Home Made Chocklates

Running Home Made Chocklates out of Mulund West A-Block, 20th Cross, 20th Main Road means our kitchen is almost always covered in cocoa powder. We started doing this because we had some extra time and realized people liked the stuff we were making at home. It isn't a big factory or anything, just a few of us working on the dining table most days. We spend hours melting down the chocolate and pouring it into different molds, then waiting for it to set properly in the fridge. Wrapping each individual piece in foil is probably the most tedious part of the whole job. My fingers get cramped after doing a few hundred of them. We try to keep the temperature in the room cool so the chocolate doesn't bloom or melt while we are working, which can be tough during the summer months. The neighbors usually know when we are working because they can smell the chocolate all the way down the hallway. We have boxes stacked up in the corner of the living room ready for whoever is coming to pick them up. Sometimes we try a new flavor and it doesn't work out at all, so we just eat the mistakes ourselves. It is a quiet business, mostly done through word of mouth around the Mulund area. We don't have a shop front, so people just come to the house when their orders are ready. It feels like a very personal way to run things.