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The top 5 places to buy handmade chocolate in Singapore

Surround yourself with chocolates at Wimbly Lu or Anjalichocolat, or shop online from three other online chocolate boutiques.
 

 Artisanal chocolates handmade in Singapore - Leela's Fine Chocolates

Photo: Leela's Fine Chocolates

LEELA'S FINE CHOCOLATES
Tel: 9339-3940. leelaschocolates.com
In her previous life, Leela Titus was a lawyer. In 2013, however, she gave up the courtroom for the kitchen and has been making and designing chocolates by hand for the last three years.

She gets her couverture from Europe (such as Valrhona), and holds workshops for chocolate-making and appreciation.

Her classic chocolate truffle flavours (above) include raspberry and mint, while more unique flavours include tea and biscuits, chai, and even a rosemary with olive oil.

Aside from that, she also does chocolate-coated honeycomb, chocolate lollipops and even edible footwear (think high heel shoe-shaped chocolate).

Also read: The 3 best cheese tarts in Singapore

DEMOCHOCO
Tel: 9683-2136. demochoco.com

Off-the-shelf ingredients are just too mainstream for this hipster chocolatier; Lim Jialiang recently travelled to Marukyo-koyamaen's plant in Kyoto for green tea to use in his truffles, while picking up sake lees and kinako (roasted soy flour) along the way for experimentation. You'll find his matcha truffles on his webstore launched last week, which features six different flavours per month.

The soft, creamy confectionery is mostly made from single-origin Valrhona couvertures, which include a sophisticated Earl Grey truffle, a whisky truffle made from Suntory Hibiki 12, and even a wacky salted egg and cereal creation.

Prices range from S$16 to S$19 per 100g. Delivery charges start from S$9, free for orders above S$120.

Also read: The best matcha desserts in Singapore

WILD NIBS
wildnibs.com

While speciality coffees are now the new normal in Singapore, craft chocolate is another matter. Wild Nibs is probably the first indie cacao roaster, which uses fair trade beans with no vanilla or soy lecithin added.

Founder Jay Chua painstakingly hand-sorts the single-origin beans, roasts them, then winnows to remove the husks. The nibs are used in cookies (S$25 for five huge ones), or ground in a melangeur (a vintage cocoa grinder) and aged for a month before they are tempered and moulded into bars for chocolate workshops and appreciation sessions.

If you just want the goods, try the Balao 75 per cent cookies (floral, mocha and cream with a hint of spice), or the Kilombero 67 per cent cookies with floral and honey notes.

Also read: 12 new ice cream flavours to try, from butter beer to salted egg yolk

ANJALICHOCOLAT
#01-15/16, 73 Loewen Road. Open daily, 10am-7pm
Tel: 6509-6800. anjalichocolat.com

Tucked away in Loewen Gardens (near Dempsey Hill), this charming chocolate boutique and atelier offers a mix of classic and adventurous products. 

It's also an idyllic setting for events or workshops with a cosy 20 pax space which opens out to a lawn.

Founder Anjali Gupta uses Belgium couverture, fruit puree, and whole spices.

Crowd-pleasers include Rum and Raisin or Toasted Almond Rochers, but try also exciting flavours such as the peppery Star Anise or Mayan Chilli Bonbons. Prices range from S$14 for a four-piece box to S$56 for a large box with 12 pieces.

Also read: ​The best bottled cold brews to try in Singapore

WIMBLY LU CHOCOLATES
15-2 Jalan Riang. Open Tue-Fri, 12.30pm-10.30pm; Sat & Sun, 9am-10.30pm.
Tel: 6289-1489. www.wimblylu.com

You might be familiar with the desserts on display at Wimbly Lu in Jalan Riang but have you ever noticed that they have a whole display case of chocolate truffles right next to it?

These chocolates are all made in-house by their chocolatiers, who use a couverture that they get from Belgium.

There is a total of nine standard flavours, including a silky dark chocolate, a milk chocolate, salted caramel, Earl Grey, rum and raisin, and milo - all going for S$2 per piece.

On occasion, they also do special flavours such as Christmas pudding, fig or cranberry and white chocolate.
 

This article was first published in The Business Times, April 12, 2016.

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