Get Ready For Singapore's Own Bean-To-Bar Chocolate

Get ready for Singapore’s own bean-to-bar chocolate.

- Priyanka Elhence

Who doesn’t love chocolate? What is ubiquitous today was once revered as a gift from the gods by the ancient Mayans and Aztecs, a sacred brew used for rituals and medicinal purposes.

We might take it for granted today, but making chocolate is a process; it does not grow on trees. What does grow are cacao pods from which cacao beans are removed, fermented and dried. They then undergo further processing such as roasting and grinding to make the nowfamiliar cocoa powder and cocoa butter.

It’s a process that renowned Singapore pastry chef Janice Wong wants to educate locals about as she breaks ground with Pure Imagination, the latest addition to her innovative world of sweet, edible art.

The goal? To reinforce Singapore’s leading position on the global culinary scene, and propel the country into a respected producer of artisanal chocolate. It’s a big feat but Wong is up for the challenge. “I’ve always been fascinated by the adaptability and creativity of chocolate as a medium and a craft,” she explains. Who knows, Singapore may soon be amongst the region’s leaders in churning out entirely local bean-to-bar treats.