A report by Abirami Durai for Star 2.
In the past few years, there has been a growing appreciation for the humble cacao bean, with more people learning how to enjoy artisanal dark chocolate over its more commercially viable sister, milk chocolate.
Lihui Li, the CEO of Singapore-based Thirtythree Private Limited – a boutique brand and franchise management outfit that owns franchises like American brand Marble Slab Creamery and Singapore-based organic cold pressed juice brand HicJuice – saw the potential in bean-to-bar chocolates after travelling extensively and trying some of these artisanal chocolates on her trips abroad.
Bean-to-bar chocolates are those in which every step of the chocolate-making process is done by the chocolate maker.
“I don’t have a very sweet tooth, so my impression of chocolate has always been that it’s kind of sweet, and ‘heaty’ from an Asian perspective. But in my travels, I came across a…
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