In fact, studies show that consuming chocolates releases nature’s happy hormones called endorphins – hence, making you feel like a million bucks.
Malaysian company, Fidani Chocolatier, has been helping people feel good for years with their delicious, handmade chocolates. The business is a subsidiary of DR Group Holdings Sdn Bhd, which also owns and operates the Chocolate Museum.
Each delectable chocolate is made using the finest quality chocolate and 100% cocoa butter. “We have a variety of chocolates and fillings such as pineapple, mango, hazelnut, coconut, and coffee,” Nor Shila Mohd Nordin, 57, manager of Fidani Chocolatier, told FMT.
She also shared the inspiration behind the name “Fidani” – and it’s as sweet as the chocolates they sell. “The name is a combination of the words ‘Afida is my honey’,” she said, referring to the only daughter of the company’s founder, Dahlan Rasaid.
The chocolates are sold in Mitsui, Genting, and Johor Premium Outlets as well as KLIA 1 and Klia 2. Additionally, Fidani Chocolatier accepts orders for custom-made chocolates for special events such as weddings and corporate functions.
FMT recently visited their factory in Kota Damansara to see how their “Belgian Fascination” chocolate was made.
A labour of love
So, exactly how much work goes into making handmade chocolates?
“First, chocolate blocks are melted in a chocolate melting tank machine. These chocolate blocks are imported from Belgium,” explained Nor Shila.
Next, the melted chocolate is transferred to a tempering machine. The tempering process alters the crystal formation of the chocolate to give it a glossy finish as well as a distinctive snapping sound when it is broken.
According to Nor Shila, tempering can also be done manually on a marble surface. So, what’s the difference? “Although using a machine is faster, manual tempering is a more artisan experience.”
After this, a lining is created in the mould. For this batch of “Belgian Fascination” chocolates, the lining was a combination of white and milk chocolate.
“Before doing that, we have to make sure that the mould has been warmed up with a blower so that when we line it with chocolate, it won’t harden instantly.”
After that, the mould is chilled for approximately 10 minutes. Next, chocolate is poured into the mould to create a shell, and then placed on a vibration table to shake off excess chocolate. Next the mould is placed in the chiller again for further 10 minutes.
Next, a hazelnut filling is piped into the shells after which the tray of chocolates is chilled for 10 minutes.
“A blower is once again used to melt the chocolates slightly so that when we cover the shells with a layer of liquid chocolate, it will stick,” she explained.
After another trip to the chiller for another 10 minutes, the chocolates are removed from the mould – and ready to be enjoyed.
Needless to say, the entire process is time-consuming and requires precision and skill. It can certainly give one a newfound appreciation for handmade chocolates.
“Our oldest team member has been with us for more than 15 years. We even have someone in charge of quality control, who regularly conducts checks during the production process,” shared Nor Shila.
Tasting notes
So, after all the effort – what is the verdict? Each bite of the Belgian Fascination was heavenly: rich and luscious, making it hard to stop at just one!
Their other chocolate flavours includes Tropix – a tantalising chocolate cup filled with dried pineapple, papaya, and mango. The “Almond Attraction” meanwhile, is yet another delightful chocolate cup that comes with crunchy almonds.
Lovers of coffee will enjoy the Mocha Marvel – a marvellous combination of gianduja, which is a chocolate hazelnut paste, and coffee.
For an alternative coffee-based chocolate, the Compulsion hits all the right spots. Filled with creamy cappuccino that blends perfectly with the milk chocolate and topped with a coffee bean, it may just ‘compel’ you to reach out for more than one!
Learn more about Fidani Chocolatier on its website, Facebook and Instagram.