About

Twenty years of chocolate.

Cocoa Diva was founded in 2004 by Jayanthi Shivaram — working out of a home kitchen, making chocolates by hand for corporate gifting. No factory, no machinery, no outside investment. Just a deep understanding of what good chocolate should taste like and the discipline to make it consistently.

By 2015, that home kitchen had grown into our first large-scale production facility — capable of producing 15,000 chocolates a day. The craft didn't change. The scale did.

From finished chocolate to the raw material.

In 2021, we began something different. Instead of buying couverture from European suppliers and working with it, we started making it ourselves — from bean to couverture. After years of trials and refinement, we now supply over 10 tonnes of couverture a month to chocolate brands across India.

We chose two origins deliberately. Malabar, Kerala — one of India's rarest and most underutilised cacao regions, available at a cost that makes it viable for professional use without compromise. Ghana, West Africa — one of the world's most consistent and characterful cacao origins, chosen for its superior quality and the bold, direct flavour profile it brings to finished chocolate.

Why we exist.

When Jayanthi started Cocoa Diva in 2004, access to professional-grade couverture in India meant high prices, high minimum order quantities, and import timelines that didn't work for a small operation. The people who needed the best chocolate the most — home chocolatiers, small bakeries, independent pastry chefs — were the ones least able to access it.

That hasn't changed enough. It's still the problem we're trying to solve.

Our 40g tasting samples exist so you can try before committing to volume. Our 10kg trade packs exist so the minimum order is one box, not a pallet. Our pricing is built on the cost advantage of working with Indian and West African origins directly — not on what the market will bear.

If you're a home chocolatier, a small bakery, or a pastry chef building something independent — this is made for you.

The range.

Eight cacao percentages across two single origins — White 29%, Milk 34%, Milk 39%, Dark 45%, Dark 54%, Dark 72%, Dark 85%, and Dark 100%. Malabar and Ghana. Sixteen SKUs, each with published viscosity ratings, tempering protocols, and application notes. Everything a professional needs to make a buying decision without having to contact a sales rep.

We also produce single origin Ghana chocolate pastes — almond, hazelnut, milk and dark — for bakery and confectionery applications.