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Youtiao and chicken floss chocolates: How local dishes become chocolate bars
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Fossa Chocolate's collection of local flavours.
ST PHOTO: NG SOR LUAN
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SINGAPORE – The Dempsey factory of local chocolaterie Mr Bucket smells more like the kitchen of a zi char restaurant than one in which artisanal bean-to-bar chocolates are made. Instead of floral cocoa notes, the strong scent of curry leaves permeates the space.
These are sizzled in butter before being blended to form a paste that will go, not into a wok with prawns or chicken, but bon bons filled with salted egg yolk ganache and curry leaf cereal crunch.
