Coffee Chocolate - Tiong Hoe Specialty
Coffee chocolate is one of my favourite bars to make. As an coffee enthusiast, working on the coffee chocolate series has been a real joy. It’s a great excuse to taste many great coffees and I’m intrigued by the diverse range of flavours each coffee and chocolate pairings bring. In our countless trial batches, we found that some pairings don’t quite work together, producing flavours that kill off the favourable characters in the coffee. But when we have the right pairing, wonderful flavours such as blueberries, roasted hazelnuts and red dates can come to life. Pairing possibilities are endless. In our latest coffee chocolate, we have collaborated with one of Singapore’s pioneer coffee roastery to bring you a very special chocolate.
If you live around the Queenstown area in Singapore, you’d probably have heard of Tiong Hoe Specialty Coffee. Founded as Tiong Hoe Gim Kee Trading Co by the legendary coffee expert, Mr. Tan Tiong Hoe in the 1960s, this family-owned business is now managed by the second generation, continuing the pursuit of roasting and serving great specialty coffee.
The coffee we’ve chosen this time is Ethiopia Yirgacheffe from the Worka Wuri washing station, developed by the 2016 World Barista Champion, Berg Wu. It’s a natural processed heirloom varietal grown at an elevation of 2040masl. Tiong Hoe’s roast accentuated it’s blueberries, strawberries, peach, grapes, honey and roselle character. Blended with our new Burung cacao (look out for its release next week!), the flavour transforms into a very pleasant notes of wildflower honey, blueberries and hazelnut.
This is a very different chocolate from the previous four coffee chocolates developed with our friends at Homeground Coffee Roasters, and we like that you can taste the coffee roasters’ unique styles in these chocolates. Hope you enjoy it!
These delicious bars will be available at next weekend’s Boutiques Fair (29-31 March 2019) and at selected retail stores in Singapore.