At 19, Udaipur teen builds Rs 1 crore chocolate brand. How his business sells 2 tonnes of chocolate made from fruits and spices

It doesn’t always take large investments to start your entrepreneurial journey. Sometimes all you need is a leap of faith. Don’t believe us? Then the inspiring story of 19-year-old Digvijay Singh from Udaipur might change your mind. Bored of confinement during the COVID-19 pandemic, Digvijay got an idea. The teen, who claims to be an ardent chocolate enthusiast, decided to launch his own brand, and so he did. At such a young age, he turned his hobby into a professional venture, building a Rs 1 crore empire.

Udaipur teen turns hobby into profession

Digvijay, born in a middle-class family, watched his father working hard in his automobile shop, reported The Better India. He quietly harboured the desire to contribute to his earnings but not conventionally, rather by thinking ‘out of the box’.

During the COVID-19 pandemic, when everyone was locked inside their homes, Digvijay, then 16, came across videos of people making desserts and confectionery. A chocolate lover himself, Digvijay started learning the art of making the sweet treat through YouTube videos. While everyone thought it was a hobby, Digvijay proved them wrong.

Udaipur teen’s chocolate brand

The turning point came when his father received a box of chocolates from a vehicle company as a gift for his new car purchase. Digvijay grabbed that idea, launching his chocolate brand Saraam in 2021, reported Your Story.

Soon, Digvijay approached car showrooms, hotels, and local businesses and started receiving orders. His first significant request was for 1,000 chocolates. The brand rose meteorically, clocking Rs 1 crore in revenue in 2023.

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Saraam chocolates specialities

Saraam specialises in fruit- and spice-based chocolates, locally sourced from the southern states of Kerala and Tamil Nadu. Even the cocoa is obtained from here.

But before incorporating fruits in his chocolates, Digvijay researched indigenously grown fruits like kokam and ice apple to check which ones go well with chocolate. Beyond cherries and oranges, he experimented with bael or Indian Jujube, saffron, cardamom, amla, and jamun.