You never know what you’re going to get: Lemuel and the bean-to-bar chocolate they make.
Before reaching the melanger stage, Ng would have taken his cocoa beans through a host of steps, a lot of it done by hand. There is the first ‘cut-test’ to weed out mouldy beans, hand-sorting to remove impurities, a roasting process, then cracking and winnowing to separate the husks from the cacao nibs.
BOONS AND BEANS
This is all in a day’s work for Ng and his two daughters Natasha and Nathalie. At their new premises at Star Vista (a move from Westway building, West Coast Highway), they make chocolate from scratch in their open-concept production kitchen. 12 and counting types of single origin cocoa beans spanning Africa, Latin America and Southeast Asia are their raw materials. Single origin implies that the beans come from the same country, area or farm. Just as terroir determines a wine’s character, origin shapes a chocolate’s flavour.
この記事は WINE&DINE の November/December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WINE&DINE の November/December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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