With increased demand, Singapore chocolatiers dream up new cacao creations

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With increased demand, Singapore chocolatiers dream up new cacao creations

From keto and plant-based chocolate desserts to chocolate bars with TCM elements, chocoholics in Singapore are more spoilt for choice than ever.

04 Jul 2022 06:30AM (Updated: 08 Aug 2022 06:32PM)

If yous've been reaching out for a bar more often than you lot'd like during the pandemic, you're not alone. And no, we're not talking about the exercise kind.

Local chocolate makers are reporting bustling sales since last year's Circuit Breaker. And while the latest Phase 2 (Heightened Alert) has tipped the scales in favour of online orders rather than from brick-and-mortar stores, the brands' overall revenues take so far held up well, with some registering figures close to pre-pandemic levels.

Dessert chef Janice Wong said that her eponymous chocolaterie saw a 50 per cent increase in chocolate sales during terminal year's Circuit Billow. While there was no significant increase during Phase 2 (Heightened Alert), there were more orders for fresh products such every bit cakes and brownies, by and large via its website. Her concrete stores at Paragon and Raffles City remained open throughout.

Dessert chef Janice Wong said that her eponymous chocolaterie saw a 50 per cent increase in chocolate sales during terminal year's Circuit Breaker. (Photograph: Janice Wong)

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At Mr Saucepan Chocolaterie, which launched in November 2022 with digital retail and a physical store at Sin Ming Road, online sales picked up during the contempo Phase 2 (Heightened Alarm). Founder Jerome Penafort said: "Previously, online and retail sales were quite evenly matched, but now it's more than 70/30 in favour of online sales."

The most popular items accept been bon bons and drinking chocolate, probably considering "bon bons make a nice gift to cheer up friends and family during this period, and the drinking chocolate is rich, flossy and comforting during these challenging times," surmised Penafort.

"Besides purchasing for self-consumption, we besides see customers sending our bars and gift kits to their friends and colleagues every bit encouragement treats since almost people have been working from home." – Yilina Leong

Mr Saucepan's top sellers run the gamut from archetype Ocean Salt Caramel to experimental, locally inspired ones like the Double Soy Sauce Caramel and Calamansi Surprise. Added Penafort: "We do get good traction when we launch new flavours like the Golden Yay Fourth dimension flavour in May, which was inspired by a popular Australian summer ice foam Gilded Gaytime and made in collaboration with Salted & Hung restaurant."

Penafort plans to go on the hype upwards with new flavours and limited edition collaborations such as bons bons made with unmarried origin Asian chocolate that are infused with single malt Scotch whiskies, likewise equally canned cocktails like Smocha, a heady mixture of Nikka coffee whisky, cacao nibs, coffee beans, lapsang souchong and coconut h2o.

The by yr has also been a decorated i for Fossa Chocolate. Its co-founder Yilina Leong shared that in that location was an increase in online purchases for their chocolates, particularly for signatures such as the Beloved Orchid Dancong Oolong and Oolong Tea nighttime milk bars.

Dearest Orchid Dancong Oolong. (Photograph: Fossa Chocolate) "Bon bons make a nice gift to cheer up friends and family unit during this menstruation, and the drinking chocolate is rich, creamy and comforting during these challenging times." – Jerome Penafort "Also purchasing for self-consumption, we too see customers sending our confined and gift kits to their friends and colleagues as encouragement treats since virtually people have been working from home."

Besides chocolates, its website also retails spreads, tea leaves and even nail wraps. A carve up grocery arm was launched recently: Fossa Provisions carries sakes made in family-run breweries and conservas from Spain and Portugal.

With such stiff need, all the chocolatiers are raising the bar on their offerings to keep customers enticed.

One of the newest entrants to the artisanal chocolate scene is Happy Cioccolato, founded by Jolyn Yong. (Photo: Happy Cioccolato)

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"There are ii big trends happening in Asia – health and sense of taste," said Wong. "Nosotros did more than confectioneries during Chinese New Year and Valentine'south Day, and fresh products at other times. Nosotros volition be creating more fresh products to eat at home considering people tin can't travel, and you'd desire a lite snack at domicile."

She recently launched a new keto and plant-based menu that caters to dietary needs such as gluten, diary and nut allergies. Delicious desserts such as Sticky Engagement Pudding, Assistant Chocolate Cake and Matcha Basque Cheesecake satisfy the sugariness molar without the diabetic calories, cheers to ingredients that include natural sweeteners such equally stevia and erythritol, vegan butter, and milk made from almond, cashew, coconut and oat. There are also vegan truffles and ice foam.

Carmine Date Goji Vegan Dark Choco. (Photo: Happy Cioccolato) "Nosotros will exist creating more fresh products to eat at home considering people can't travel, and yous'd want a low-cal snack at habitation." – Janice Wong One of the newest entrants to the artisanal chocolate scene, Happy Cioccolato is also enjoying brisk sales because of the traditional Chinese medicine (TCM) elements in its creations. And the dark chocolates with quirky names such as "Bling Bling Optics" Chrysanthemum & Goji Berry, "Glowy Skin" Carmine Date & Goji Berry and "Sleeky Pilus" Black Sesame aren't just a marketing gimmick.

Founder Jolyn Yong explained: "From a TCM perspective, the combination of chrysanthemum and goji berries is proficient for the eyes; red date and goji berries help in blood circulation and to rejuvenate the skin; and blackness sesame is widely known to give us beautiful hair."

Raspberry nighttime chocolate cookies. (Photo: Happy Cioccolato)

She also makes "chockies" (chocolate cookies) and a chocolate assistant brownie block that comes with the selection of being infused with Ron Abuelo anile rum, and is made sans flour, eggs, butter, refined carbohydrate and baking powder.

Yong said: "Because of my personal feel in curing my astringent acne through food, my products are vegan, costless from refined sugar and do not incorporate allergens similar dairy, gluten, soy and nuts. Yet the gustatory modality isn't compromised. Some of our customers take food intolerances and detect it difficult to notice chocolates and baked goods that they tin can enjoy without whatsoever worries so I desire to exist there for them."

Another rising trend: Sustainable and ethically produced chocolates, such every bit those retailed by Hello Chocolate. (Photo: Hello Chocolate) "Some of our customers take food intolerances and find it hard to find chocolates and baked appurtenances that they can relish without any worries so I want to be there for them." – Jolyn Yong Some other ascent tendency: Sustainable and ethically produced chocolates, such as those retailed by Hello Chocolate. Co-founder Dmitry Minkov said: "In that location is a strong and growing interest in sustainably and ethically produced chocolates that offer very high quality and with an absence of artificial ingredients. Customers in Singapore appreciate the idea that every dollar they spend makes a difference in improving the lives of a lot of people involved in the process of making a bar of chocolate."

Minkov said that they also experienced a spike in the sales of their Build-Your-Own chocolate gift sets, where customers can create their own bundles which are then delivered wrapped in sustainable Japanese fabric, furoshiki-style. Pop flavours that have flown off the shelves include smoked chilli, smoked sea salt, masala chai and traditional French chocolates, all from edible bean-to-bar chocolate makers who are committed to the environment, their communities and ethically sourced beans.

Build-Your-Own chocolate gift sets, where customers can create their own bundles which are and then delivered wrapped in sustainable Japanese cloth, furoshiki-fashion. (Photograph: Hello Chocolate)

"Nosotros wait conscious consumption to be a very strong trend for the next five to 10 years at to the lowest degree. The craft chocolate industry is only a segment of the global processes that makes consumers feel that nosotros are part of i interconnected global system that we should take care of, especially through our purchase decisions."

"There is a strong and growing interest in sustainably and ethically produced chocolates that offer very loftier quality and with an absence of bogus ingredients." – Dmitry Minkov

With increased demand, Singapore chocolatiers dream up new cacao creations

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