Our job isn’t just making chocolate. We’re here to make chocolate different.
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We keep our chocolates free of artificial additives – something that’s rare in the chocolate world. The same applies to artificial colours and flavours: we simply don’t need them, so we steer clear.
What sets our chocolate apart is our commitment to defining the essence of Singapore chocolate. We've perfected the art of crafting a distinctive dark roast flavor, carefully balancing richness and depth without overwhelming sweetness.
45% Dark Chocolate
This is uniquely Awfully Chocolate's milk chocolate. Most milk chocolates sit within 12-30% cocoa solids range. Ours has 45%. That's why we call it Dark Milk. This results in a smooth, strong, great chocolate that works perfectly in our hugely popular Caramel Brittle & Sea Salt chocolate bars.
60% Dark Chocolate
Awfully Chocolate's 60% couvertures is our most widely used chocolate. It's rich and robust, with nutty undertones. It is the main ingredient in our famous Dark Chocolate Truffles. It is also in our Chocolate Praline Cake and Double Chocolate Chip Cookies.
70% Dark Chocolate
This is Awfully Chocolate's 70% Dark Chocolate Couveture. It has a deep flavour with fruity notes. It is used in many of our best-selling desserts including our Super Stacked Chocolate Cake and our fabulous Hei Dark Chocolate Ice Cream.
100% Dark Chocolate
We believe in whole bean chocolate, which means only natural cocoa butter in our 100% Premium Dark Cocoa, made to our specifications right down to the choice of cacao bean. This is what gives our famous All Chocolate Cake its lovely dark roast flavour.
When properly fermented, Nacional cacao from Manabà tends to be well-balanced with moderate acidity and tannic structure, famously aromatic, with a highly complex range of flavor notes across the floral-fruit spectrum, often with grassy and nutty notes, among other accompanying characteristics.
