Cover Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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Sometimes the path to success is paved with chocolate
Once, Pia Lichaytoo could not even scramble an egg; today, she’s one of the country’s best chocolatiers as the woman behind Pia Fine Chocolates. Throughout her life, not once did Pia experiment with cooking or embrace a lifestyle of meal prepping, despite being a food lover. She never dreamt of working in the F&B space and yet has happily found her place as a culinarian. Life often throws us curveballs; while more often than not they’re challenges we have to overcome, once in a while they turn out to be sweet blessings.
For Pia, it all began when she married Alex Lichaytoo, a born and bred foodie and the man behind Bacchus Epicerie. Since their marriage, Pia decided she wanted to impress him and thus began toiling away in the kitchen, playing around with global recipes. Eventually, she became a fabulous cook and would throw dinner parties with the most scrumptious (and elaborate) spreads containing roasts, tempura, sukiyaki, inasal and pavlova, to name a few of the dishes in her impressive repertoire.
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Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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However, this talented lady is and has always been a sweet tooth. She soon dove into her true love and began to learn about all-things chocolate. “Chocolate is my ultimate favourite! It’s magic in every bite—the world stops for a second. It has been my sweet escape, my own personal time-out wrapped in a shiny paper. Each type of chocolate has its own personality and it amazes me every time,” Pia enthuses.
The journey of Pia Fine Chocolates started during the pandemic. “As the world around us slowed down and everything seemed to grind to a halt, we found ourselves with so much time at home,” she notes. This was when her passion flourished so she decided to turn it into a business. “[It was] born from those long, quiet days at home [and] became the driving force behind a dream I never saw coming. Before I even knew it, I was juggling multiple online courses with different professional chocolate and pastry schools across various time zones. It was both exciting and challenging. I was fully immersed in the world of chocolate, learning from multiple experts, and really getting a diverse perspective on the craft,” Pia divulges.
Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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Today, her brand boasts a niche and expertly prepared range of luscious chocolate bars, bonbons and truffles, even expanding into macarons. “Chocolate is my creative playground. It is one of those incredible ingredients that offer endless possibilities for creativity. You can mould it into nearly anything: smooth ganaches, crunchy bars, decadent truffles or silky mousses. You add in fruits, nuts or spices, and the combinations are practically limitless. With endless possibilities, chocolate is a journey of exploration. I can still remember the first time I tasted a rich, single-origin dark chocolate—it opened a whole new world of flavour for me. The complexity, the subtle notes that danced on my palate—it was more than just a snack; it was an experience,” she shares with exuberance.
When asked to describe what she loves about chocolate, a noticeable sparkle gleams from her eyes, and her voice perks up to an energetic pace, lifted with a buoyed tone. “From the bold and intense flavours of dark chocolate to the comforting sweetness of milk chocolate, each flavour could be perfectly combined with other strong flavours such as coffee or citrus and even delicate fruits. While white chocolate is a whole new level of decadence with its buttery richness, each bite is velvety and creamy, perfectly combined with cookies and cheesecakes,” she explains, eager to go on.
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Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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When it comes to how she built her hobby into a passion project, and now a full-fledged business with a loyal customer base and stunning packaging to boot, she says it’s really about building the right team. “When I started building my brand, one of the most important steps I took was hiring the right people. It wasn’t just about filling a position, it was about finding individuals who aligned with my qualifications and shared the same passion for what I was trying to create.”
From then, they made sure to explore all things chocolate, to get to know the product intimately and intentionally, while only using the best produce. “Starting with the basics, we took the time to understand the characteristics of each chocolate—its melting points, the importance of proper tempering and how each ingredient affects the final product.” To her, there is no negotiation, no compromise; quality matters. “Selecting premium chocolate is a crucial first step, but it’s only the beginning. Every ingredient that follows—whether it’s butter, milk or nuts—must be exceptional. It’s about selecting the best possible ingredients at every step of the process. No shortcuts, no substitutions.”
Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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To ensure that the beauty of the top-notch Italian chocolate she manipulates comes through up until the final bite, she invested in the right machines. “I believe in investing in the best, and that includes the chocolate machines we use. We use the most advanced tempering machines available, as well as specialised equipment to ensure the highest quality control. However, having the right machines is only part of a bigger equation. To truly create exceptional chocolates, we needed an environment that could support and enhance the process. Temperature and humidity are critical to chocolate making and I knew this was something we couldn’t compromise on. With this, I invested in a temperature and humidity-controlled room to create the perfect environment for chocolate production. By maintaining these ideal conditions, we ensure that the chocolate behaves as it should—smooth, glossy and with the right snap when broken.”
Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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As Pia continues to enthusiastically grow her brand and strengthen her skillset, she remains committed to investing in herself, the team and the tools they use. With the right equipment and a properly trained team, they are able to produce chocolate at its highest level, while developing a brand that customers are proud to align themselves with.
To learn more about Pia Lichaytoo and her sweet treats, read on:
Do you also like using chocolate in savoury food? Or do you use savoury elements in your dessert?
I like experimenting with chocolate and savoury food. Both are a testament to the exciting world of flavour experimentation. The beauty of cooking is in its ability to surprise us, challenge our expectations and invite us to play with new combinations. The versatility of chocolates goes beyond desserts and can transform savoury dishes into something unique and memorable.
What Champagne would you pair with dessert?
My personal favourite that not many people know about is Louis Roederer Carte Blanche. It is a demi-sec that has a rich creamy texture with notes of ripe sweet fruits. Definitely a go-to champagne for desserts.
How do you develop new flavours or creations for your chocolate brand?
This is my favourite part about being a chocolatier! Unpredictability is a key inspiration that truly sets the stage for our most exciting creations. The best ideas come from the most unexpected places—whether it’s a chance encounter while travelling, a new ingredient I stumble upon or even an idea that pops into my head during a quiet moment. Of course, let’s not forget market demand.
Above Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
Pia Fine Chocolate, Tatler Homes (Photo: Jon Hipe)
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How much of your character is reflected in the products you create?
I’m a foodie, and my excitement and love for anything sweet shine through in the products I create. I also take great care to ensure that every box leaving our commissary is the very best. Sourcing ingredients with care and staying true to the craftsmanship required to make something truly special are values that go far beyond the kitchen. I value authenticity, respect and dedication, and these same values shape the chocolate I create.
I deeply value family, and I hope to create a product that becomes part of those special moments—something you can rely on for quality and authenticity, time and time again. This isn’t just about making something popular today; it’s about building something that will be appreciated for generations to come.
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
