29/09/2025
Trial on Ragi and Bajra-Based Chocolates (29/09/2025)
Our Food Processing Head, Reshma Ma’am, was undergoing training related to the development of millet-based value-added products. During this period, she requested me to help formulate and conduct trials for a new product — ragi and bajra-based chocolates. I was glad to take up this opportunity to contribute by designing a new composition and performing multiple trials to achieve the best results.
On 29th September 2025, I began working on the formulation of both ragi and bajra chocolates. The main objective of the trials was to develop a nutritious, tasty, and well-textured chocolate by incorporating traditional millets with modern chocolate compounds.
I carried out three to four trials, gradually refining the ratio of ingredients to balance taste, smoothness, and binding. After several adjustments, the final optimized composition was fixed as follows:
- Dark compound – 50 g
- White compound – 50 g
- Ragi/Bajra flour – 18 g
- Ghee – 3 g
- Cashew – 6 g
- Almond – 6 g
This formulation provided an excellent blend of rich chocolate flavor, nutty crunch, and the mild earthy aroma of millet flour. The final chocolates showed great taste, smooth texture, and good binding, with enhanced nutritional value due to millet incorporation.
Overall, the trials were highly successful, and the product has strong potential for further development as a healthy and innovative millet-based chocolate. This experience also helped me learn about ingredient balancing, flavour pairing, and the importance of multiple trials in achieving a market-ready formulation.
