Balah Chocolates

We run Balah Chocolates out of S-38 in Dashmesh Colony, right near Gill Chowk. It’s a residential area, so it’s much quieter than the main market. Our kitchen isn't huge, but it's where everything happens. We spend most of our time melting, molding, and wrapping. You can usually smell the cocoa from the street before you even get to our door. We didn't start with a big plan; we just liked making sweets and it grew from there. Now, we have a few helpers who come in during the busy seasons like festivals. Our equipment is basic—just a few tempering bowls and cooling racks. We don't have a fancy storefront with glass displays. Most of our orders are picked up directly from the house or sent out to local shops. Sometimes the chocolate doesn't set right if the weather is too humid, which can be frustrating, but we just start over. We use regular kitchen scales to weigh everything out. It’s a very hands-on process. We don't have a big brand or a marketing team. Most people find out about us through word of mouth. We keep a ledger on the kitchen counter to track what we owe and what we’re owed. It’s a simple way to work, and being at home means we can start early or finish late whenever we need to. It’s just a small family thing.