By Radhika Agrawal
In a world obsessed with mass production, artisanal chocolates offer an unmatched flavour of dedication and uniqueness. Paul & Mike is a farm to bar chocolate brand that has carved its niche by passionately crafting artisanal chocolates that are a world apart from the ordinary. In an exclusive conversation, Vikas Temani, Founder and CEO of Paul & Mike, shares what went behind the recent remarkable feat by his brand, where they secured seven awards at the World Finals of the International Chocolate Awards, including the first ever Gold for any Indian chocolate. From bean to bar, he shares the story behind Paul & Mike’s ascent to global acclaim, offering a tantalising glimpse into the artistry and dedication that elevates the brand’s chocolates to a league of its own.
Can you share the inspiration behind launching Paul & Mike? What motivated you to enter the premium chocolate industry?
Vikas Temani: We saw a gap in the premium chocolate space in India. Almost all premium chocolate brands sold in India were imported and most of them were not even considered premium in their own countries. We took inspiration from what Sula did in wine and what Bira did in craft beer.
What sets Paul & Mike apart from other chocolate brands, especially in terms of craftsmanship and flavour innovation?
Vikas Temani: The fact that our farm and factory are next to each other is a huge advantage for us. We are able to connect what we do with cocoa in our farm and fermentary to what we do in the chocolate making unit. We are obsessive about our quality and the sheer number of experiments that we conduct on cocoa and chocolate would be unmatched in the industry.
Congratulations on Paul & Mike’s recent achievement at the International Chocolate Awards! How does it feel to have two chocolates ranked among the top 25 in the world?
Vikas Temani: It is a validation of our approach behind research and development. It gives us the confidence that our team understands the nuances of how to handle cocoa and chocolate through various stages of the long production process.
Can you tell us more about the winning chocolates – Gin and Ginger dark chocolate and Sichuan Pepper and Orange Peel dark chocolate? What inspired the creation of these flavours?
Vikas Temani: Gin Ginger: Ginger has been used in cocktails, including gin, for centuries. Candied ginger also pairs beautifully with chocolate. We had a hunch that the fresh gingerol notes of ginger would pair beautifully with the piney notes of Juniper berry. The small bits of candied ginger add texture to this delightful bar.
Sichuan pepper and orange peel: We created this product for a chocolate show that we took part in in Shanghai. Sichuan pepper is widely used in Chinese cuisine. As luck would have it, this product turned out amazingly well and has won 2 Silver awards at the world level—first in 2021 and then in 2023.
How do you think this global recognition impacts the perception of Indian chocolate making on an international scale?
Vikas Temani: It will surely make the jury, the industry, and the buyers and importers in other countries sit up and take notice of the developments taking place in India in the craft chocolate space. So far, certain makers and cocoa of certain origins were seen in a better light. With this performance, Indian cocoa and Indian chocolate making expertise can no longer be ignored.
What can we expect from Paul & Mike in the future? Are there any new flavours, collaborations, or expansions on the horizon?
Vikas Temani: In addition to the product innovation, you are going to see a lot of brand-building activity over the next 12 months.
In an industry that constantly evolves, how do you approach innovation and stay ahead of changing consumer preferences?
Vikas Temani: It is both inside-out and outside-in. We have a very capable R&D and marketing team that stays on top of trends. In addition to that, we have multiple channels of communication (social media, surveys etc.) with our consumers and fans who give great suggestions to us for new products.
