5 min read
It’s Deeper Than Skin ®
It’s Deeper Than Skin ® is a compilation of interviews featuring diverse multicultural individuals each carrying unique aspirations and desires yet bound by a common passion to create a more joyful, diverse and inclusive space for us all. They inspire, empower and help transform the way we think and feel about beauty, culture, ancient traditions, diversity, mental health, societal standards and more. Through these multifaceted lenses, we learn to celebrate our uniqueness and are reminded once again that our beauty is deeper than skin.
Meet Aneesh Popat, the visionary behind The Chocolatier (@thechocolatierofficial), where chocolate is crafted with care for people, land, and planet. From sustainably sourcing cacao with Indigenous farming communities to creating flavours that celebrate culture and connection, Aneesh shows how indulgence and responsibility can coexist beautifully. In honour of Earth Awareness Month, dive into his story and discover how thoughtful sourcing, transparency, and intention turn every chocolate bar into a celebration of both taste and the planet.
Hi Aneesh, it's so lovely to chat with you! Tell us a little bit about yourself.
I've always been drawn to creating things that make people feel something; whether that's through food, design, or shared experiences. My background is quite varied, but at the heart of it I'm a maker and a storyteller. Chocolate became the medium where those instincts met: it's emotional, sensory, nostalgic, and deeply cultural. I'm endlessly inspired by people, by craftsmanship, and by the quiet moments where something simple, like a piece of chocolate, can slow you down and make you present.
For those new to The Chocolatier, how did the brand begin? Was there a moment where you knew this was more than just a passion project?
The Chocolatier began as curiosity more than a business plan. I was fascinated by how chocolate could be elevated beyond a sweet treat into something expressive and intentional. The turning point came when I realised I wasn't just experimenting anymore; I was obsessing over sourcing, flavour, design, and meaning. When customers started responding not just to the taste, but to the story and values behind it, I knew this was more than a passion project. It felt like a responsibility as much as an opportunity.
Chocolate is often seen as a simple indulgence, but behind-the-scenes, it's anything but. What's something about the chocolate-making process that most people would be surprised to learn?
How wild and unlikely it really is. Chocolate starts as a fruit, grown by hand, often in remote regions, and every decision along the way; fermentation time, drying, roasting; dramatically affects flavour. It's far closer to winemaking than confectionary. There's no way to "fix it later" if you get it wrong at origin.
How did visiting the Indigenous Colombian Cacao Farming Tribes change the way you think about sustainability?
Being there removed all abstraction. Sustainability stopped being a concept and became people, land, weather, and livelihoods. I saw how deeply cacao farming is woven into daily life and how fragile that balance can be. It made me realise sustainability isn't about perfection but that it's about respect, long-term thinking, and showing up consistently rather than chasing headlines.
Sustainable sourcing can feel very personal, especially when real lives and communities are involved. What guides your decisions when choosing who to work with and where to source from?
Trust and transparency. I look for partners who see cacao as more than a commodity; people who invest in their communities, value quality over volume, and are open about their practices. Relationships matter. If I wouldn't feel comfortable hearing someone explaining how their chocolate was made, I won't work with them.
Sustainability is often reduced to environmental impact alone, but your approach clearly goes beyond that, touching on social, cultural and economic responsibility too. How do you balance all of these elements when building The Chocolatier?
By accepting trade-offs and refusing shortcuts. True sustainability is layered and sometimes uncomfortable; it might mean higher costs, slower growth, or saying no to opportunities that don't align. I try to build the business in a way that honours people at every stage, from farmer to customer, while still being commercially viable. If it can't sustain everyone involved, it isn't sustainable.
In one of your blog posts, you wrote that you returned from the Solomon Islands with a renewed appreciation for chocolate. Not just as a product, but as something deeply connected to land and people. How do you translate that respect into the final experience you want your customers to have when they enjoy your chocolate?
Through restraint and intention. I want people to feel that the chocolate has been handled thoughtfully; in flavour, texture, packaging, and storytelling. It's about creating a moment of pause. When someone eats our chocolate, I want them to sense that it came from somewhere, and that someone cared deeply at every step.
For consumers who want to eat more consciously but feel overwhelmed by labels, claims and greenwashing, what should they really be paying attention to when choosing chocolate or food more broadly?
Less marketing, more substance. Look for transparency rather than buzzwords; who grew it, where it came from, and whether the brand talks about people as much as product. And trust your instincts: if something feels overly polished but vague, it probably is.
Looking ahead, what does a more sustainable future in the food and chocolate industry look like to you and what do you hope The Chocolatier plays in that future?
A future where farmers are valued as skilled producers, not invisible suppliers; where flavour diversity is celebrated; and where growth isn't driven by exploitation. I hope The Chocolatier plays a small but meaningful role by proving that ethics, beauty, and commercial success don't have to be at odds.
What's next for The Chocolatier? Any exciting launches or projects coming up for you this year?
This year is about deepening rather than widening; more thoughtful collaborations, new formats that tell richer stories, and continued investment in sourcing relationships. There are some exciting bespoke projects coming up that blend design, craft, and chocolate in ways we haven't explored before.
And some rapid-fire questions...
How do you like to slow down and unwind on the weekends?
Long walks, good chocolate, cooking something hearty; time in nature, more good chocolate! And ideally switching my phone off for a few hours - I love the idea; disconnect to connect.
What's a chocolate combination you've tested that never made it out of the archives?
A very ambitious savoury experiment involving Indian herbs that was... educational. I still want to revisit it!
If you could describe yourself as one of your chocolates, which would it be and why?
Something understated on the outside. On the inside, simple in essence, a thought out composition and ultimately for giving joy - single origin dark truffle.
Sweet or dark chocolate (or somewhere in between)?
Somewhere in between, a dark-milk chocolate. Balance always wins.
Is it true that dark chocolate above 75% is known to be medicinal for your health?
It can be beneficial in moderation, but I think the real medicine is enjoyment. Chocolate that's eaten with intention and pleasure does far more good than percentages alone.
