A Passion for Chocolate
Alvinia De Souza's life revolves around chocolate, a passion that has driven her to become a baker, pastry chef, chocolate maker, and chocolatier. Beyond
these culinary pursuits, she proudly identifies as a farmer, a role that underpins her entire chocolate-making endeavor. Her ultimate aspiration, formed in 2014, was to cultivate her own cacao beans and produce chocolate in Goa. A decade later, this vision has materialized into DoDā, a brand specializing in small-batch craft chocolate, and DoDā Atelier, a vibrant café and pastry shop that showcases her farm-fresh chocolate creations across its menu.
Swiss Beginnings
Alvinia's path to becoming a master chocolatier began in Switzerland, where she honed her skills in pastry and chocolate arts. Despite an initial academic background in pharmaceutical engineering and a stint in the family business, her heart always yearned for the kitchen. A pivotal moment occurred during a 2013 holiday in Switzerland when a friend introduced her to the Culinary Arts Academy. By the end of that year, she had left Goa to pursue a one-year diploma in Chocolate and Pastry Arts. This was followed by a six-month internship at Bäckerforum Aeschlimann, where her fascination with the chocolate section led to an employment offer from her boss, Simon Aeschlimann. Her subsequent five years as a chocolatier in Switzerland were marked by extensive travel across Europe, visiting bean-to-bar operations and gaining hands-on experience. This journey fueled her desire to not merely use procured chocolate but to craft her own from the very beginning.
From Barren Land to Cacao Haven
Alvinia's dream of establishing a cacao farm in Goa led her and her father to discover a 10-acre property in Dodamarg, straddling the Goa-Maharashtra border, in 2018. She returned to Goa in early 2020, leaving her Swiss job to embark on this ambitious project. Nestled in the village of Bedshi, the Happy Hermit Estate became her sanctuary. The farm, initially a scorched and barren expanse ravaged by fires, has been meticulously restored. Alvinia's restorative efforts involved planting nitrogen-fixing plants like gliricidia and Mexican sunflower to enrich the soil, alongside native shade-providing trees such as kokum and mango, essential for cacao's growth. The farm now boasts 400 cacao trees and a diverse array of other fruit trees, a dedicated processing unit, and farm animals. Her commitment to sustainable practices is evident in her use of natural fertilizers derived from cow urine and neem cakes, and her acquisition of permaculture knowledge during the COVID lockdown. She also implemented practical solutions like building firebreaks and utilizing donkeys to manage invasive weeds.
Cultivating and Crafting Chocolate
The first cacao trees at Happy Hermit Estate were planted in May 2021, with the inaugural significant harvest occurring in April 2025, yielding approximately 100 kilograms. This successful yield marked a turning point, inspiring Alvinia to establish her own craft chocolate brand, DoDā, a name that cleverly references the farm's location and the concepts of divinity, origin, distinctiveness, and eternity. The entire production process at DoDā, from collecting cacao pods to fermenting, drying, and roasting the beans, is meticulously done by hand. Her signature bars are available in 70% and 65% dark chocolate, a balance she describes as the 'sweet spot'. She also offers creative variations like sea salt, cranberry, and hazelnut (under 70%), plain and orange (65%), and plain and mango chili (55% dark milk). The resulting chocolate is characterized by its smooth, buttery texture and earthy, bold flavor profile.
Artisanal Delights and Versatility
DoDā chocolate is retailed at DoDā Atelier, a charming café and retail space in Sangolda, designed with a verdant, farm-inspired aesthetic. Beyond her chocolate creations, Alvinia showcases exceptional pastry skills with treats like Linzer tarts, almond croissants, and an exquisite Apple Cinnamon Quark Tart. The farm's harvest extends beyond cacao, with fruits like lemon drop mangosteen used in refreshing coolers. Cacao husks are transformed into a soothing herbal tea, and cacao nibs are combined with dried ginger and seeds for a delightful trail mix. Dehydrated mangos from the farm and Guntur chillies are also incorporated into her chocolate flavors. A recent innovation is her 'reinvented chocolate ice cream,' made from cacao husks. Alvinia is passionate about maximizing the potential of the entire cacao pod, creating value-added products like teas, sorbets, and ice creams, emphasizing the bean, pulp, and husk's versatility.
Sharing the Cacao Vision
While the Happy Hermit Estate is not currently open for general visitors, Alvinia plans to welcome schoolchildren and students to educate them about farming and cacao cultivation. She is actively engaging with farmers across Goa, encouraging them to grow cacao, with the intention of purchasing their harvest. Furthermore, she aims to conduct bean-to-bar workshops at the farm. Her ultimate goal is to introduce Goan chocolate to a wider audience across India. DoDā Atelier offers craft chocolate bars priced between Rs280-300. Alvinia's DoDā is celebrated as Goa's first organic, farm-to-bar craft chocolate, a testament to her dedication to working solely with chocolate and bringing its authentic essence to consumers.
