We strive to make 'Real Chocolate' using all natural ingredients and organic cacao to retain the uniqueness and purity of taste that each single origin cacao provides. For our inclusion bars we pair and combine other natural ingredients such as organic cane sugar, black jaggery, natural freeze dried fruits, nuts and other herbs and spices sourced locally.
We believe our process should benefit the niche community of growers, producers and makers, whose livelihoods depend on cacao and chocolate. We source our cacao directly from select co-operatives that use transparent and ethical trade practices, as well as farms that follow sustainable and quality conscious growing and harvesting practices.
We believe in providing a variety of origins to our customers, each of which possesses unique taste and flavour profiles specific to its region. We source from amongst the Top 50 cacao farms and co-operatives around the world who have been recognised and awarded by the 'Cocoa Of Excellence Board' and ALL
In our micro chocolate factory in Mumbai, we use traditional European artisanal techniques to handcraft our bean to bar chocolate in small batches. The custom designed machinery gives a distinct texture refinement, resulting in high quality chocolate that is packed with flavour and has smooth texture.
From birthdays, anniversaries, baby showers, tasting menu-style dinners, media events, product launches… Our space is custom-designed to host any boutique event or occasion that demands an intimate setting.
La Folie’s emphasis on quality extends to all the raw material. To infuse natural flavours in our inclusion bars, we source organic cane sugar, black jaggery, fresh fruits, nuts, herbs and spices from Mumbai’s local markets. Sort At our small batch chocolate factory in Mumbai, each batch of cacao is mindfully hand sorted and graded for quality. Roast This is the first step in creating flavour nuances of real chocolate. We slow roast the cacao beans at low temperatures, calculated with precision, to preserve their inherent flavours and nutritional value. Winnow The outer husks of the roasted beans are cracked open and the shells are separated from cocoa nibs. We donate the husks to organic farmers for their use as compost. Grind We use customised stone melangeurs to break down and grind small batches of cocoa nibs, releasing their rich flavour and extracting the cocoa butter. The cocoa butter is added into the melangeur, along with organic cane sugar, to acquire a smooth chocolate mass. Refine and Conche Conching is the process of agitating and aerating liquid chocolate to remove acidity and add depth to its flavour. We refine and conche the chocolate mass for a further 48 hours to achieve a sensational mouthfeel and an exceptionally delicious taste. Temper and Mould Heat, cool, reheat… We temper chocolate so that every bar features a flawless sheen and that soul-satisfying, crisp ‘snap’. Then, the liquid chocolate is set in La Folie’s signature chocolate moulds. Package We pack each chocolate bar by hand in an oxygen-barrier pouch to retain its pristine quality.