In the heart of Sri Lanka's post-pandemic resurgence, a tale of triumph and indulgence unfolds with Vittoria Chocolates. Founded in 2022 by the visionary Thisura Goonawardena, Vittoria is a testament to resilience, creativity, and a commitment to community upliftment. Motivated by the scarcity of quality chocolates and the struggles faced by local farmers, Thisura embarked on a personal odyssey, delving into the depths of cocoa plantations, and perfecting the art of bean-to-bar craftsmanship. The name "Vittoria," echoing victory, encapsulates the brand's mission to bring prosperity not only to consumers savouring each exquisite piece but also to the farmers who cultivate the finest cocoa. In our exploration with Thisura, we unravel the secrets behind Vittoria's artisanal process, its impact on local sustainability, and the sweet victories it has achieved in revolutionizing the chocolate landscape.

What inspired you to start Vittoria chocolates in 2022, particularly focusing on artisan handcrafted single-origin bean-to-bar chocolates?
It was during the time I had trouble sourcing quality chocolates for my sister brand Dessert Island that I decided to do a study on the supply chain of local cocoa. Then I travelled to the Central and Uva provinces by myself exploring cocoa plantations speaking with farmers and learning the best evaluating and sourcing methods for cocoa beans. Once I bought home a few cocoa beans I ordered a few miniature grinding and roasting machines from overseas. I started the bean-to-bar process at home, individually peeling the shells with my hands and blowing away the peels with a hairdryer. This is in line with my passion for culinary R&D, always thrilled to discover new flavours. Here I discovered a very luxurious dark chocolate and wanted to spread the word out to the world about Ceylon Cocoa

Can you share more about the significance of the name "Vittoria" and how it aligns with your mission for the business?
Vittoria is an Italian word which translates as Victory in English. 2022 was in contrast to feeling victorious as it was one of the darkest times to have lived during a pandemic. This has not only affected the consumers with the lack of access to quality products but also the local farmers. The vision of Vittoria was to provide a sense of victory to both consumers enjoying our chocolates as well as farmers whom we pay over double the market rate for cocoa.

Could you elaborate on the challenges faced by local farmers in Sri Lanka that led you to initiate Vittoria Chocolates as a solution?
The once prosperous Ceylon cocoa is currently a dying crop & industry with very limited plants, an insignificant supply compared to African and Amazon regions whilst over 70% of that too being vandalised by wildlife such as grizzled giant squirrels (Dandu Lena). Farmers also pay less attention to their cocoa crops as the post-harvesting process is time-consuming while the market rates are low as they are set by chocolate factories that cater to the mass market with a continuously diminishing affordability due to the tragic economic situation of the country.  I hope to revive the once-prosperous cocoa industry by motivating farmers with above-market price buying rates and continue to cater to the premium market where they can afford higher quality chocolates.  To add to the above issues, the yield of all crops witnessed a significant drop due to poor and failed economic policies such as banning the importation of fertilisers.

Can you walk us through the Bean-to-Bar process that your chocolates undergo and how it sets Vittoria apart from other chocolate brands?
Our bean-to-bar range offers farm-fresh chocolates to consumers as it undergoes a meticulous process starting from sourcing the best quality cocoa bean, roasting the cocoa at a unique temperature then de-shelling the beans. Thereafter the roasted cocoa nibs are made into cocoa mass by grinding them for a minimum of 32 hours along with other ingredients such as sugar and cocoa butter. We then temper the chocolate using high-tech artisanal scale Italian machines to provide smooth and shiny chocolate bars which are sent to cool off and hand-packed after a quality-checking process.

How do you ensure sustainability in your chocolate production process, considering the environmental impact and social responsibility aspects?
While our packaging is recyclable, we also supply the cocoa bean peels and husk of the fruit back to plantations to enhance the soil conditions using them as a natural fertiliser. We strictly mention to farmers that we are an ethical brand and do not purchase cocoa beans if they have engaged in activities that have harmed wildlife. Although the Dandu Lena harms cocoa cultivation, they are still the sweetest animals to come across in the wilderness and some farmers have welcomed them in their homes and this is when I get to pet them during my visits. 

What steps does Vittoria take to pay a fair price for cocoa beans, and how does this commitment benefit the local farmers?
The long-term success and the revival of the local cocoa industry depend on how we motivate all stakeholders of the supply chain including the farmers. Higher prices are the best way to keep the farmers motivated and we hope to continue paying over double the market rates, and in the future, we hope to directly separate our income into a fund aimed to engage in a farmer welfare program.

In your opinion, what makes Vittoria chocolates stand out among top international brands in terms of quality and taste?
The secret methods and recipes that I’ve created over the years have helped continuously enhance the quality of our chocolates and with the feedback from our customers, we are confident that we are well equipped to tackle the top international brands. Furthermore, our new range is focused purely on quality as we use Ceylon cocoa and add a hint of ghana cocoa to provide a unique tasting note which cannot be found elsewhere. 

How do you maintain the balance between creating a premium product and keeping it accessible to consumers, especially considering the economic challenges faced in Sri Lanka?
As mentioned prior we will continue to only cater to the premium market as it would help us pay higher prices for cocoa beans. We hope to export our chocolates once we reach a saturation point in the local market. I do not believe in lowering the quality to match affordability. Chocolate is not a product consumed daily, it would be consumed during a special time therefore a divine bar of chocolate must be earned and celebrated leaving the consumer with an accomplishment and a sense of Vittoria (Translates to Victory). 

How has the reception been for Vittoria chocolates in the market, both locally and internationally, since the business started?
Being retailed at premium cafes such as Baguette French Bakery and Cafe Kumbuk and a few other cafes including down south we have a niche and loyal follower base who frequently consume our chocolates from the time of inception. Our Dark chocolate range is sought out by the vegan community both local and expats and we continue to receive positive reviews from them.

Are there any plans for expanding the product line or introducing new flavours and varieties in the future?
Vittoria being a small-scale chocolate brand we pay close attention to the request of our customers. The new range of products including Milk chocolate was derived from paying attention to the requests from existing customers. We hope to tap into a wider chocolate fan base with the introduction of our skilfully crafted milk chocolate fulfilling our promise of experiencing the finest chocolate in existence.

How does Vittoria contribute to addressing the food shortages and hyperinflation issues in Sri Lanka, and what role does the business play in the broader community?
Vittoria Chocolates being a small enterprise cannot tackle the food shortage or economic issues alone. However, as this is in line with my personal interest I supported and advised farmers to focus on dehydrating their produce which is a natural method to enhance the shelf life, especially for abundantly available fruits and vegetables such as Jack fruit and Bread fruit which is a local staple meal. Consumers are able to soak the dried veggies in warm water which then turns into the original fresh version. Vittoria Chocolates purchased a few hundred Kilos of these dried jackfruit and promoted them to overseas restaurants, locals residing there and groceries. The rest was given out to my staff who carried out a dansal offering free kos(Jackfruit) and pol sambol (Coconut sambol) during Poson poya around their neighbourhood. However, I believe we need to maintain better economic policies going forward to tackle such issues.

As the founder of Vittoria chocolates, what are your long-term goals and aspirations for the business, and how do you see it evolving in the coming years?
Vittoria Chocolates being a proud homegrown brand aims to take a larger stake in the $100 billion plus world chocolate market, competing with the top brands. It’s a long journey ahead to Vittoria (Victory) and we thank all our stakeholders for supporting and being part of the journey to Vittoria.   

Pics courtesy Vittoria Chocolates