:Zeba Kohli : The Homegrown Artisanal Chocolate Brand Maker

Zeba Kohli, Head Of Fantasie Fine Chocolates

As one of the oldest chocolate makers in India, Fantasie has been crafting universally beloved treats since 1946.
Generations of experience, well-preserved recipes and techniques, and quality ingredients were skillfully blended into Fantasie’s celebrated selection of craft chocolates.

Sharing her experiences with Slurrp, Head of Fantasie Fine Chocolates Zeba Kohli said, “I am a chocolate taster and chocolate sommelier. My love for science has made me a keen chocolate consultant, as chocolate is truly a precious food and requires knowledge of every layer around it. From its cultivation to the cultivator to the creator and finally the consumer, it excites me and propels me to create awareness about chocolate”.

“Fantasie was started by my maternal granddad, and we here take care of his business and nurture Fantasie as it provides jobs for the less privileged”. “I teach chocolate making and encourage Indian chocolatiers to the fullest”, she added. It needs to be mentioned here that Zeba Kohli was the only Indian present to judge bean-to-bar chocolates at an International platform. She has also judged Italian, Mediterranean, European, African, Middle Eastern, and Asia-Pacific chocolates.


Yield: Approximately 900 grams

Preparation Time: 2 hours


– 40 grams instant coffee powder

– 400 grams condensed milk

– 500 grams melted Dark Chocolate


  1. In a container, combine the condensed milk and 40 grams of coffee. Gently heat the mixture in a double boiler until the coffee dissolves, stirring thoroughly. Allow it to cool for 25 minutes.
  2. Melt and temper the Dark Chocolate. Pour the melted Dark Chocolate into a mold, then turn the mold upside down to create hollow shells. Chill the shells in a refrigerator for 15 minutes.
  3. Fill the chilled shells with a coffee truffle mixture. Top them off with the remaining melted Dark Chocolate, then refrigerate for another 25 minutes.
  4. Gently tap each chocolate out of the mold to ensure they do not break and serve.

Walnut Rocks

Yield: 5 dozen

Preparation Time: 1 hour


250 grams walnuts

500 grams melted milk chocolate


  1. Melt the chocolate slabs in a dish over hot water until the mixture reaches a consistency resembling edible Naomi Campbell (smooth and shiny).
  2. Slightly roast the walnuts and chop them into small chunks.
  3. Carefully fold the roasted walnuts into the chocolate mixture, resisting the temptation to lick the bowl clean.
  4. Spoon the mixture onto a tray lined with buttered paper, shaping it into small rock-like forms (not large enough to break a window but not too small to be embedded in platinum rings).
  5. Allow them to cool for 15 to 20 minutes.”

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