All the flavours of the kopitiam and beyond, now in bite-sized form. This box brings together 12 handcrafted bon bons across six local-inspired flavours, plus one full-size bar from The Kopitiam Collection thrown in for good measure — because one format was never going to be enough.
Each bon bon is a shell of Lemuel's single-origin dark chocolate, filled with ganaches built around the tastes we grew up on — from hawker centre classics to childhood favourites, reworked into smooth, melt-in-the-mouth centres.
Bon Bon Flavours
Pulut Hitam — Black glutinous rice and coconut milk, warm and porridge-comforting.
Sesame Tangyuan — Nutty, toasty black sesame, chasing that chewy tangyuan filling everyone fights over.
Milo Dino — Malty, milky, unapologetically Milo — with the "dinosaur" crunch worked into the bite.
Peanut Muachee — Roasted peanut and a hint of sesame, inspired by the mochi snack you can't stop at one of.
Ondeh Ondeh — Pandan and gula melaka, that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Butter, curry leaf and a savoury-sweet crunch, inspired by everyone's favourite cereal prawns.
Bar Flavours
Kopi Gao — Thick, strong, no-nonsense. For people who take their coffee (and their chocolate) seriously.
Teh C — Milky, comforting, faintly sweet. The chocolate equivalent of a good sit-down and a kopitiam stool.
Chai Spice — Warm cinnamon, cardamom and clove, for the days you need something a little more grown-up. In collaboration with Singapore’s youngest spice mixer from Jeya Spices.
Ondeh Ondeh — Pandan and gula melaka, chasing that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Yes, really. Butter, curry leaf and a savoury-sweet crunch inspired by everyone's favourite cereal prawns. For the adventurous ones.
Why it matters
Every bar is still crafted the Lemuel way — bean-to-bar, in-house, using real ingredients rather than flavour extracts pretending to taste local. It's Singapore's food culture, told through chocolate, made by a family that's been doing this since long before it was trendy.
Happy Birthday, Singapore. 🇸🇬
All the flavours of the kopitiam and beyond, now in bite-sized form. This box brings together 12 handcrafted bon bons across six local-inspired flavours, plus one full-size bar from The Kopitiam Collection thrown in for good measure — because one format was never going to be enough.
Each bon bon is a shell of Lemuel's single-origin dark chocolate, filled with ganaches built around the tastes we grew up on — from hawker centre classics to childhood favourites, reworked into smooth, melt-in-the-mouth centres.
Bon Bon Flavours
Pulut Hitam — Black glutinous rice and coconut milk, warm and porridge-comforting.
Sesame Tangyuan — Nutty, toasty black sesame, chasing that chewy tangyuan filling everyone fights over.
Milo Dino — Malty, milky, unapologetically Milo — with the "dinosaur" crunch worked into the bite.
Peanut Muachee — Roasted peanut and a hint of sesame, inspired by the mochi snack you can't stop at one of.
Ondeh Ondeh — Pandan and gula melaka, that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Butter, curry leaf and a savoury-sweet crunch, inspired by everyone's favourite cereal prawns.
Bar Flavours
Kopi Gao — Thick, strong, no-nonsense. For people who take their coffee (and their chocolate) seriously.
Teh C — Milky, comforting, faintly sweet. The chocolate equivalent of a good sit-down and a kopitiam stool.
Chai Spice — Warm cinnamon, cardamom and clove, for the days you need something a little more grown-up. In collaboration with Singapore’s youngest spice mixer from Jeya Spices.
Ondeh Ondeh — Pandan and gula melaka, chasing that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Yes, really. Butter, curry leaf and a savoury-sweet crunch inspired by everyone's favourite cereal prawns. For the adventurous ones.
Why it matters
Every bar is still crafted the Lemuel way — bean-to-bar, in-house, using real ingredients rather than flavour extracts pretending to taste local. It's Singapore's food culture, told through chocolate, made by a family that's been doing this since long before it was trendy.
Happy Birthday, Singapore. 🇸🇬
