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Rohan Kapoor is a certified chocolatier specializing in couverture chocolate, bonbons, and bean-to-bar craftsmanship. He has worked with Callebaut Academy India and consults for boutique chocolate brands across South Asia. His work at Foodoga focuses on demystifying chocolate tempering, ganache ratios, and ingredient sourcing for Indian bakers.
Expertise
Couverture chocolateTemperingBonbonsGanacheBean-to-bar
Credentials
- Callebaut Academy Certified Chocolatier
- 10+ years confectionery experience
- Featured in BBC Good Food India
Articles by Chef
- Ingredients
Bread Flour vs Maida for Baking: When to Use Which
The real difference between bread flour and maida, when to use each, how to substitute, and how to spot the right flour for your recipe.
9 Jul 2026 · 5 min read
IngredientsCouverture vs Compound Chocolate Price India: The Baker's Guide
Wondering about couverture vs compound chocolate price in India? Learn which chocolate is best for your baking business, from Morde to Callebaut.
9 Jul 2026 · 6 min read