Decoding Chocolate: The Language Behind the Bar (Manali Khandelwal)

Every chocolate is shaped by far more than cacao percentage or what we see on the front of a pack; it is shaped by a series of choices made by the chocolate maker; from cacao and origin to ingredients, formulation, processes and purpose.

Through the lens of a chocolate maker, chocolatier and pastry chef, this session will follow the journey from cacao to finished chocolate, decoding the terminology we encounter along the way: cacao percentage, couverture, compound, single-origin, craft, commodity, bean-to-bar and more. A light comparative tasting will help add a sensory dimension to the conversation and bring some of these distinctions off the label and onto the palate.

An invitation to look at chocolate with greater curiosity and context; to understand the language behind it, develop some chocolate literacy, read beyond the front of the pack, and make more informed choices about the chocolate we eat, create with and share.

Manali Khandelwal is a chocolate and cacao specialist whose work spans product development, sensory education, sourcing, and chocolate-making. As part of the founding team behind Subko Cacao, she helped build its bean-to-bar chocolate vertical, working across cacao sourcing, processing, flavour development, and consumer experiences. A Level 3 certified chocolate taster, Manali brings together technical knowledge and a deep appreciation for the factors that shape chocolate's flavour, quality, and character.

Parking notice: The venue does not come with provision for parking, so please be mindful to arrive using public transportation, or car pool with your loved ones for a better sustainable choice!