Dhayvat Udeshi is not your typical chocolatier. A marketer-turned-chocolate-visionary, he is the world’s first Diabetic Level 2 Chocolate Taster and the founder of BAR (Bakers Artisanal Recipes)—a brand redefining what chocolate means in India. With a personal health journey that reshaped his approach to indulgence, Dhayvat brings purpose, precision, and soul to every bar of chocolate he creates. His philosophy goes beyond sweetness; it’s about truth, terroir, and transformation. BAR isn’t just a product—it’s a platform for better choices, ethical sourcing, and nuanced masculinity. From introducing India to real couverture chocolate to blending wellness with indulgence, Dhayvat is leading a quiet revolution, one bar at a time. As he bridges the gap between heritage and health, BAR stands not just for quality but for possibility. Through flavour, function, and fearless storytelling, Dhayvat is elevating Indian chocolate to the global stage—with soul in every bite.
What was the turning point that led you to create BAR, and how did your journey from marketing to chocolate unfold?
It wasn’t until I deeply reconnected with food and wellness during a personal health shift that chocolate became more than a product—it became a medium. The turning point came when I realized how disconnected we are from what real chocolate is. That curiosity became an obsession, and eventually, BAR was born—not just as a brand, but as an experience.
As the world’s first Diabetic Level 2 Chocolate Taster, how has your personal health journey shaped BAR’s product philosophy?
Being diagnosed as diabetic changed everything for me—it reframed indulgence. It made me question ingredients, process, and purpose. BAR isn’t built on guilt-free narratives—it’s built on truthful indulgence. We don’t hide behind fake sweeteners or shortcuts. We create chocolate where health, flavour, and craftsmanship coexist without compromise.
You speak about making chocolate with “SOUL.” What does that mean to you, and how does it manifest in every BAR product?
Chocolate with SOUL means transparency, intention, and storytelling. It’s about knowing where your cacao comes from, respecting the farmer, tempering with care, and crafting with emotion. Every BAR product carries terroir, time, and tenderness. Soul is what you taste when something feels just right—we design for that.
Chocolate is often stereotyped as a “women’s indulgence.” Why do you think men have been left out of this conversation, and how is BAR changing that?
Men were never really told that chocolate could be theirs. It’s been marketed in pink, wrapped in guilt, and tied to femininity. But chocolate—real, bold, nuanced chocolate—is very much a masculine pleasure too. BAR is changing that by creating flavour profiles, pairings, and language that invite men into the world of chocolate without shame or sugarcoating.
What role do you think chocolate can play in men’s self-care, emotional expression, or even performance nutrition?
Chocolate is grounding. It calms the nervous system, elevates mood, and can be adapted for everything from post-workout fuel to mindful moments. For men, who are often taught to suppress softness, chocolate offers a safe, sensory way to reconnect with emotion, rest, and ritual. That’s powerful self-care.
Do you notice any distinct preferences in how men experience or choose chocolate? How does BAR respond to those nuances?
Yes. Men tend to prefer darker, bolder, or more complex flavours—less sweet, more layered. They enjoy pairings: coffee, whisky, spice. BAR responds with products like Khari Singh 60 and Seriously Dark 90—strong, character-filled chocolates—and pairings with coffee, wine, and even cigars that speak their language.
How do you define real chocolate—and what should Indian consumers look for when identifying high-quality couverture?
Real chocolate is made with cocoa mass, cocoa butter, and minimal clean ingredients. No vegetable fats, no synthetic flavouring, and definitely no compound chocolate. Look for terms like single origin, bean-to-bar, or couverture. Also, real chocolate doesn’t coat your tongue—it melts clean.
What are some common myths about chocolate in India that you’re working hard to dismantle?
- That white chocolate isn’t real (it is, if made with cocoa butter)
- That dark chocolate means healthy (not if it’s compound)
- That chocolate is “only for kids” or “only for women”
- That price equals quality (you can pay ₹300 for sugar and fat if you don’t read labels)
We’re building awareness, not just appetite.
From bean to bar, how does BAR ensure quality, ethical sourcing, and sustainability in its ingredients?
We source our cacao from Indian estates that prioritize organic and regenerative practices. Every bean is fermented and dried at origin with transparency. We don’t chase scale—we chase stories. Sustainability also means supporting small-batch farmers and paying fair prices that honour their craft.
How do you see the future of ‘functional chocolates’—those that serve health purposes beyond pleasure?
Functional chocolate is the future. The question isn’t “can chocolate be healthy?”—it’s “why did we let it become so unhealthy to begin with?” From magnesium-rich dark bars to adaptogenic infusions, chocolate is a powerful delivery system. The pleasure can be purposeful. That’s where we’re headed.
Is BAR exploring chocolates that blend indulgence with health, like adaptogens, nootropics, or protein-infused options?
Absolutely. We’re actively developing formats that cater to wellness without killing joy—think mind-enhancing cacao with lion’s mane, protein-infused nib bars, and diabetic-friendly dark blends. But only if the taste holds up. We don’t believe health should be an excuse for bad flavour.
What does the name “BAR” symbolize to you beyond just being a product? Was there a deeper brand philosophy behind the simplicity?
BAR stands for Bakers Artisanal Recipes, but more than that—it’s a unit of craft. It’s where form meets flavour. It’s a place of gathering (like a wine bar or coffee bar). It’s also symbolic of raising the bar—of challenging what chocolate in India can be.
You’re not just selling chocolate, but shaping taste and perception. How do you balance education and aspiration in your brand storytelling?
We believe in inviting, not intimidating. We use language that’s fun, visual, and layered. From pairing guides to tasting notes, every touchpoint is a chance to share without preaching. People are smart—they don’t need to be told what’s good. They just need to taste it and feel it. BAR lets them do both.
What does it mean to you to be a “visionary” in the chocolate space—not just a founder?
A founder builds a product. A visionary builds a paradigm. I see BAR not as a brand but as a movement—where chocolate is not just eaten, but understood. Where indulgence meets intellect. Where masculinity includes sweetness. That’s bigger than bars. That’s culture-shifting.
What is your long-term vision for BAR? How do you see it influencing India’s relationship with chocolate, wellness, and masculinity?
My vision is to make India proud of its own cacao—to create chocolate that sits on the global stage without apology. I want BAR to be a brand that redefines masculinity, centres health, and restores dignity to indulgence. Chocolate isn’t just a craving. It’s a conversation. And we’re just getting started.
