Gastimaza Indian Mms Page

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| Step | Method | Outcome | |------|--------|---------| | | Surveyed 5,000 consumers across 10 states, asking for “must‑have Indian taste in a chocolate”. | Top‑five categories: Mango, Masala Chai, Cardamom‑Rose, Tamarind‑Spice, Coconut‑Jaggery . | | Ingredient Sourcing | Partnered with local spice farms (Kerala cardamom, Gujarat mango pulp). | Authentic, non‑synthetic flavour extracts. | | Pilot Production | Small‑batch coating of M&M shells with spice‑infused chocolate, adjusting particle size to avoid gritty texture. | Achieved a smooth snap and a lingering spice finish. | | Sensory Testing | 12‑hour blind tastings, measuring “flavour intensity”, “after‑taste harmony”, and “overall likability”. | Final flavours selected: Mango Tango, Masala Chai Chill, Cardamom‑Rose Bliss, Tamarind Zing, Coconut‑Jaggery Delight . |