Lemuel Chocolate: Why We Do What We Do
What Is Bean-to-Bar Chocolate?
Bean-to-bar chocolate refers to a process where chocolate makers control every stage of production, starting from raw cacao beans instead of pre-made chocolate.
This includes:
Sourcing cacao beans directly from farms or producers
Fermenting and drying (at origin)
Roasting the beans
Cracking and winnowing
Grinding and refining into chocolate
Conching and ageing for flavour development
Tempering and moulding into bars or bonbons
Unlike mass-produced chocolate, which often blends beans from multiple origins and outsources production, bean-to-bar makers focus on small batches and distinct flavour profiles.
The result? Chocolate that reflects the terroir of the cacao, much like wine or coffee.
Does Bean to Bar Chocolate Taste Better?
Well, yes and no, because it depends on the maker. One of the biggest differences you’ll notice with bean-to-bar chocolate is flavour, and at Lemuel, we can confidently say ours tastes better.
Instead of a one-note “chocolatey” taste, you may find:
Fruity acidity (berries, citrus)
Nutty or caramel-like notes
Delicate floral or tea-like aromas
Deep earthy and woody tones
At Lemuel Chocolate, the goal is not to mask these flavours—but to highlight them. By carefully controlling roasting temperatures and refining techniques, each batch is crafted to express the natural character of the cacao bean.
Why Bean-to-Bar Chocolate Matters Today?
In recent years, “bean-to-bar chocolate” has become a buzzword among chocolate lovers—but what does it actually mean, and why does it matter?
At Lemuel Chocolate, bean-to-bar is more than just a process. It’s a philosophy rooted in craft, transparency, and flavour storytelling. From sourcing raw cacao beans to crafting each finished bar and bonbon in Singapore, every step is intentional—designed to bring out the best in each origin. If coffee beans, grapes for wine and other fruits can be curated to become its very best, why shouldn’t the same apply for curation of cacao?
This is why our chocolate may taste brighter, fruitier, or more complex. It’s always a journey on your palate, and we can promise you’ll notice the difference.
Why does Lemuel make mostly 70% dark chocolate?
After countless trials from 2016-2017, we found 70% to be a fantastic middle ground where the richness of cacao can be savoured alongside the unique tasting notes of each single-origin. We have had almost 20 different origins over the past 7 years of bean-to-bar chocolate making, and each origin leaves specific impressions on us, some winning their own accolades in flavour.
Say for example, our longest-running origin and the one we started with – our Indian single-origin, bean hailing from Kerala. It sets itself apart from the usual bright and citrusy Asian origins, being woody, earthy almost with a tinge of spice. Another example is our team’s favourite – our latest batch of beans from Phattalung, Thailand. They are roasted at a remarkably lower temperature, hence the notes of stewed fruit compote, almost rummy and jammy. It makes one of the most delicious berry-like hot chocolates you’ll ever taste.
Of course, we do have some origins that we love in 85% – like our Sierra Leone, due to its naturally deep cacao richness. Even at 85%, it’s not too cloying, and we even recommend melting some in coffee for added depth. We also make our own white chocolate and milk chocolate, mostly for variety in our pastries and our bonbons (which we will mention later on).
In The End: It’s More Than Just Chocolate
Bean-to-bar chocolate is not just about how chocolate is made—it’s about why it’s made that way.
At Lemuel Chocolate, we value:
Respecting the cacao
Crafting with intention
Creating flavours that feel both familiar and new
Whether you’re indulging in a bar or gifting a box, each piece is designed to deliver more than taste—it delivers our love and high regard for our craft, which we feel fuels quality. You can rest assured that nothing we do is in haste, because it’s always about craft.