The Straits Times: Singapore's bean-to-bar chocolate scene
About: Single-origin production. Small batch production. Sustainable sources. No, we are not talking about coffee, but another bean in town. Cacao. Artisanal chocolate-making is taking off in Singapore, with at least three small-batch chocolatiers setting up shop in the past 1 1/2 years. Their sourcing and production methods are just as serious and technical as the coffee purists. Instead of bean-to-brew, think bean-to-bar.
The newcomers are Patisserie G cafe, which branched out into making chocolates in-house in its new OUE Downtown outlet last month; Fossa Chocolate, a fivemonth- old chocolate-maker; and Demochoco, a small-batch chocolatier that was set up in April last year. This crop joins other early birds on the scene, such as the four-year-old Anjalichocolat in Loewen Road. Besides chocolate retailers, more chocolate-centric cafes have opened. Last month, The Dark Gallery, a 30-seat cafe that specialises in using single-origin dark chocolate in desserts, opened in Millenia Walk.
