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Many of our customers ask, “what sets Fete apart from the others?”

Well, to begin with, it’s sheer luxury to taste the finest Belgian chocolates sitting in India.

Each bite of Fete melts in your mouth, creating a burst of flavours and creamy wonder. You get lost in the age-old traditions of the Belgians, as you try to overcome the rush of pleasure. 

Fete takes every effort to make chocolates like Belgians used to make centuries back. We even process 90% of our chocolate in Belgium to offer the hallmark Belgian taste.

Anyone who loves chocolate is in love with Belgian chocolates. It’s world-famous and taken as the gourmet standard across the planet. If you really want to taste the best of chocolate, get yourself a bar of Belgian chocolate – or, a bar of Fete!

The Secret Behind Fete’s Authentic Taste and Richness

What makes Fete one of the best Belgian chocolates in the world?

Making chocolates is a long process. It begins at one part of the world and ends at another. You need several sophisticated types of equipment and expert chocolatiers who know their job. 

Everything, from selecting the type of cocoa beans to final packaging, needs to consider countless factors. If even a single step goes wrong, the whole batch of chocolate can be ruined. 

It’s necessary to have the strictest control on your chocolate-making process. You need to know in-depth about cocoa beans and their properties. Of course, the properties vary according to the country of production.

Along with that, you have to follow the old ways of Belgians to guarantee authentic flavours. Fete chocolates go through 10 steps before they are ready to reach your homes. Some of these steps are performed where the beans are produced, some in Belgium, and the rest in India.

Today, we will give you a complete picture of how we make our Belgian chocolates. We will start with the type and location of beans, and then move on to the processing steps. Each stage is important, and we have clearly mentioned why. Moreover, we have provided a short glimpse of what happens in each step.

Any reputed chocolate maker follows a similar process. You can learn about Fete’s chocolate-making and compare with others to see why we are the top choice.

What Makes Fete Chocolates Special

Making chocolate is an art! 

Very few people have an idea what goes into making a bar of chocolate. The finer the taste, the more laborious, complex, time-taking, and delicate is the process. 

When you take a bit of Fete, you are tasting something that countless people in multiple countries have made possible.

We thought you would like to know how we make our exclusive Belgian chocolates. It’s a quite interesting process, and you can surely use the knowledge. 

Each stage of chocolate making is crucial and adds to the final flavour of the chocolate. From bean selection to packaging, a lot goes into ensuring you get the best. 

We will tell you exactly how and why each stage is so vital to produce what you enjoy the most – a bar of dark and rich Fete Chocolate. 

1. Country of Origin and Type of Bean

Why do momos always taste best in the mountains?

Culinary experts will say it’s got to do with regional expertise and local ingredients. We all know why some food is best at their place of origin. The same applies to chocolate. 

The country of origin and type of beans decide the final taste of the chocolate. Think of coffee beans, for example. 

The taste of coffee from the hills of Karnataka varies majorly from beans sourced from Meghalaya. 

Chocolate or cocoa beans also vary in flavours according to regions. Following the age-old tradition of Belgians, Fete sources its beans from the top producers in the world- 

• Ghana
• Cōte d’Ivoire (Ivory Coast)
• Indonesia
• Ecuador
• Nigeria

We choose the finest beans Belgians have used for centuries for their chocolates. Here are some beans we use for your very own Fete chocolate-

a. Upper Amazon forastero: We source our forastero beans from Ecuador, Columbia, Belize and Peru. The beans offer strict cocoa and nutty flavours. 

b. Criollo: Majorly sourced from Central America. Criollo is perfect for exciting the chocolate experts in us with a range of wonderful flavours and aromas. You can surely discern the fruity and nutty notes lingering on your taste buds. 

c. Nacional: Nacional beans are the top choice for gourmet products. They come from the sunny, coastal regions of Ecuador. The beans are bitter and offer a range of interesting aromas. You can surely pick up the floral, woody and herbal notes.

d. Amelonado: Mostly fruity, amelonado beans are full-bodied and fudgy. We buy these beans mainly from Brazil. 

Our chocolate connoisseurs at Fete know the underlying property of each cocoa bean. We understand the regional impact that makes each strain unique. Naturally, our expertise also makes us the best to know what to enhance for developing the taste you deserve. 

You have to know each cocoa bean and its flavours thoroughly. Otherwise, you will have no control over how the final product tastes. 

The country of origin makes up the DNA of a cocoa bean. Next in line is the local farming practices. 

2. Cultivation and Pod Storage

Why it’s important:

Cultivation practices vary based on regions. That’s why not all place are popular for the same crops. 

The “terroir” or farming methods make a great impact on the taste and flavour of any crop. The ‘Sarson ka Saag’ you taste in Punjab will never be the same as Mumbai, Chennai or Bangalore. 

You will always crave for the saag you had in Punjab!

Moreover, the regional skills of the farmer come into play. We work closely with the experienced farmers to ensure they follow the best practices.

Most chocolate manufacturers, however, have no control over this stage. 

What happens:

Harvesters remove each pod containing cocoa beans from trees by hand. Use of machines is strictly forbidden as it ruins the crop. Our farmers use hooked blades on long poles to cut down the pods. 

After that, the pods are taken to the processing house and stored. 

Each coffee pod contains multiple beans and turn orange when ripe. 

3. Fermentation

Why it’s important: 

Fermentation is crucial to develop the complex flavour of the bean. Adept fermentation leads to a heavenly flavour and facilitates roasting (a stage of chocolate making). 

Fermentation brings out the speciality in each bean. It’s the stage where the fruity, nutty, wooden, and prominent notes develop.  

The fermenting practices and duration vary based on the type of beans and decide the final taste. 

What happens:

The farmers remove the beans out of the pods within ten to twelve days of harvesting. Next, they go through fermentation. 

We use a number of ways to ferment cocoa beans. One popular method is using banana leaves to cover the beans and place them under the sun. 

Farmers also use wooden trays and boxes to ferment cocoa beans. The trick is to ensure a uniform fermentation so that every bean develops the same flavours. 

Fermentation can take two to seven days during which the beans turn brown.

4. Drying

This stage is quite simple and self-explanatory. The beans are dried under the sun before being shipped to factories. 

Fete Beans Fly to Belgium

Our cocoa beans travel the world!

We send our beans to Belgium for further processing. The stages of chocolate-making performed in Belgium guarantee Fete chocolates their Belgian authenticity. We make no compromise to bring you the original Belgian legacy, true and pure to its classic form!

The following steps are handled by our expert chocolate makers in Belgium. 

5. Roasting

Why it’s important:

A typical cocoa bean has 900 hidden flavours. Which one do you unlock?

Roasting gives shape to the inherent flavour developed during fermentation. How you roast your beans decide the final taste you want to achieve. 

Of course, you need to know what you are doing! In the case of Fete, we know the exact flavours to unlock for creating the original Belgian taste. Additionally, we know the exact roasting profile for each bean, whether it needs low, medium, or high roasting. 

Our experienced chocolatiers are experts at roasting and unlocking the Belgian tradition. We understand the DNA of each cocoa bean and what needs to be done. Our craftsmen know what temperature to use and how long to roast to develop the taste you want. 

Everything combines to develop the authentic Belgian flavour of Fete.

What happens:

We use advanced equipment to achieve the perfect roasting profile that makes Fete Belgian. The whole process is automated, and each batch maintains strictest quality standards.

6. Cracking and Winnowing

Why it’s important:

Winnowing separates the husk of the bean to leave the meat. Like other stages, this is a crucial step to ensure the taste and purity of the chocolate.

The trick in winnowing is to leave the bean as intact as possible. However, there shouldn’t be any leftover husk. That will end up in the final chocolate, and will surely make things unpleasant!

A number of factors like gravity and wind speed are vital for a perfect winnow. 

What happens:

Roasting makes the outer shells of the cocoa beans loose. The beans are then cracked to convert them into smaller cocoa nibs.

Next, we use sophisticated machinery to winnow the beans or remove the shells. The ideal air pressure and settings ensure your beans are treated most gently. 

As a result, you can enjoy the best in taste!

7. Grinding

Why it’s important:

Cocoa beans will need to be turned into cocoa liquor for further process through grinding. Nowadays, all chocolate manufacturers use machines to grind cocoa.

Nonetheless, control over the process is necessary. You need to ensure a fine and consistent particle size, especially during the pre and intermediate grinding stage. 

We use the most reliable equipment to ensure a uniform and creamy cocoa liquor. 

What happens:

During grinding, the cocoa beans generate a lot of heat. The increase in temperature melts the fat contained in each bean. 

The molten fat mixes with the cocoa to form chocolate liquor or unsweetened chocolate.

8. Refining

Why it’s important:

Ever noticed how smooth Fete chocolates feel in your mouth?

You should say thanks to our highly-controlled refining process! 

In this stage, we refine the chocolate liquor down to a smooth texture. Particles are ground into a paste so that you can’t detect anything bumpy on your palate. Of course, we use advanced equipment for zero compromises on taste!

You are supposed to indulge in chocolate, and Fete ensures no unpleasant surprises ruin your experience. 

What happens:

Refining is the stage that determines the final product. We add milk and sugar with the chocolate liquor for our milk chocolates. Other ingredients are added to create our unique range of Fete chocolates. 

Naturally, everything goes through refining to make each bite of Fete as smooth as silk!

Say Hello to India

We hope you had a nice time in Belgium along with our cocoa beans. Now, it’s time for the final stages, that are carried out right here in our country. 

We import the Belgian legacy and spruce it up in India before sending our chocolates to your home!

9. Conching

Why it’s important:

This is the stage where we give the final touches to our Fete chocolates. The conching process enhances the flavours and manipulates the texture for the final outcome.

Conching is another delicate and complex process like roasting. You need to use the right conching profile to attain the type of texture you want. 

We need to keep strict control on conching time and temperature for giving the melt-in-mouth and lasting flavour Fete is popular for. 

 What happens:

The conching machine kneads the chocolate liquor for hours and days. We vary the duration and temperature for creating different Fete chocolates. 

The machine rounds off the particles and blends the cocoa butter evenly with all ingredients. This gives your Fete chocolate the trademark creaminess. 

We conch our chocolates for at least 12 – 72-hours to bring down moisture to 1%. Our team conchs some chocolates more or some less to produce varied products.

We have some of the best chocolatiers with prudent judgment to handle our conching processes. 

Next, we cool down the mixture and solidify your chocolate. Then what remains is to package your chocolate and send it on your way. However, some types of chocolate need another stage.

10. Ageing

Why it’s important: 

Not all beans release their best during the conching stage. Some are more acidic and need further ageing. 

This step ensures you get to enjoy the full potential of each bean that goes into your Fete chocolate.

What happens:

We age the chocolate paste or the finished chocolate for some weeks or months. The time allows the chocolate to develop its flavours to the fullest.

Then, we solidify the chocolate and sent it for packaging.

So, what do you feel about our chocolate-making process?

We have shared all the secrets to show why India picks Fete every time it comes to the finest Belgian chocolates. Knowledge, expertise, experience, equipment- we have the best of everything to offer you the most authentic Belgian flavours with full confidence.

You’d be surprised to know our chocolate-making is not the only reason for being our customer’s favourite. 

That’s right! 

Apart from a world-class manufacturing process, we take numerous measures to promote sustainability and self-sustenance. More on that below!

Why Chocolate Addicts Love Fete 

The cultivation of cocoa is the lifeblood of millions of people across the world. Ivory Coast, Ghana, Columbia- the least developed countries produce the best quality cocoa beans. 

The craftsmanship of these people lies at the very core of the unique Fete taste!

However, cocoa farmers are also one of the poorest and least deprived class in the world. Every day, we see challenges that make the life of the farmers difficult. 

Poverty is surely the biggest problem of cocoa cultivators. On top of that, the rampant use of child labour breaks your heart. 

Add to that lack of access to clean water and insufficient nutrition. You will discover many more challenges once you get to know the farmers like us.

The gravity of the conditions of the farmers moved us beyond imagination. Here we are enjoying the finest of chocolate while the very artists of the craft are left to despair. What could be more unfair!

Naturally, we decided to act!

You Directly Help Farmers When You Buy Fete

Because the craft of cocoa farmers are recipes for our success, we decided to give back to the community. 

Our company embraces the very regions where we source our cocoa from. We work directly with the farmers, and buy their produce at market prices. 

A part of our profit is reinvested in the farmer’s communities for development and other work. We engage personally with farmer groups and provide direct support and resources. Our team works hard to empower each farmer who works with us so that he or she can live with dignity. 

We empower young farmers and women and provide the necessary training for earning their livelihood. Fete takes the responsibility of its stakeholders and likes to do our part in helping the cultivators. We strive to eliminate child labour and send the kids to school. 

Our team tries to look after their wellbeing, ensuring they have enough to lead a happy life. We are also intricately associated with the cultivation, so we can bring change at the ground level.

Sustainable and Organic Cocoa

Sustainability drives every move of Fete. We always encourage sustainable farming and source 100% sustainable cocoa from the producers. 

Our farmers use natural ways of farming to protect the environment and reduce carbon footprint. You will not find any waste of resources or artificial methods that compromise purity. 

Our cocoa is fully organic and preserves the original flavours down to the last bit.

The Best Cocoa Producers

The people in Belgium are very specific about their chocolate. Unless it tastes perfect, you will never be able to make any Belgian happy!

The secret to the consistent taste of Belgian chocolate is the origin of the cocoa beans. The Belgians knew where to buy their beans from to make the best chocolates. 

Following their path, we source our cocoa beans from places Belgians used to score centuries back! That includes places we mentioned in our first stage of chocolate-making- Ghana, Cōte d’Ivoire, Indonesia, Nigeria, and more!

The locations are not only the top producers of cocoa but also the most preferred for making Belgian chocolates.

Old World Manufacturing Techniques

Wine tours are cool, but have you heard about chocolate tours?

In Belgium, you can visit small chocolate shops for a tour and even take part in tasting events, just like wine! There’s a whole culture around Belgian chocolate that has survived for centuries.

A crucial part of the culture is the use of old-world manufacturing techniques. Many boutique chocolate shops in Belgium still make chocolates by hand. 

The old way of chocolate-making is what gifts the uniqueness of Belgian chocolates. 

Staying true to the culture, Fete combines old manufacturing ways with the latest technology. We use advanced equipment for chocolate processing that handles ingredients with the same care and gentleness. 

We even have the best chocolate connoisseurs who are experts of the old ways of Belgian chocolate-making. Our team combines everything to provide you the best Belgian experience, no matter which Fete chocolate you pick!

No One Makes Belgian Chocolates as Authentic as Fete

Grab your Fete bar and submerge yourself in the bittersweet pleasure of our exclusive Belgian range. Dark chocolate, milk chocolate, natural chocolate- whatever you choose, you get the genuine taste of Belgium in every single bite. Try all of our ranges, and gift to your loved ones for keeping close and showing your affection. 

Eat alone or share with friends for fun!