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What does grown-in-Singapore chocolate taste like?
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Janice Wong (right) with the first tree planted at Spectra Secondary School.
ST PHOTOS: GAVIN FOO, NG SOR LUAN
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SINGAPORE – When I take my first bite of pastry chef Janice Wong’s Singapore single-origin chocolate, I think instantly of tea. Light, sour, fruity, almost citrusy even. It tastes nothing like the rich nutty bars made from Indonesian or Filipino cacao.
Another plate is set down on the table. On it lies a pile of crusty coffee-coloured shards bearing an earthy quality reminiscent of cinnamon. This chocolate, like its fruitier counterpart, was made with cacao grown in Singapore. The main difference is that it was fermented in less humid conditions.
