.
Beginner to Intermediate
Artisan Chocolate Truffles & Ganache
- Hand-rolling and coating classic chocolate truffles
- Infusing ganache with spices, herbs, and citrus
- Controlling fat and water separation in fillings
- Piping and decoration techniques for an artisan finish
Intermediate to Advanced
The Science of Tempering & Cocoa Crystallization
- Cocoa butter crystal structures (Forms I-VI)
- How to read and control tempering curves
- Water activity (aw) & shelf-life chemistry
- Emulsification math for silkier ganache
Advanced Masterclass
Mastering Artisan Bonbons & Cocoa Painting
- Cocoa butter coloring & airbrushing basics
- Achieving flawless, glossy bonbon shells
- Layered fillings: caramels, gelées, duos
- Troubleshooting cracks, dullness, and sticking
ChocolateFlavor Wheel
Explore the intricate dimensions of bean-to-bar chocolate. Click on the main sectors of the wheel or the cards on the right to discover how cacao origin, farm processing, and taste profiles shape the final bar's character.
Aromas and flavors derived from the ingredients, soil, climate (terroir), and natural chemical compounds in the cacao beans.
The crucial post-harvest and production steps—fermenting, drying, roasting, conching, and tempering—that shape chocolate's character.
The tactile and basic taste sensations perceived on the palate—sweetness, acidity, bitterness, saltiness, melt rate, and texture.
Latest Cocoa Science Insights
Deep-dives into cocoa powder pH, tempering crystal diagnostics, lecithin emulsion science, and bean-to-bar formulation.
The Science of Indian Bean-to-Bar Chocolate
Welcome to RT Chocos, India's first chocolate blogging website and premier bean-to-bar learning academy. Founded by certified chocolate educator and recipe developer Aarti Saluja Sahni, RT Chocos is dedicated to demystifying the complex chemistry, tempering science, and formulation metrics behind craft chocolate making.
The chocolate landscape in India is undergoing a massive transformation. Craft chocolate makers are shifting away from mass-produced compound coatings to source single-origin organic cacao beans directly from estates in Kerala, Karnataka, and Tamil Nadu. At our academy, we believe that understanding the science of cacao fermentation, roasting thermodynamics, stone grinding (conching), and tempering curves is the key to creating award-winning artisan bars.
Whether you are a home baker wanting to learn how to temper chocolate, an entrepreneur looking to launch your own brand of Indian craft chocolate, or a hobbyist searching for authentic cocoa science resources, our blog and workshops provide the technical blueprints you need. We cover everything from pH levels in cocoa powder, FAT bloom versus SUGAR bloom diagnostics, and organic sugar alternatives, to hands-on tempering masterclasses in Mumbai and online.
Explore our professional Chocolate Academy India Workshops, browse our curated Chocolate Shop for starter kits and single-origin ingredients, or read our latest Chocolate Blog India articles to start your craft chocolate learning journey.