Since December 2017
A family-run craft shaped by precision.
La Chocolata began with founder Firdous Jabir and a small family team learning to temper, mould, fill, decorate and package chocolate by hand in Colombo.
The beginning
A personal message became the first order.
La Chocolata’s first custom order was a set of 54 chocolates carrying the message “I Love You, Hubby.” Each piece was moulded, packed and wrapped by the family.
From that first order, personalisation grew into the heart of the business, leading to wedding favours, corporate gifts and occasion boxes created around each customer’s story.
What defines La Chocolata
- Founded in December 2017 by Firdous Jabir
- Family-run in Colombo
- Couverture chocolate
- Small-batch tempering and finishing
- Custom messages, colours, flavours and packaging
The craft
Temperature changes everything.
Tempering chocolate in Sri Lanka’s tropical climate calls for close attention to temperature, timing and texture. Once the chocolate is ready, the working window for pouring, moulding, filling and finishing is short.
That precision is part of what gives each piece its finish, structure and snap.
Made by hand
Small batches, careful finishing.
Every order moves through a hands-on process, from choosing the flavours and preparing the moulds to decorating, packing and presenting the final gift.
- Careful tempering
- Hand-filled and decorated pieces
- Personalised messages and presentation
- Gift-ready packing
- Attention to the final details
Founder perspective
“Chocolate is a language.”
For La Chocolata, chocolate is more than a gift. It is a way to say something personal, mark a moment and make it memorable.
Read the Sunday Times feature