Alvinia De Souza turned barren land into a thriving 10-acre organic cacao farm in Dodamarg,on Goa-Maharashtra border. Years spent in Switzerland honing her craft,she returned to India with a vision: premium single-origin chocolate . A big shift from corporate engineering to baking and chocolate-making.
Her journey kicked off with a diploma in Chocolate and Pastry Arts from Culinary Arts Academy in Switzerland,followed by internship at Bäckerforum Aeschlimann. Five years as chocolatier took her across Europe, gaining firsthand bean-to-bar experience. This exposure fueled her dream of growing cacao in India,leading to land purchase in 2018 .
Back in India,De Souza faced daunting task of restoring fire-ravaged land. She used ecological restoration techniques,nitrogen-fixing plants and native trees for cacao shade. During pandemic, permaculture principles came into play — natural fertilizers,innovative methods for sustainable land management. By May 2021, first cacao saplings planted,sourced from Mangalore .
April 2025,her efforts bore fruit with 100 kilograms of cacao pods harvested. This prompted launch of her craft brand,DoDā. De Souza handles entire chocolate-making process,from fermentation to roasting. Produces artisanal bars with unique local flavors like mango-chilli and sea salt. Her community café,DoDā Atelier, showcases these alongside European-style pastries made from fresh farm produce.
De Souza calls her work a true farm-to-table experience. She blends culinary expertise with deep respect for environment. Business not only satisfies sweet cravings but supports ecological health.
Today,her café serves as a hub for chocolate lovers,offering products reflecting her journey from corporate life to cacao cultivation. De Souza's story shows power of passion and dedication. Hard work and innovation make dreams real…
