About

Indulge in the nostalgic charm of Toska Chocolates, an artisan, gourmet, and luxury Bean-to-Bar Chocolate brand. Inspired by the Russian word "toska," meaning the longing for one's homeland or cherished memories, our chocolates evoke the same emotions when savored. Each chocolate bar is meticulously handcrafted in small batches, imbued with utmost care, love, and honesty. Made exclusively with single origin cacao beans, cane sugar, and free from artificial flavors or vegetable fat, our chocolates exemplify purity and quality. At Toska Chocolates, we take pride in our complete control over the chocolate-making process, from bean to bar, at our Ahmedabad factory. Working closely with organic farmers, we source only the finest organic cacao beans, ensuring an extraordinary chocolate experience that touches the soul.

About The Founder & Foundation Of Toska

Ishan Pansuria, a Civil Engineer by degree is the founder of Toska Chocolates. After his degree, Ishan joined his father’s chemical business. But his love for pure chocolates and passion for making the best fine-chocolates in India, made him quit his father’s business and started exploring opportunities in the chocolate world. He went to Mumbai and joined Barry Callebaut Chocolate Academy to learn the art and science of making and eating chocolate.

“Being a huge lover of fine-chocolates, it was only during his chocolate academy days, Ishan realized the shortage of pure and fine-quality chocolates in India and thus started exploring the cacao industry. During the exploration he came up with his way of “bean-to-bar” (Cacao Bean to Chocolate Bar) process and hence began the journey of Toska.”

Ishan Pansuria
Founder

What is Bean-To-Bar?

Bean to bar is the process of making chocolate from raw cacao bean to finished chocolate bar. When a chocolate is made from bean-to-bar it means that every step of making chocolate is meticulously done by the chocolate maker....
Bean-To-Bar process

Sorting

The beans are first sorted to remove any poor-quality cocoa beans that are not meant to make it in our chocolate.

Roasting

The beans are then roasted to develop the flavor profile of the cocoa beans. The temperature and time of the roast can greatly affect the flavor of the finished chocolate.

Cracking

After the beans are cooled from the roasting, they are then cracked to the shell the beans. This prepares the beans for winnowing.

Winnowing

The beans are then winnowed which removes the shell from the actual beans, which will then be in little pieces referred to as the Cacao Nibs.

Grinding & Refining

The cacao nibs are now ready for grinding. Grinding breaks the nibs down in a paste. After a paste has been made, which would also be referred to as both Cacao Mass or Cacao Liquor, we are now ready to add sugar. Refining will take place until the micron size cacao nibs are small enough to be smooth & creamy chocolate.

Conching

This further develops the finished flavor of chocolate. The level of conching will determine how much volatile acids remain in chocolate and can minimize the amount of bitterness chocolate has.

Tempering

Tempering of a chocolate makes the chocolate stable and gives the chocolate the shine that is used to give in a good chocolate.

Pouring & Cooling

Once tempered, the chocolate is poured into our chocolate molds and these molds are then vibrated to remove air bubbles and then cooled thereafter.