Ahmedabad has a new address for global premium chocolate. A Belgium-returned Gujarati did it

The kitchen’s aroma is hijacked by the symphony of melted premium chocolate that briefly makes way for a zesty kick of fresh raspberries. An artist’s steady hands are at work. Chef Jonathan Gallet, a three-Michelin-star legend from France has everything under control. His eyes focused as he smoothed the velvety chocolate ganache over a custom cake. He is surrounded by a spread of chocolate bars, gateaux, macarons, pralines, tablets, bonbons, and gourmet cakes.

This is not a scene from a high-end chocolate boutique in a European capital. It’s all happening in Gujarat’s capital Ahmedabad. Vraj Patel’s Cacaote is the first of its kind premium Chocolaterie in Ahmedabad’s posh Billionaire Street in Bodakdev. This 22 something entrepreneur’s culinary experiment is both testing and expanding the pallets of Amdavadis.

“The film Charlie and the Chocolate Factory was every child’s dream…coincidentally mine came true. Hard work, a deep love for chocolate and a tad bit of luck have contributed to this passion project,” Vraj told ThePrint, standing in his shop.

The premium chocolate obsession of Indians is growing at a fast pace as more and more people travel to western countries and want their pallets tickled once back home. It is this realisation that drove Vraj to tap into the demand. An increasing emphasis on quality chocolate consumption is also driving this surge. This has given rise to premium chocolate stores and exclusive counters such as L’Opera in Delhi NCR, Febelle in New Delhi, Kolkata, Bengaluru, Mumbai and Ahmedabad, Choco Roost in New Delhi, The Chocolate Room in Ahmedabad, and Chocolove Chocolatier & Confectioner in Mumbai.

Premium chocolates industry grew at a CAGR of 7.6 per cent between 2019 and 2023, according to a study by Future Market Insights. Projections suggest it will continue expanding at a 7.0 per cent CAGR through 2034.

Cacaote—a French word for cacao—isn’t your neighbourhood chocolate boutique. Vraj’s entrepreneurial vision is all things ‘grand’ — and Cacaote’s 15,000 square feet of chocolate bliss is proof of that. The offerings are also far from ordinary. From Tahini, tea leaves to jamun and Thai chilli — every unusual (as well as usual) ingredient has made its way to the dessert menu.

While Vraj is in charge of business and operations, his mother and co-founder Rita Patel oversees the kitchen, which is headed by executive Chef Jonathan Gallet, who has worked in Michelin-star restaurants across the world.

After spending 20 years in Belgium, Vraj has permanently shifted his base to Ahmedabad. He doesn’t want to miss out on the growth here. Indians have the money and taste. Now an Indian is taking care of it.

“India is where growth is,” he said. “Also, Belgium or Switzerland… the gourmet chocolate market is saturated. I’ll be just another chocolatier there.”

So far, Cacaote has received an influx of customers. After opening in December, they ran out of stock (of various kinds of chocolates, desserts) within 10 days. So they had to shut down their patisserie wing for over a week. And, then re-open.

“Even though, as per the industry, I was (and still am) way too young to be investing this much into building something like Cacaote, my parents never questioned my grand vision,” he told ThePrint.

Also read: Pickleball is Ahmedabad’s newest addiction. And it’s reshaping the city’s nightlife

‘White chocolate house’

The grand Cacaote building, run by 140-staff members, has a serene fountain pool at the entrance. With its pristine white exterior, the space almost resembles a grand, luxurious home. Even the door handles add a sweet touch—designed to resemble Cacaote’s chocolate bars.

Step inside, and it’ll be hard to resist pulling out your phone to capture every moment. With picture-perfect signage, chic beige aesthetic, shelves stocked with Cacaote cups and tumblers, and a wide display of gourmet chocolates — the space is a visual feast.

Vraj has scouted the globe to bring his vision to life: Swedish bonbon molds, Italian bar moulds, machinery from Spain, Italy, and Germany, furniture designed in London and custom-made in China, and all ingredients have been procured from Belgium, France, and Switzerland.

“I only use Indian water for my patisserie wing,” Vraj told ThePrint.

His family business of commodity trading, which he quit within six-months of joining, helped him profoundly. Though the headquarters of the family business is in Belgium, the offices are present across the globe.

“I have a minimum of 1,000 containers at every Indian port. So importing ingredients and equipment was quite easy for me,” he said.

Additionally, his family is well-versed in the hospitality sector, with hotels, serviced apartments, restaurants and a catering business to their name. Hence, venturing into the hospitality sector and starting a chocolate boutique wasn’t much of a challenge.

Vraj grew up in Belgium savouring a piece of dark chocolate after every meal. For him, chocolate or desserts weren’t just a once-in-a-blue-moon treat—it was a lifestyle. With a wide smile plastered on his face, he recalls trips to patisseries for post-school and post-dinner indulgences in Belgium.

Tired of people asking him to bring Belgian chocolates whenever he traveled to India, two years ago, Vraj had an epiphany: “Indians are always hunting for good chocolates abroad—with the growing GDP, increasing disposable income, and with more people travelling to France, Belgium, Switzerland, the audience is aware of what good chocolate is.”

But, upon their return, all they get is palm oil and sugar loaded sweet treats.

“Why fly halfway across the world for chocolates when you can get them right here in Ahmedabad?” Vraj added.

Unlike other chocolatiers in India, Vraj didn’t stick to just desserts. Cacaote is also a fine-dining spot.

“People visiting an outlet just for high-end fancy dessert will take time to become part of the culture here… you have to give them food, it’s a big crowd-puller,” he said.

First floor of the brasserie offers cozy seating nooks, adorned with lush green plants. The custom-made lamps add a touch of Renaissance charm. While the menu here may change, the chocolate theme is consistent throughout—from the brown-tinted glass to the gradient chocolate-coloured tiles underfoot.

The floor opens up to a balcony as well, an ideal date night spot. There is also a terrace on the floor above. The Italian and Asian menu (on the second floor and terrace) offers coffee, salads, gyozas, pizzas, curry bowls, and more.

“Some desserts have been designed to go along with the savoury menu,” Vraj said. “If someone had pasta, pizza or risotto above, they can come down and finish off their lunch/dinner with a strawberry basil cheesecake.”

Amdavadis are beyond happy and indulging in this experiment.

“There was nothing of this sort in Ahmedabad,” said Purav Suthar, who has been living in the city for the last 26 years.

On a Wednesday evening, Suthar was joined by his classmate from BK School of Professional and Management Studies for a coffee at Cacaote. The management students, as they dug into their croissants and cheesecakes, were deeply involved in dissecting the business model of the chocolate boutique.

According to Suthar, Ahmedabad entrepreneurs are putting considerable efforts to elevate the aesthetics and menu to bring an international-level experience in the city.

“I won’t be surprised if, in the next 5 years, the city will be the face of sports and high-end restaurants,” Suthar added.

People will have to travel to Ahmedabad to experience Cacaote in person as Vraj has no plans to open similar boutiques in other Indian cities. However, Cacaote chocolates will soon be available for delivery to doorsteps nationwide.

The young entrepreneur is preparing to launch an e-commerce platform, rolling it out in three phases.

“Phase 1 will cover Surat, Ahmedabad, and Baroda—the Gujarat belt. Phase 2 will expand to Bombay, Pune, and Jaipur, and Phase 3 will include Delhi, Hyderabad, and Chennai,” he said.

Also read: India’s silver economy is booming—app, startups, part-time ‘daughters’, dementia centres

Tahini, chilli and more 

Out of the 100 desserts at Cacaote, the Chocolate Mandarin Bergoument is flying off the shelves faster than they can make it. Vraj is having a hard time keeping up with demand.

The seven-layered dessert has a dark chocolate ganache, dark chocolate streusel, dark chocolate bergoument mousse, orange marmalade, candied orange zest, a dark chocolate ring, and a touch of 24-carat gold.

“It’s divine, absolutely heavenly—a spoonful of this bergoument is pure foodgasm,” said Anita Parikh, a first-time visitor who lives in the same locality.

A self-proclaimed “foodie-cum-traveller” who takes 2-3 international trips annually, Parikh has visited Belgium twice, indulging in every famed chocolate shop in Bruges.

Along with his mother and head chef, Cacaote owner Vraj Patel travelled to parts of the world to pick out flavours that can be featured in a chocolate or a dessert. They travelled to Japan to get Yuzu or Turkey to get the right pistachio and kunafa

“The chocolate in the bergoument is right on par with what I had in Bruges,” she said.

But there’s more to the menu that’s catching attention. Vraj has stepped away from the traditional flavours. He is young and experimental.

Along with his mother and head chef, he travelled to parts of the world to pick out flavours that can be featured in a chocolate or a dessert. They travelled to Japan to get Yuzu or Turkey to get the right pistachio and kunafa.

As far as local flavours are concerned, it was Chef Gallet’s brains behind it.

“India has an incredible culinary heritage, especially with its fine herbs and spices. I’ve loved experimenting with these flavors in my chocolates and pastries—it’s a whole new world of possibilities,” said Gallet, who was initially hesitant about moving to India.

Gallet was in talks with Vraj ever since the idea of Cacaote was born. When they met for the first time, two years ago, they immediately hit it off. However, re-locating to India was not on the menue. But, one holiday changed things…for the better.

“Vraj invited me for a vacation to experience the country firsthand. I traveled to parts of India to try the cakes and chocolates available here. That’s when I realised there was a huge gap in the market. I told Vraj, ‘I can help you, but only if you get me the best ingredients and the best machinery’,” the French patissier recalled. “The Cacaote kitchen is better than most of the five-star resorts I’ve worked in,” he added.

When Vraj took the chef to multiple restaurants in Delhi, Mumbai and Ahmedabad, Gallet found the food, in general, very spicy. And, that’s how the chef thought about featuring Thai Chilli in his chocolate. Also, biryani inspired him to feature saffron in a danish.

Such experiments went on for a year before Cacaote officially opened its doors to the public, last year in December.

Vraj’s personal favorites include the Citrus Cheesecake bonbon—a mini, bite-sized version of the classic New York cheesecake—and the Salted Caramel with Himalayan Sea Salt, both of which have earned rave reviews from customers.

Then, there’s a Jamun Danish, the Thai Red Chilli bonbon, which starts with a sweet kick and finishes with a fiery punch, a pineapple-ginger fusion dessert, milk chocolate tahini and the Yuzu Lime Cheesecake chocolate, which packs the essence of cheesecake into a rich 2×2 chocolate bite. The Pistachio Raspberry Pecan is another flavour sensation that’s making waves on Cacaote’s menu.

While Parikh was halfway into relishing the Chocolate Mandarin Bergoument, she placed an order for a 20-piece assorted chocolate box with bonbons and pralines.

Despite being a premium brand, Cacaote’s pricing is surprisingly lower than most other high-end gourmet chocolate brands such as Neuhas and Laderach.

Take Neuhaus, a popular Belgian chocolate brand in India—they sell a box of 20 gourmet chocolates for Rs 6,000 + GST. Laderach sells a box of 18 for Rs 4,700. But Vraj offers the same for just Rs 2,699 + GST.

The premium gourmet chocolate brands usually have factories in Belgium or Switzerland. The manufacturing cost is higher. When they bring their chocolates to India, they pay taxes. Hence, their selling price is higher.

“Cacaote is a passion project; I am not after profits,” he said.

(Edited by Anurag Chaubey)