A journey around the world, connecting with the purest origins.
Cacao from around the world may taste distinctively different from one another due to the locality where they are grown as well as other factors such as differences in climate and the types of surrounding agriculture grown on the same land. These factors affect and mark the distinctive flavor profiles – the acidity, fruitiness, bitterness and intensity of the cacao.
We use the finest grade single origin chocolate from Madagascar, Ecuador, Tanzania, Dominican Republic, Cuba and Venezuela, from premium brands such as Valrhona and Cacao Barry, and is also looking forward to working with small batch bean to bar chocolate manufacturers for more exotic and seasonal origins.
Discover the different taste profiles of the single origin chocolates with our single origin tasting platters of hot chocolate shots, dark chocolate ice cream as well as signature chocolate desserts. Taste the tang from tropical red citrus fruits within your single origin chocolate from Madagascar or let the allure of intense dark earthy single origin Venezuelan chocolate take your breath away.
Chocolates of different origins can also blend harmoniously well together, creating a unique balance of flavors that can be found in our signature blends.
Preserving the quality of the craft, to unravel the finest cocoa.
Each artisanal process in producing chocolate imparts the different nuances of flavor that the world has come to love. Trace the steps on the journey from the cacao bean to that delectable mouthful of chocolate treat.
The journey starts with a cacao pod; where it is harvested, it’s beans and pulp removed and fermented up to a week. It is during the fermentation that the characteristic flavors of chocolate are developed.
Once fermented, the beans are then roasted, allowing wafts of heavenly chocolate aroma to be liberated. The beans then go through cracking, where the beans are cracked and the shell removed. The process of winnowing can be complex, as the unwanted shell has to be removed without losing the cacao nib.
A melangeur is used to break down the nibs and sugar into small particles by grinding them. Cocoa butter is also released at this point. Cocoa butter lubricates the particles, making them even smaller which lowers its viscosity. Once finished, the chocolate is tempered and molded into bars or used in other confectionery pursuits.
At The Dark Gallery, we carefully compose chocolate inspiring a rhapsody of desserts.
Our artisanal ice cream is made batch by batch after intense R&D to arrive at unparalleled texture and taste, bringing out the best of chocolate. Our dessert chefs take great pride in presenting our plated desserts and pastries, like they are all individual art pieces, inspiring thought and delight when served.
A glossary of dark indulgences, an anthology of delicious secrets.
Chocolate originates from a fruit.
There are plenty of study into the health and mental benefits that dark chocolate brings. Cacao beans contain a certain chemical, similar to the one your brain creates when you fall in love, so it keeps you in high spirits and stress-free! Dark chocolate is also packed with anti-oxidants that is great for the heart and immune system. The darker the better!
Coming to Terms with Chocolate
This percentage tells you the proportion of the chocolate derived from the cocoa bean, and will include the cacao mass and also cacao butter.
This is the pure fat that naturally occurs in cacao beans which melts just below the temperature of our palates, giving chocolates the melt-in-your-mouth feel!
Produced when cacao nibs are grounded further into finer particles, it’s a rich and intensely bitter liquid at warm temperatures that turns solid at room temperature.
The part extracted to become chocolate after the cacao bean is roasted, cracked & winnowed. This heart of the cacao bean has a crunchy bite and tastes intense and bitter.
These are made from the solids that remain after cacao butter is pressed from cacao mass, and is categorised by the amount of fat remaining after pressing.