The Bite Magazine - Spring/Summer 2024 - Issue 35

bitedessert his experimental approach to fine chocolate. “Chocolate is good for you if made in the right way. I believe in using quality ingredients and place great importance on creating chocolate that aligns with today’s health-conscious society without com- promising taste and indulgence.” Aneesh has collaborated with several high-profile brands and institutions, leveraging his expertise to create bespoke choc - olate experiences and products for events, launches, and special occasions. His notable collaborations include Miche- lin-starred restaurants, luxury hotels, and global brands, en- hancing their offerings with his unique chocolate creations. He has been featured in various publications, television pro- grammes, and online platforms to share his knowledge and passion for chocolate. His philosophy revolves around the idea that chocolate can be a luxury and a healthy indulgence, emphasising the impor- tance of natural ingredients, sustainability, and ethical sourc- ing in his work. Aneesh is dedicated to creating chocolates that taste exquisite and contribute positively to wellbeing. His future vision continues to innovate and inspire, pushing the boundaries of what is possible with chocolate and aims to ed- ucate consumers and the industry about the versatile, healthy potentials of chocolate. The Chocolatier flavours are extensive, from exotic chai tea, pineapple and cardamom to classic salted caramel and mint truffles. Emerge in the Indulgent Milk Chocolate Truffles with 40% Ecuadorian milk chocolate truffles dusted in cocoa pow - der. “Our chocolate originates from the last cloud forest of Ec- uador’s Esmeraldas Machin Chindul rainforest. The cacao is regenerative, carbon negative, climate positive and supports the wildlife, nature, and people who depend upon it.” The Luxury Classic Chocolate Collection has 18 dark, milk, and white chocolates and includes flavours such as Goo - ey Salted Caramel, indulgent Cornish sea salted caramel encased in dark chocolate and cocoa. Falooda, the Indian Knickerbocker Glory, inspires Rose, Cherry & Saffron Ga - nache with white chocolate, Morella cherry, fragrant Otto rose and Spanish saffron. Marshmallow Praline has smooth hazel- nut praline and soft melt-away marshmallow enrobed in 62% dark chocolate. Also with 18 dark, milk and white chocolates, Maharaja’s Chocolate Collection featured Guatemalan Cardamom with 70% Udzungwa Park Tanzanian chocolate from ultra-rare Trinitario beans with notes of marmalade and paired with ar- omatic green cardamom. Passion Fruit Ganache has 62% Machu Chindul Rainforest chocolate rich in exotic flavours, and Railways Chai Wala Ganache with Indian Railways in - spired cinnamon, cardamom and nutmeg chai infused 40% Ecuadorian milk chocolate ganache. This summer, Aneesh expanded his repertoire beyond choc- olate to explore the world of frozen desserts with J'Lāto, a portmanteau of gelato and chocolate reflecting the essence of this new venture. The revolutionary concept combines tra-