If you grew up in Mumbai, you are aware of our constant battle with space. It’s practically a rite of passage. We are experts at adapting to cramped corners—whether it’s the legendary ‘4th seat’ on local trains or the Sherlock Holmes-level sleuthing required to figure out who is elbowing us in the new metro. Space is tight—even my therapist agrees. Finally, something we see eye to eye on.

So when I got the chance to visit Cacaoté, a sprawling 15,000-sqft patisserie and brasserie set to open on Ahmedabad’s Billionaire Street, I felt like I’d won the golden ticket to The Wonka Chocolate Factory. Space issues? Not today. Chocolate intake? Unlimited.

Entering what is quite possibly India’s biggest patisserie, I tried to keep my excitement in check and brace myself for the sugar rush that I knew would claim me in a few hours. But as soon as I saw the expansive balcony, the tranquil water pool at the entrance and the gorgeous terrace, I felt my resolve start to fade almost immediately. What the hell, I thought to myself, might as well just embrace being Charlie Bucket for a day.

Cacaoté’s story begins with Rita and Vraj Patel, a mother-son duo who were passionate about bringing the finest Belgian chocolate experiences to India. “I was born and raised in Antwerp and whenever we would visit India, our friends back home would ask us to bring them Belgian chocolates. That’s where the idea of making Belgian chocolates in India came from,” says Vraj. “What started as a little side project grew into something much bigger,” Rita chimes in. “We brought in Chef Jonathan Gallet as a consultant, and before we knew it, he had joined us full-time and our pet project was on its way to becoming a big deal.”

In fact, the three Michelin-starred chef is the driving force behind India’s Wonka Chocolate Factory, bringing over 25 years of experience as a trained patissier to the table. Like me, his passion for pastry began in childhood, and—unlike me—after extensive culinary training, he honed his skills under Yannick Alléno at One & Only, The Palm, Dubai, where he managed a team of 18 patissiers. Gallet’s career later took him to Hong Kong with the Shangri-La group and Turkey’s Maxx Royal Hotel, where he led a team of 35 patissiers, bakers and chocolatiers. It was there that he met Vraj, who invited him to India to build Cacaoté. A couple of years later, Gallet has comfortably ensconced himself in the patisserie’s kitchen—right from the way he greets and treats his staff to recalibrating their ‘Chalta hai’ attitude. The result is a behemoth of a space that still manages to function like a well-oiled machine.

Before I could get to the chocolate tasting, I was whisked off on a tour of the patisserie. I had to quell my impatience with a quick internal monologue to the effect of: “Hold your horses, this is just foreplay.” But they added insult to injury by starting with the kitchen—showing off the shiny contraptions that whisk chocolate into beautiful swirls and giant fridges filled with sweet treats waiting to be devoured. But stepping beyond, into the vast seating area, felt like moving from craft to art. Every detail told a story about a space that takes pride in being grand yet calm—from the warm brown glass along the staircase and the intricately designed lamps to the chef’s seminar area and the open balcony overlooking the trees outside. There are chocolate-themed sofas and a glass wall that allows the sun entry without letting it overstay its welcome. For a moment, I forgot all about my inner Charlie. Almost.

Salted Caramel with Dark Chocolate

Chocolate Mandarin Bergoument

Finally, we reached the dessert tasting—or as I like to call it, a “chocolate lunch.” Sparkling water sat nearby for a palate cleanser (not that I needed one) and I was handed a Peanut Bar “to recover from the tour.” I polished it off within seconds and looked up at Gallet expectantly. He played an Uno Reverse Card with a Thai Chili bar. As a Thai green curry lover, the giant red dot on it made me question everything I knew, but once in my mouth, the Brat-cooloured bar left a lingering, pleasant spice aftertaste on my tongue.

Thai Chili bar

In any case, the bars were just the warm-up. Enter the main course: the Chocolate Mandarin Bergoument. Cutting it neatly was hopeless so the chef handed me a spoon with a simple instruction: “Attack”. I took his advice, slicing through seven rich layers and allowing each bite to unfold at leisure. Next up was The Salted Caramel with Dark Chocolate Bar, of which I inhaled two in under a minute.

After sampling plate upon plate of bonbons, cakes, petite gateaux, chocolate tablets, macarons and baked goods, I came to the conclusion that each chocolate at Cacaoté is crafted with precision, its life cycle beginning with the highest quality cocoa, sourced by Valrhona from tropical regions in Central and South America and Africa. The beans are roasted, ground and conched in France before being sent to the patisserie in Ahmedabad, where they are transformed into elevated confections. The process involves meticulous quality control, tempering, hand-painting bonbon moulds and layering rich fillings like ganache and caramel. Each piece is carefully sealed, undergoes strict quality checks and is beautifully plated to ensure that every bite is worth the calories it contains. After all, didn’t someone—and I’m assuming they were very wise—say, “Dessert doesn’t go to the stomach, dessert goes to the heart”?

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