Started 14 years ago, Smoor began operations at Bengaluru’s old airport road and moved their manufacturing to this space, being close to the city. About three years in the making, this two-level space is built to ensure that it allows for future expansion.
Built with the primary intent of being a customer-facing space, this is where you can get a quick course on the bean-to-bar journey of chocolates.
I tasted a chocolate that had cashews with gunpowder that tasted amazing. Mango with salt and even the freeze-dried strawberry flavours packed quite a punch. Once the beans and sugars are ground, it is transferred to make a smoother paste of 22 microns in size. This is then moved to a tempering machine, a process that ensures the chocolate melts in your mouth and not in your hand. And after this the chocolate can be converted into different forms. There are separate sections to make cakes, baklava, macaroons, and signature cake creations, and even a hot kitchen.
The team have invested in specialised machinery as well to ensure that we are able to control the quality of the chocolates.” The factory makes about five tonnes of chocolates every day and an equal quantity of cakes as well. This is the central space where the chocolates and cakes are made to be used across the city.
The guided session takes you backstage, where you get an insight into the different stages that the bean goes through to eventually become the final product. The space itself has been designed keeping the staff in mind and consciously works towards being a user-friendly space.
With a presence in Bengaluru, Mumbai, Chennai, Pune, and Delhi NCR (cloud-based), they are all set to enter Delhi and Hyderabad (with a flagship 50000 sq. ft space) in July this year. While Indian cacao has more acidity and a fruity flavour, beans from Ecuador have a smokier flavour. The idea is to cater to different palettes and continue to evolve as we bring the best products for the consumers. With over 500 SKUs, the brand is ensuring that they innovate through experts and research and development teams.
Read the full story that first appeared in Robb Report here:
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