India's First Beer-Fermented Chocolate Wins International Recognition

India's craft food and beverage industry has another reason to celebrate. Goa-based craft beer brand Maka Di and bean-to-bar chocolatier BAR (Baker's Artisanal Recipes) have earned a Bronze Medal at the International Chocolate Awards – India Region 2026 for THE BUZZZ..ED BAR, India's first beer-fermented craft chocolate. The award highlights an innovative collaboration that brings together craft brewing and chocolate making in a way that has never been attempted in the country before.

Unlike conventional flavored chocolates, THE BUZZZ..ED BAR doesn't contain beer as an ingredient. Instead, Maka Di's signature Honey Ale is introduced during the cacao fermentation process, allowing it to naturally influence the flavor of the beans. By the time the cacao is dried, the alcohol has evaporated completely, leaving behind only subtle flavor characteristics and a finished chocolate with 0% alcohol.

What Makes THE BUZZZ..ED BAR Unique?

The collaboration reimagines one of chocolate-making's most important stages: fermentation. Premium single-origin cacao sourced from Mangalore is fermented using Maka Di's Honey Ale, allowing delicate floral, honeyed, and malty notes from the beer to become part of the cacao's natural flavor development rather than being added later.

This unique approach results in a 60% dark craft chocolate finished with roasted cacao nibs that delivers rich cocoa flavors, gentle honey notes, and a satisfying crunch. Rather than tasting like beer, the chocolate offers a more layered and refined profile that reflects the fermentation process while allowing the quality of the Indian cacao to remain at the forefront.

The makers emphasize that the Honey Ale is used only during fermentation and not as a flavoring ingredient. As the beans dry, the alcohol disappears completely, making the finished chocolate alcohol-free while preserving the complexity developed during fermentation.

An Award-Winning Collaboration

THE BUZZZ..ED BAR first debuted at the Indian Cacao and Craft Chocolate Festival in Bengaluru before receiving international recognition with a Bronze Medal at the International Chocolate Awards – India Region 2026. The achievement reflects the growing appreciation for Indian craft producers who continue to push boundaries through innovation and collaboration.

Speaking about the project, Ishan Varshnei, CEO of Latambarcem Brewers, said the collaboration perfectly reflects Maka Di's philosophy of curiosity, experimentation, and craftsmanship. Since both brewing and chocolate making rely heavily on fermentation, partnering with BAR presented an opportunity to explore new possibilities while encouraging more cross-category collaborations across India's growing craft ecosystem.

Dhayvat Udeshi, Founder of BAR, described the award as validation of the company's belief in Indian-grown cacao and its untapped potential. He said the collaboration demonstrates how combining creativity, scientific understanding, and artisanal craftsmanship can produce original products capable of earning international recognition while showcasing the quality of Indian ingredients.

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Why This Collaboration Matters

THE BUZZZ..ED BAR represents more than a one-off product launch. It highlights how two independent craft industries can come together to create something entirely new by focusing on process instead of simply blending ingredients. The collaboration also places Indian-grown cacao and homegrown brewing expertise in the global spotlight.

Founded in Goa, Latambarcem Brewers has built its reputation through brands including Maka Di, Borécha, and Super Maka, while BAR's parent company, JaCaCo, continues to champion Indian cacao through bean-to-bar chocolate making and ingredient innovation. Together, the two companies have demonstrated that local expertise and experimentation can result in products that stand alongside the best in the world.

Summing Up

THE BUZZZ..ED BAR is proof that innovation often begins long before a product reaches consumers. By using Honey Ale during cacao fermentation rather than in the finished chocolate, Maka Di and BAR have created India's first beer-fermented craft chocolate while earning international recognition in the process. Their Bronze Medal at the International Chocolate Awards – India Region 2026 is not only a milestone for the collaboration but also another step forward for India's rapidly evolving craft food and beverage industry.

FAQs

What Is THE BUZZZ..ED BAR?

THE BUZZZ..ED BAR is India's first beer-fermented craft chocolate, created through a collaboration between Goa-based craft beer brand Maka Di and bean-to-bar chocolatier BAR (Baker's Artisanal Recipes).

Does THE BUZZZ..ED BAR Contain Alcohol?

No. Maka Di's Honey Ale is used only during the cacao fermentation process. As the beans dry, the alcohol evaporates completely, leaving the finished chocolate with 0% alcohol.

How Is THE BUZZZ..ED BAR Made?

The chocolate is made using premium single-origin cacao from Mangalore, which is fermented with Maka Di's Honey Ale. The finished product is a 60% dark craft chocolate topped with roasted cacao nibs.

What Award Did THE BUZZZ..ED BAR Win?

THE BUZZZ..ED BAR won a Bronze Medal at the International Chocolate Awards – India Region 2026 after debuting at the Indian Cacao and Craft Chocolate Festival in Bengaluru.

Why Is This Collaboration Significant?

The collaboration brings together craft brewing and bean-to-bar chocolate making through an innovative fermentation process, highlighting the potential of Indian ingredients, craftsmanship, and cross-category innovation on the global stage.