Choco Smith

We started Choco Smith in a small space at Saket A 7/3. It’s a modest setup where we spend most of our time dealing with chocolate. The kitchen can get pretty warm, especially during the summer months when the cooling doesn't quite keep up with the heat from the equipment. It’s just a couple of us here, and we don't have any fancy machinery. A lot of what we do is by hand, which takes a lot of time. Our hands are usually sticky and the floor often has a bit of cocoa powder on it. We aren't trying to be some high-end gourmet brand. We just like making sweets and seeing people enjoy them. Saket is a nice neighborhood to be in, though finding a place to park for deliveries can be a real struggle. We don't have a big shop window with lights and displays. People mostly just know where we are and come to pick things up. Some days the chocolate doesn't set right because of the humidity, and we have to do it all over again. It can be frustrating, but we don't really complain about it. We don't have any big corporate goals or slogans. We just want to make stuff that tastes good and maybe keep growing a little bit every year. It’s honest, hard work and we’re happy with that. We just do our thing.