Filter coffee-flavoured milk bars, thandai-inspired mousse, Himalayan pink salt-laced dark chocolate, kesari bonbons — these are a few of the countless chocolate-based permutation-combinations that chocolatiers, bakers and chefs are churning out with staples in desi pantries. While one can always grab a bite from one of the many indie chocolate brands that are bursting onto the scene, these nostalgic-but-new flavours aren’t hard to master at home either. Chef-owner of Bandra-based Monèr, Freny Fernandes, and Anuja and Ankita Jain, who run the Andheri-based artisanal chocolate brand Harsh Chocolates, share a few handy pointers:

>>While using spices in a powdered form, never add them directly to the chocolate or ganache as this will affect the texture and make it grainy. Always steep the spices in a liquid for a few hours and then strain for maximum flavour, without affecting the texture and consistency.