There was nothing pure or natural in the chocolate and tasted poor quality. The market was flooded with this kind of chocolate and none had cacao butter or pure cacao in the ingredients. Besides this, they were no real flavors. Experiences and innovations were never heard of in chocolate.

As she researched, found this homemade “chocolate” spread all over India and the same was even in big, well-known Indian brands and bakeries of five-star hotels. She learned that pure cacao was not available in India or was too expensive to use commercially. They are called "covertures" and contain cacao liquor, cacao butter, sugar, and soy lecithin.  Besides no public awareness, there was no nutritional labelling or regulations to control the growing trend, damaging to public health. She recognised a gap for chocolates made with real cacao and flavours that reflected cultural roots and sensory richness.




She continued to research for months and found the following:
1) Huge taxes on quality pure coverture from Belgium
2) No incentives for farmers in India to make chocolate 
3) No skill or training.
4) Cacao is too acidic
5) No small-scale industry or machinery.

She went on a hunt to look for pure cacao and finally found it at an Australian vendor in the Fine Food trade visiting India. However, their quantity was 10 kg, and they didn’t even know how to use it correctly. Chocolate tempering is the basics. You see, compound chocolate only needs to be melted and poured in old; however, chocolate needs to be tempered. Besides online, there were very few schools in India teaching skills in chocolate in 2011.

She worked full-time and, after six months, was able to overcome barriers to launch Chockriit Chocolates. She trained herself on chocolate, procured the knowledge, and found vendors to finally create the first test products and became the first artisan chocolate leader in India

Pragati named the brand Chockriti—“Choc” for chocolate and “Kriti” meaning “work of art” in Sanskrit—to reflect her mission to create chocolate as an expression of creativity, craft, and cultural storytelling. The lotus symbol of the brand stands for purity and the goodness of ingredients drawn from nature.

Mission
Her mission was to bring the art, purity, and spirit of India to the world in high-quality cacao. The cacao used here is organic single-origin from India and Belgian cacao. The company supports cacao farmers and provides skills to local women sustainably. Our selected Indian farm utilises only harvested water, cow dung, and natural solar light for its operations. We use the waste of chocolate for our soaps and candles. 

The products are made from 100 percent real cacao from Europe, India and fresh brews of organic raw teas, flowers, spices, and herbs with both US FDA and FSSAI-compliant safe nutritional labelling. There is no added sugar*, vegetable oil, butter, or artificial ingredient,s including commercial flavors or colors.

Chocolate flavour development expert
Pragati leads flavour development that unites Indian cultural traditions with global sensibilities. Chockriti’s chocolates reinterpret Indian festival and culinary flavours such as Banaras Paan, RoohAfza, Kulfi, Thandai, Sandalwood, Mogra, and Jamun using natural infusions of herbs, teas, flowers, and spices. The brand also explores global tastes like Arabic Zaatar spice, African Rooibos tea, and Lebanese orange blossom to appeal to modern palates.

Pragati’s mission extends beyond product creation. She is committed to educating consumers about real chocolate versus compound chocolate and raising awareness of ingredient purity and flavour integrity. Part of her vision is to elevate India’s presence in the global artisan chocolate category while supporting sustainable cacao farming and skill development among local communities.