Baking Rain into Chocolate: Home Baker Trashika Dsena of La Crème Patisserie Marks World Chocolate Day Her Way

Meet Trashika Dsena: The Home Baker Behind La Crème Patisserie
Trashika Dsena is a passionate home baker in Mumbai and the founder of La Crème Patisserie by Trashika, a dessert brand known for its playful, handcrafted confections. From bambalounis and cupcakes to custom cakes, donuts, and sugar cookies, her work blends whimsy with technique.

Winner of IGP Cake Fest 2025 and recognised as a Maggi–Nestlé Women Entrepreneur 2024, Trashika currently runs her business from home, with dreams of opening a studio where “sugar, stories, and celebrations come together.” But this World Chocolate Day on 7th July, she’s reflecting not just on growth, but on how monsoon memories are shaping her chocolate-forward bakes.

Chocolate Baking Tips for the Monsoon Season
Monsoon humidity isn’t kind to chocolate. For Trashika, the key is knowing how to work around it.

“Monsoons in Mumbai are magical, but a real challenge for chocolate! I make small but smart adjustments—like using couverture chocolate with a higher cocoa content and working in an air-conditioned room when tempering. I also switch to ganache or chocolate glaze that sets well even in humidity, and I always store my bakes in airtight containers with silica gel packets. Timing and storage become everything in this season!”

These changes aren’t just about avoiding chocolate disasters — they help preserve texture, sheen, and stability without compromising flavour.

When Chai Met Chocolate: Finding Flavour in a Monsoon Moment
Many of Trashika’s seasonal chocolate ideas begin not with recipes, but with feelings. In fact, one of her most-loved creations came from a spontaneous act.

“One rainy evening, I was sipping hot masala chai while watching the downpour, and I randomly dipped a dark chocolate cookie into my tea. The flavor was unexpectedly warm, spicy, and comforting—that sparked an entire line of monsoon-inspired chocolate bakes for me.”

The accidental pairing inspired bakes that combined chocolate with spice, such as chai ganache, jaggery-infused brownies, and chocolate chai tres leches —a standout dessert that has become a seasonal staple.

Chocolate Chai Tres Leches: A Monsoon Hit This World Chocolate Day
“This monsoon, I paired chocolate with something very close to my heart — masala chai — and it led to a creation that surprised even me: a Chocolate Chai Tres Leches Cake,” she says.

“The idea was born one rainy evening, as I sat by the window sipping a hot cup of adrak-elaichi chai, watching the sky pour like it never would stop. That warm, spiced comfort in a cup suddenly felt like it needed a cake version.”

She layered flavours carefully — a fluffy chocolate sponge soaked in a tres leches mixture infused with cardamom, cloves, ginger, and cinnamon. Topped with whipped cream, a dusting of chai masala and cocoa, and garnished with candied ginger, the result was as emotive as it was indulgent.

“It was magic. Familiar yet new. Comforting yet indulgent. Every bite tastes like curling up with a blanket and a hot cup of tea on a grey afternoon.”

“Now, it’s one of my most loved monsoon desserts — a true fusion of childhood memories and grown-up cravings. A hit not just at home, but with every customer who’s ever said, ‘This tastes like home.’”

Lighter Textures, Deeper Feelings: Chocolate Reimagined for the Rains
When asked how she adjusts the feel of chocolate for the rainy days, Trashika offers a very simple solution.

“By whipping it until it feels like a memory wrapped in a cloud. Light, airy textures carry the same depth of chocolate but with a monsoon-friendly softness. Think whipped ganache, mousse, or a gently folded chocolate cream — it’s indulgence without the weight, just like the feeling of rain after heat.”

This World Chocolate Day, Trashika reminds us that chocolate isn’t just an ingredient — it’s a feeling. One that can be stirred, soaked, whipped, and shared — especially when it rains.