CHOC-A-BLOCK

We asked three chefs which chocolates stand out in their minds

JOSEPH YEO, CHEF-OWNER, SPRMRKT KITCHEN & BAR

“The Temuan single-origin Pahang chocolate with cocoa nibs from Chocolate Concierge is my favourite because of its semisweet, nutty flavour and crunch. It goes well with unsweetened coffee, and I particularly enjoy it with Sprmrkt’s latte.”

ANGELA MAY, CULINARY DESIGNER, GLASSHOUSE

“Valrhona’s Cuvée Bali 68% strikes a chord with me because Valrhona works with 400 cacao farmers in Bali who use artisanal methods to blend the only Asian chocolate they make. Because the trees grow beside the rice fields, I would suggest making a plated dessert of Cuvée Bali chocolate mousse with a coconut tuile over roasted pineapple and puffed rice.”

PANG KOK KEONG, EXECUTIVE CHEF-OWNER, ANTOINETTE

“I love the complexity of Valrhona’s Manjari 64%. It has a strong cocoa profile, with hints of roasted nuts and a pleasant acidic finish of red fruit. I use it in our cakes and desserts.”