Sri Lankan chocolate, though not as internationally renowned as our cinnamon or tea, has been quietly making a name for itself as of late.
While the mass producers and legacy brands like Kandos, Ritzbury, Revello, and Edna dominate the overall market, there exists a dedicated group of chocolatiers operating on a smaller scale. These confectionery artisans differentiate themselves by ethically sourcing cocoa beans and focusing on chocolate innovation while offering unique and enticing products to the discerning Sri Lankan market.
With today (7) being World Chocolate Day, The Sunday Morning Brunch decided to explore the vibrant landscape of Sri Lankan chocolate, speaking to a few passionate individuals who are redefining what it means to enjoy fine chocolate. These chocolatiers not only bring creativity and craftsmanship to their products but also contribute to the burgeoning appreciation for artisanal chocolates locally.
Producing world-class chocolate
It is known that Sri Lanka faces a shortage of cocoa beans, primarily because the country does not engage in large-scale cultivation of cocoa. The majority of Sri Lanka’s cocoa needs are met through imports.
Celebrity chef, chocolatier, and agriculture enthusiast Gerard Mendis underscored this issue, noting: “In Sri Lanka, we have our own cocoa beans, but we don’t have a sufficient quantity to cater to the demand of the local market. I took some local cocoa beans to a factory in Switzerland. Their feedback was that Sri Lankan cocoa was one of the best they had ever tried. They were keen on getting more, but unfortunately, we don’t have the quantity.
“Chocolate is considered to be one of the most consumed products at the moment. They can’t cope with the global demand. If we have enough beans, there will be people fighting to buy them,” he added.
Earlier this year, President Ranil Wickremesinghe emphasised the potential of intercropping cocoa in designated regions such as Matale, Kandy, Mawathagama, and Dodangaslanda, encouraging stakeholders to engage with smallholders and foster partnerships aimed at advancing this initiative. Additionally, he disclosed plans for governmental collaboration with smallholders and ongoing discussions with the Governments of Ghana and Ivory Coast regarding cocoa access, although no tangible progress has been reported thus far.
Speaking at the Lanka Confectionery Manufacturers’ Association Annual General Meeting (AGM) in January, President Wickremesinghe urged the industry to actively explore opportunities in chocolate exports. He expressed confidence in Sri Lanka’s capability to produce and deliver a world-class chocolate product, underscoring the potential economic benefits associated with such endeavours.
The bean-to-bar chocolate movement
Despite the existing challenges, there are dedicated chocolatiers in Sri Lanka who strive to create authentic Sri Lankan chocolate products. Vittoria Chocolates Founder and Chief Executive Officer (CEO) Thisura Goonawardena shared with Brunch how his brand had been a trailblazer in the bean-to-bar chocolate movement in Sri Lanka.
He remarked: “Our journey begins with ethically sourced cocoa beans from local farmers, reflecting our commitment to sustainability and community support. Driven by a passion for precision and craftsmanship, our artisan chocolates have captured the hearts of a discerning group of chocolate enthusiasts, and our growth has been steady and gratifying.”
Vittoria Chocolates has set a standard for excellence in Sri Lanka’s chocolate industry, emphasising quality and local sourcing. It has also earned acclaim for its diverse range of offerings, showcasing the potential of Sri Lankan cocoa.
Goonawardena added: “Despite the limited cocoa supply in Sri Lanka, Vittoria strives to enhance the value of our chocolates through our luxurious range of dark and milk chocolates. The road ahead is filled with excitement, especially with World Chocolate Day just around the corner.
“To celebrate, we’re hosting an online buy one, get one free sale starting 7 July to make our premium chocolates more accessible. This special offer will allow more people to experience the unique quality and taste of Vittoria’s luxury chocolates, which are typically priced higher than ordinary chocolates.”
A passion for chocolate
Speaking to Brunch, La Chocolata Founder Firdous Jabir emphasised that his company specialised in artisanal couverture chocolates crafted passionately for their delectable taste. Jabir highlighted that what set La Chocolata apart was its exclusive use of cocoa beans, contrasting with others who relied on chocolate melts.
She explained: “Couverture chocolate (chocolate that contains a higher percentage of cocoa butter than baking chocolate) is made using the finest cacao beans, processed carefully and skilfully. It is not made with vegetable oil. This is the distinguishing factor between real, fine chocolates and the compound ones.
“We work from our heart, with passion and care, to invent chocolates with character. From bars moulded in our atelier in Colombo to our signature salted caramels, every morsel is imagined, made, and wrapped with a single intent: to please our chocolate fans. This is a labour of love, artistry, and detail that we hope customers will enjoy as much as we do.”
At La Chocolata, each creation – from hand-moulded bars in its Colombo atelier to the renowned Almond Roca – is crafted with meticulous attention. As World Chocolate Day approaches, Jabir extended her warm wishes to all Lankan chocolate lovers: “Happy Chocolate Day! We wish all our chocolate lovers a day filled with sweet indulgence and chocolatey delights. May your day be as sweet and delightful as a box of chocolates.”
A promising future
Chocoholics.lk, while not chocolatiers themselves but a business centred around the love of chocolate, shared how Lankan chocolatiers stood to redefine the industry.
“Sri Lankan chocolatiers have shown remarkable creativity and resilience in a competitive industry. They have successfully blended traditional Sri Lankan flavours with modern chocolate-making techniques, creating a unique niche in the market,” said Chocoholics.lk Co-Founder and Partner Wazni Wazeer.
He added: “Moreover, Sri Lankan chocolatiers are known for their dedication to quality and craftsmanship, and they continue to innovate and delight customers with their offerings. The future looks promising for Sri Lankan chocolate makers as they continue to explore new flavours, techniques, and markets.”
This underscores the growing recognition and potential of Sri Lanka in the global chocolate industry.
Given the dedication and vision of these chocolatiers and visionaries who strive to enhance their offerings using Sri Lankan chocolate, Brunch would like to extend our warm wishes to all enthusiasts of Sri Lankan chocolate on World Chocolate Day.