Offbeat flavours like Miso and Genmaicha, and Corn and Truffle will whet your appetite for the quirky and unusual.

Cacao Barry, a global chocolate brand by Barry Callebaut, introduces WholeFruit chocolate that is made from 100 percent pure cacaofruit.

The Cocoa Project and Glơgg teams are excited to introduce their collaborated tasting event on the chocolate and spiced wine combination to celebrate this upcoming Valentine’s Day. The tasting event introduces not only their delicious chocolate but also a new type of wine to Vietnamese consumers - spiced wine from Glơgg. A private event was hosted with a special tasting session for guests to experience the combination.

Meet Singapore food entrepreneur Anjali Gupta of Anjalichocolat. From handcrafted sustainable indulgences to hands-on workshops, she shares how she has grown her business into the premium chocolate brand it is known today.

Dedicated smallholder farmers and ardent craft chocolatiers are giving Asian cacao beans – a crop once held in low regard – their well-deserved time in the sun.

Valrhona recently invited a group of special guests for an exclusive experience to discover their latest innovations. The culinary event was held on 27 February at Chijmes, Singapore. The five stations showcased the latest products from five of their distinctive brands: Valrhona, Adamance, Sosa, Norohy and Republica del Cacao.

In the world of fine dining, true culinary magic often comes from contrasts, the interplay of texture, flavor, and even culture. Few combinations embody this principle as elegantly, and as surprisingly, as the union of chocolate and caviar. At first glance, it is a pairing that feels almost rebellious: one is the epitome of sweet indulgence, the other a jewel of the sea, brimming with briny sophistication. But for those willing to take the leap, the result is nothing short of revelatory.