La Chocolata: The temperature of love
View(s):By Joanne Joseph
This is where La Chocolata lives; and in their atelier this year’s Valentine’s collection isn’t only about hearts and red boxes, but about creating something more personal. Chocolate-dipped strawberries and dates. Pralines filled with rose-infused ganache or sea salt caramel. Dark chocolate ganache cups. Berry combinations that balance sweetness with complexity.
Love is in the detail: A La Chocolata box
Founded in December 2017 by retired principal Ms. Firdous Jabir, La Chocolata is a family-run operation built on discipline, patience and togetherness.
At nine years old, Ms. Jabir left Bishop’s College when her father took a senior role at the Inter Continental Hotel in Riyadh. Her childhood unfolded in the corridors of international hospitality. Spaces where global chefs worked, where presentation mattered, where cutting corners simply wasn’t an option. These were lessons absorbed quietly.
Her own professional path led her into education and the habits of teaching, breaking down complex processes, insisting on clarity, understanding that mastery requires time, would later shape how she approached chocolate, though she didn’t know it then.
When she returned to Sri Lanka in 2017, she pondered why Sri Lanka, with its rich agricultural heritage and access to quality cacao, couldn’t have its own luxury chocolate brand?
The answer wasn’t simple. Tempering chocolate in Sri Lanka’s tropical climate is merciless. Chocolate absorbs odours, reacts to humidity, refuses to forgive rushed technique. The beginning was humbling. Trial moulds, imperfect batches, long evenings watching temperatures. But like any good teacher, she refused to give up until the lesson was mastered.
The first batches were disasters. “We struggled,” she says. “We started with a small table. Four of us. My daughter was tempering by hand, learning the hard way that you can’t just melt chocolate and expect it to work.”
The first custom order was 54 pieces with the simple message: “I Love You, Hubby.” It became a test of everything they were attempting. Each chocolate was hand-moulded, packed and wrapped themselves, tied with ribbons, and sent out with the kind of nervousness that comes from knowing you’ve bet everything on quality.
That box worked. Word spread. A wedding followed. Then corporate clients started calling.
Every chocolate at La Chocolata begins with premium couverture. Chocolate made from fine cacao beans with higher cocoa butter content, not vegetable oil compounds. Small batches only. The moment chocolate is properly tempered, there’s a window of minutes to pour, mould, fill, and finish before it sets. Miss that window and you start over.
Within that brief opportunity, family members work in practised coordination. Each plays a hands-on role from crafting and painting chocolates to packaging and coordinating deliveries.
In 2023, La Chocolata received the Best Chocolatier Gold Award at the
Sri Lankan Iconic Awards. Gratifying recognition yet Ms. Jabir resists singular ownership: “This isn’t mine alone. Everyone deserves credit.”
Their real offering is in the customization. Want a specific message? They’ll write it personally. Need packaging in particular colours? Done. Prefer certain flavour combinations? They’ll collaborate to create exactly that.
“Chocolate is a language,” Ms. Jabir explains. “It says what words sometimes can’t.”
Check out La Chocolata on WhatsApp 077 787 8896 | Instagram @lachocolata_sl
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