Meet the Czarina of Chocolates Zeba Kohli who says: “I love chocolate as it is a versatile ingredient and it makes you smile always.”

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If you talk about chocolates, there’s only one name that comes to mind – Zeba Kohli. She’s indeed the undisputed queen of chocolates. She’s been a judge at the International Chocolate Awards, chocolate taster and chocolate consultant and entrepreneur; Fantasie Fine Chocolate. She was also the only Indian to judge the ‘Bean To Bar’ chocs. Not only that, Zeba has also judged the Italian, Mediterranean, European, African, Middle Eastern & Asia Pacific chocolate competitions. In fact, when we spoke to her last, she was busy giving awards in a premium chocolate competition in Spain. Indeed, her chocolate resume is enviable. So why does Zeba love chocolates so much?

Zeba Kohli

The ever-smiling Zeba says, “I love chocolate as it is a versatile ingredient and it makes you smile always. I relate to this as I adapt to every circumstance and love making people smile.”

Here, she conjures up two fab chocolate recipes exclusively for TheGlitz.


Mocha Mousse

Makes: 900 gm approximately
Time required: 2 hours
Ingredients: 40 gm instant coffee powder, 400 gm condensed
milk, 500 mg melted Dark Chocolate

Method :

In a vessel, add condensed milk and 40 gm of coffee. Slightly warm in a pan of hot water so that coffee dissolves and stir well. Then cool for 25 minutes.

Melt and temper Dark Chocolate. Put Dark Chocolate in a mould. Turn the mould upside down to make hollow shells. Cool shells in a refrigerator for 15 minutes. Take shells out fill up with a coffee truffle mixture. Top up the shells with the balance of melted Dark Chocolate and cool in the refrigerator for 25 minutes. Tap each chocolate out lightly from the mould so that they do not break and serve.

Walnut Rocks

Walnut Rocks

Makes: 5 dozen
Time: 1 hour
Ingredients: 250 gm walnuts, 500 gm melted milk chocolate
Melt chocolate slabs in a dish over hot water till the mixture looks like an edible Naomi Campbell.
Chop walnuts into little chunks, roasting them slightly.
Stir stealthily into the chocolate mixture, mustering all your willpower not to lick the bowl clean.
Spoon onto a buttered paper-covered tray in the shape of tiny rocks. [ Not large enough to break a window, not small enough to be embedded in platinum rings.]
Cool for 15 or 20 minutes.

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