The idea for Cocoa Hernando was concocted following a train journey across India in January 2012. It was on the Netravati Express, rolling through Kerala – where I was spending most of my time staring at the beguiling landscapes of temples, lakes & palm trees and chatting warmly to fellow passengers – when I was handed a small cup of steaming masala chai tea. It was an unforgettable moment as the flavours of the tea completely blew my mind. I’d never tasted anything like this intoxicating blend of cloves, cinnamon, cardamom, ginger & milk and it became the one flavour which personified India for me. The chai also soon made me wonder how well these amazing spices would combine with my favourite food, chocolate……Paul Tomlinson, Cocoa Hernando.

 

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