In conversation with Kishore George & Jacob Joy, co-founders of the Chocolate LISO
After two years of extensive travel and thorough research, two friends decided to launch a premium chocolate brand in Kochi. One had an engineering background and had worked in the Quarry Industry for 15 years and the other was a finance specialist who had grown up watching his family run a popular candy factory. In spite of challenges, the firm chord that bound them was their strong sense of ethics and their enduring passion. From the start, the duo were clear that they would not compromise on quality at any point and that their product would not have any additives or stabilizers. Armed with the knowledge of chocolate making, they were prepared to work at the chocolate plant themselves for they knew that to be a leader, a strong core knowledge was essential. Ritz is in conversation with Kishore George and Jacob Joy, the co-founders of the lip-smacking Chocolate brand LISO, that is taking Kochi places!
Interview: Riya Sonny Datson
Photography: Anoop K A
Venue: The International Hotel
What does LISO mean?
There is analogy to the name. LISO means ‘Smooth’ in Spanish. Why Spanish? Because it was the Spaniards who brought cocoa beans from South America to Europe for the first time. The cocoa nibs were ground and consumed as a drink along with spices. It was only later that they were discovered that adding sugar was a good alternative. LISO would like to follow the chocolate route by bringing quality chocolate to India.
In a short span of 2 years, LISO has found its way into the mini bar at 5 star hotels like Kochi Marriott, Le Meridien, Grand Hyatt and now Novotel, how has the journey been?
It has been a great journey of learning and understanding – of our customers, their likes and dislikes, patterns of spending and gifting, trials and errors. We have had customers who have told us that we are the only brand that has maintained the premium quality from the start till date. There have been others who have supported us because we are a home grown brand, which has been very overwhelming and it has strengthened our resolve to do better. It has been 2 years since we started and our entry into the five star category reflects the trust the brand holds.
Unlike other brands, LISO does not have any artificial additives or preservatives. Isn’t that a tough resolve?
Most of the chocolates we get locally are made using compound chocolate which is made with vegetable fat but real chocolate is made using cocoa butter. When you are into mass production, it may not be cost effective to use pure ingredients without preservatives as it needs to be transported and stored. But our chocolate melts at 30 degrees and that is because of the ingredients we use. Yes, we can make it stay longer by using artificial stabilisers but we choose not to. Considering the fact that our consumers are increasingly becoming health conscious, we believe this is the right way to go. We deliver the chocolate in ice packs and bubble packs because we want the consumer to have it in the best condition. I don’t restrict my kids from eating our chocolate because I know exactly how and what goes into each product – that’s our benchmark.
Your pricing is on the higher side, is it because the ingredients are imported?
One of the main ingredients in chocolate is Cocoa butter and cocoa powder, which we import. This is simply because the taste and quality is very different from what we get here. We have imported our machinery as well. Also, Chocolate is processed in a factory at a temperature below 45 degree celsius. This means that in an industrial set up, the chances of contamination is very high. Since we don’t use any preservatives or artificial additives, to maintain quality, it is imperative that we strictly follow all food safety processes. We undertake microbiology tests and procedures that are audited and documented – which also adds to the cost.But at the end of the day, for the effort, the processes, quality and ingredients we use, we are reasonably priced. We only cater to a niche segment. Only those who want the best will buy LISO.
Apart from being a premium chocolate, what is the USP of the brand?
The taste, quality and authenticity definitely sets it apart. In fact, we have had customers who specifically request for the LISO black and gold packaging. Now it has progressed to the level of creating an ‘experience’.
There is a lot at stake when starting a brand, what has been your biggest challenge?
Getting new customers and creating the brand experience through the product, packaging, people and the store. By experience, we mean both external and internal. Our internal customers or our team is equally important as its difficult to retain good talent especially when you are a start-up. Thankfully we have a great team!
You have outlets in Lulu and Central Malls. In a busy mall, how are people accepting premium chocolates?
Apart from Central, where we were received well, we were initially in the food court in Lulu. But once we moved to the ground floor, (where it is less crowded) our sales doubled! Our customer knows what he wants. He wants to take time to look, feel, taste, touch and experience the chocolate. A good product would call people in. To us, the mall presence has helped us to understand the customer and his preferences.
So exclusive stores are the way ahead?
Yes, definitely. Right now, we have only an elementary range. But you will definitely see more in the coming months.
Tell us about your most popular chocolates…
We have our spreads like cocoa, hazelnut and white hazelnut vanilla which is available in most of the super markets. But our chocolates and truffles are available only in LISO outlets. We have recently introduced fruit purees in truffles like the alphonso mango and strawberry which have become a big hit. We have also introduced the Milk caramel lollipop and the panbons (dried fruits or roasted coffee bean coated with chocolate), which are very popular.
Are you considering export?
Yes, we did our first export to Qatar. Our client had come to Lulu and tasted LISO. He was very impressed and he was very keen on taking the chocolate to Qatar. We have a lot of enquiries to open stores in and around Kochi but we have declined because we are focussed on what we have to offer. It is important that we maintain the quality and the brand aura.
What’s in store for 2018?
Apart from increasing our current range of truffles, we are working on introducing drinking chocolate, cooking chocolate, dessert spreads and much more.
