When I heard where Five Mile Chocolate’s new origin bar—debuting today—was coming from, I was impressed and intrigued. Tamil Nadu in Southern India: not a place that is commonly associated with cacao. (The country has only been producing chocolate for approximately 60 years and joins newer single-origin designations like Vietnam and Bali.) India produces a miniscule percent of the world’s cacao, and I’d never tried it before.
Jessica Young, head chocolatier at Five Mile Chocolate, knew India from afar as a place her sister spent a year in Bangalore. This was in Karnataka, adjacent to Tamil Nadu, where the Anamalai Farm is located, the estate where cacao is grown on land planted with coconut palms and nutmeg trees.