Frequently Asked Questions

This figure represents the percentage of chocolate that comes from the cacao bean (it includes both cocoa solids and cocoa butter). The rest comes from other ingredients like sugar, lecithin, salt, vanilla, etc. The higher the percentage, the less sugar there is in the bar, and more intense the flavour of the cacao.

At Embrace Chocolate we do not add any lecithin or vanilla in our chocolate.

A term used by (mainly) small chocolate makers to distinguish their chocolate from the mass-produced variety. From bean to bar refers to the process, starting from the raw cacao bean and ending with the finished chocolate bar. This type of chocolate is usually produced in small batches, by starting with raw cacao beans that are roasted (or not), winnowed, refined, tempered, moulded and packed. 

Bean to bar chocolate makers control where they source each ingredient, often making single origin chocolate to show off the uniqueness and complexity of the cacao.

“Single origin” or “single estate” refers to cacao sourced from a specific area or property. What makes it special and relevant is that due to the respective climate and soil, together with the techniques of cacao farming and harvesting, single origin chocolate usually has a unique and signature flavour profile.

All of our chocolate bars are vegan and gluten-free. 

Some of our chocolate bars are made with certified organic cacao and it is mentioned on the packaging. For others, while the cacao is organically farmed, it may not have the certification due to limited resources and inability of small farmers to get these certifications.

The cane sugar that we use is certified organic.

Our chocolate is Halal friendly, but we do not have a Halal certification. We do not use pork or any of its by-products in our chocolate or in our facility. No alcohol is used in our chocolate.

The bean to bar chocolate making process can't be rushed. It takes a full week to craft a batch of chocolate bars - starting from cleaning the beans to finishing with a hand-wrapped bar ready for you to enjoy.

You should store your chocolate in a cool, dry place away from sunlight and moisture. Chocolate should ideally be stored at a temperature of 18 to 22 degrees Celsius. A wine fridge if you have one is ideal, but if not, your regular fridge is fine. As chocolate absorbs odours and flavours, store your bars in an airtight container.

Chocolate is best enjoyed at room temperature. If your chocolate is stored in the fridge, take it out 10mins before you plan to consume it.

If you find a dull grey film on your chocolate or white dots/streaks you are looking at chocolate bloom. Chocolate bloom occurs if the chocolate is not well tempered or improperly stored. This does not mean that the chocolate is spoiled. It is still safe to eat but it might affect the texture of the chocolate. Best to melt down the bar and make some hot chocolate or your favourite chocolate cake/cookie/dessert.

Yes, we do. We are located at 307 Joo Chiat Road, S-427558. Our chocolate and all other products are made on site. This is also a retail outlet for our chocolate. You are welcome to drop in during opening hours. 

Wednesday to Saturday: 11am to 5pm

Sunday and Tuesday: 11am to 3.30pm

Monday: Closed