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Beyond bon bons: Bean-to-bar chocolate trend grows with more craft chocolate makers in S’pore
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(Clockwise from top right) Ms Namita Gupta, founder and owner of Embrace Chocolate, Mr Jerome Penafort, founder and chief executive of Mr Bucket Chocolaterie and chef artist Janice Wong of Janice Wong Pure Imagination.
ST PHOTO: HEDY KHOO
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SINGAPORE – The bean-to-bar chocolate movement is gaining momentum here as more craft-makers produce small-batch chocolate using cacao beans grown in Asia and elsewhere in the world.
Fossa Chocolate and Lemuel Chocolate, which both started in 2017 and have since expanded their operations, are regarded as pioneers in Singapore’s bean-to-bar movement.
