India’s first beer-fermented craft chocolate has been introduced through a collaboration between Maka Di, the craft beer brand of Goa-based Latambarcem Brewers, and bean-to-bar chocolatier BAR (Baker's Artisanal Recipes). Named THE BUZZZ..ED BAR, the product combines craft brewing with chocolate making by using Maka Di's signature Honey Ale during cacao fermentation while ensuring the finished chocolate contains 0% alcohol. The product was first unveiled at the Indian Cacao and Craft Chocolate Festival in Bengaluru and has since won a Bronze Medal at the International Chocolate Awards – India Region 2026.
Unlike conventional flavoured chocolates, the Honey Ale is incorporated during the fermentation of premium single-origin cacao sourced from Mangalore rather than being added as an ingredient later. According to the companies, the alcohol evaporates naturally during the drying process, while the beer's floral, honeyed and malty characteristics remain within the cacao's flavour profile. The result is a 60% dark craft chocolate finished with roasted cacao nibs, offering rich cocoa flavours, subtle honey notes and a crunchy texture.
Maka Di stated that the collaboration was inspired by the shared science of fermentation that underpins both brewing and chocolate making. The company said the project demonstrates how brewing expertise can be used to unlock new flavour dimensions in cacao while encouraging greater experimentation and collaboration across India's craft food and beverage industry.
JaCaCo, the parent company of BAR, said the international recognition reinforces its belief in the potential of Indian cacao and highlights the value of combining craftsmanship with innovation. The company added that the partnership celebrates the quality of locally sourced cacao while showcasing how Indian artisanal products can compete on the global stage.