Lemuel Chocolate is a bean-to-bar chocolate maker in Singapore.
We opened our small-batch workshop in August 2017 out of our life-long love and passion for chocolate. My long-time friend, Mr Hideki Sakanishi and I started Lemuel Chocolate after witnessing the Craft Chocolate movement have gained momentum in Asia, especially in Japan. We visited Dandelion Chocolate & Green bean to Bar in Toyko for the first time in 2017. This visit and the experience of Bean-To-Bar chocolate really captivated us. It has inspired us with their care and passion they all have in crafting the best chocolate out of fine cacao. They bring a renewed emphasis on quality, flavour, and sustainability of cocoa beans, which inspired us to create our own brand of Bean To Bar chocolate.
Our past experiences and knowledge in chocolate-making put us on a fast track to starting Lemuel Chocolate in Singapore. It took us less than 2 months to realise our dreams and Lemuel Chocolate's first Workshop was officially incorporated in August 2017.
At Lemuel Chocolate, we source and import quality cacao beans from Cacao Farmers and reputable cacao agents around the world. We then manually and carefully sort, roast, crack, winnow and grind them into the individual uniquely delicious chocolat
Salvata 57%
