Chocolate Beverages Got An Exclusive Address at Manam's Latest Outlet

As a child, if there was one recurring dream, it was me frolicking in the chocolate waterfall from “Charlie and the Chocolate Factory.” Chocolate was most often a gift or a reward, so the idea of abundance was alluring. But would I be able to appreciate the taste of chocolate equally if I lived near the waterfall?

However, there is more happening on this earth to no longer dwell in philosophy. I met my real-life Willy Wonka, Chef Ruby Islam, Head of Product and Innovation at Manam Chocolate last Wednesday. We had gathered to celebrate the brand’s first beverage-only chocolate bar at DLF Promenade. Yes, you heard it right, a Manam store dedicated only to chocolate beverages, complete with its signature chocolate fountain.

Chocolate In A Different Form

While talking to Chef Ruby, I got the answer. “With an entire menu spanning different temperatures, varieties and flavour profiles, we saw an opportunity to take the familiarity of a drink and reinterpret it through an Indian craft chocolate lens. DLF Promenade was the right opportunity to launch Manam Chocolate's first standalone beverage bar. It allows people to walk in, stroll around and take a break with something refreshing or light, or treat themselves to something more indulgent.” The beverage bar offers an entire range of chocolate-based drinks that are repeatable and accessible. 

I could see that happening right in front of my eyes, with people stopping by, noticing the familiar Manam label and then getting captivated by the menu. I was no different. The first drink I tried was from the protein section, a strawberry and coconut protein shake with a chocolate base. First, if I was not told, I would not know it had protein powder, and secondly, the strawberry and coconut were a match made in heaven. The idea behind its conception was simple—a protein shake need not be boring; rather, protein can be integrated into a complicated drink and made delicious as well.

Then followed the blueberry oat iced chocolate, which remained one of my personal favourites of the evening. The drink arrived stratified into sections, with the heavier chocolate ganache at the bottom, followed by milk foam and topped with blueberry compote. Important to note is that you need to stir before you drink, a step consciously woven into the experience. But how much stirring is enough?

Layered, Light And Playful

Chef Ruby explained how that allowed them to create drinks that aren't just served straight up, like traditional hot chocolates, but are also layered. “The idea is also to make it fun. It visually takes you by surprise because a chocolate drink isn't just a brown-coloured beverage served straight up. It allows you to play with different consistencies, and that's how we're able to layer the drinks.” Moreover, it also gives people space to have their own preferences.

If at Manam, it is offensive to leave without trying their signature orange iced chocolate. What I loved about this one was how light it was, due to its water base. This drink and many more on the menu break the stereotype that chocolate has to essentially be dense and milk-based to taste good. This ties in directly with Manam’s approach towards chocolate. The thought behind the drinks was showing, and how. The original flavour profiles of different kinds of chocolate were balanced with different notes, whether they be citric, floral or fruity—the idea was to carry the chocolate’s flavour forward while giving it a personality of its own.

From Farm To Chocolate Glass

Some drinks also used native ingredients, such as chakkarakeli banana and Guntur chilli, which gave a greater sense of belonging to Manam’s already quintessentially Indian origin. The farmers who produce it are based largely in the West Godavari district. Chef explained how they work with a community of around 250 farmers across 3,500 acres of land. “West Godavari is one of the most densely populated cacao-growing regions in India, and we also source cacao from farmer partners in parts of Kerala. Soon, we'd like to expand that to Karnataka and Tamil Nadu as well."

Thus, for Manam, chocolate starts at the farm rather than the factory, and what comes into the glass is a direct by-product of that. Its emphasis lies on harvesting and post-harvesting practices, and on the science of fermentation and drying, to bring out the best flavour profile of the bean.

After that hearty conversation on origins, it was time for some warmth - it was time for their hot chocolate. The chocolate shavings complemented the creamy texture, and the fact that such a comforting cup did not have any added sugar made the experience guilt-free. This was as close as it could get to the waterfall of my dreams. But in all that overwhelm, I had forgotten I was hungry too.

Do not worry. They have options to accompany your drink as well, ranging from savoury to sweet. I first tried the roasted potato and mushroom pot pie, followed by the dark chocolate and raspberry layered cake. The pie was dense from inside and flaky from outside, just how I like it, and the strong flavour of the raspberry complemented the chocolate - fruit and chocolate were the winners of the evening. 

One More For The Road

Just when I thought I was too full to try another drink, Chef Ruby came up with a suggestion: “Why don’t you carry something to sip on the way?” I am usually clear about my boundaries, but with chocolate I fall weak. I told her to choose one for me, and she prepared the Pistachio, Matcha Latte—creamy white chocolate blended with pistachio butter and ceremonial matcha. The pistachio brought so much texture to the white chocolate, as the matcha was sitting lightly on top.

It was drizzling as I got into the cab, and I was looking at the city through rose-tinted, nay, chocolate-tinted glasses. They say chocolate boosts serotonin, the happy hormone—so you can only imagine how the rest of the ride was.

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