best coffee award !

We are very thankful for this best coffee award presented to Laurent s café  by wine and dine recompense years of hard work, we all very  proud to receive this award.

the line bellow are extracted from wine and dine magazine.

The coffee scene in Singapore has come a long way from the smattering of cafes serving just a traditional cup of joy.
Increasingly well-travelled consumers are a lot more discerning about their coffee, and cafes have stepped right up to the challenge, offering specialty brews that are prepared with patience, dedication and a whole lot of craftsmanship. Some cafes even offer curated coffee flight experiences, where in-house baristas guide drinkers through tutored tastings, sharing details from harvesting and roasting processes to terroir and flavor profiles.
Thanks to these café owners and industry professionals, who are investing a lot of their time and resources into creating a higher quality experience at their coffee joints, we now have a vibrant and sophisticated café scene that we can all be proud of.
In this inaugural issue of SG Top Cafes featuring more than 100 cafes, we celebrate and thank these heroes for their hard work, commitment and, above all, their passion.
The sheer number of cafes made reviewing them a gargantuan task. Thankfully, we had a trusted board of panelists who scoured the island conducting incognito tastings.
We hope you’ll pick up a copy of the guide available at major bookstores now, and enjoy browsing through our list of the most noteworthy cafes in Singapore.
Before we go, here’s a shout-out to all the cafes who picked up one of our Special Awards (list below), and a big cheers to great coffee and even better conversations in the days and months to come!

why Easter eggs are made of chocolate ?

The first chocolate eggs appeared in France and Germany in the 19th Century, but they were bitter and hard.
As chocolate-making techniques improved, hollow eggs like the ones we have today were developed.
They very quickly became popular and remain a favorite tradition with chocolate-lovers today.

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The chocolate Easter egg
The chocolate Easter egg has developed from the simple type wrapped in paper to the beribboned variety wrapped in brightest foil and packed in a box or basket.
The first chocolate Easter eggs were made in Europe in the early 19th Century with France and Germany taking the lead in this new artistic confectionery. A type of eating chocolate had been invented a few years earlier but it could not be successfully moulded. Some early eggs were solid while the production of the first hollow chocolate eggs must have been rather painstaking as the moulds were lined with paste chocolate one at a time!
John Cadbury made his first ‘French eating Chocolate’ in 1842 but it was not until 1875 that the first Cadbury Easter Eggs were made. This may have been because he was not sufficiently impressed with continental eggs to wish to compete with them or because he was too busy with other aspects of his growing business. In fact, progress in the chocolate Easter egg market was very slow until a method was found of making the chocolate flow into the moulds.
The modern chocolate Easter egg with its smoothness, shape and flavour owes its progression to the two greatest developments in the history of chocolate – the invention of a press for separating cocoa butter from the cocoa bean by the Dutch inventor Van Houten in 1828 and the introduction of a pure cocoa by Cadbury Brothers in 1866. The Cadbury process made large quantities of cocoa butter available and this was the secret of making moulded chocolate or indeed, any fine eating chocolate.
The earliest Cadbury chocolate eggs were made of ‘dark’ chocolate with a plain smooth surface and were filled with dragees. The earliest ‘decorated eggs’ were plain shells enhanced by chocolate piping and marzipan flowers.
Decorative skill and variety soon followed and by 1893 there were no less than 19 different lines on the Cadbury Brothers Easter list in the UK. Richard Cadbury’s artistic skill undoubtedly played an important part in the development of the Easter range. Many of his designs were based on French, Dutch and German originals adapted to Victorian tastes. From Germany came the ‘crocodile’ finish which by breaking up the smooth surface, disguised minor imperfections; still used today by some manufacturers, this was the forerunner to the many distinctive finishes now available.

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trip to cocoa plantation in vietnam

I recently went to visit a cacao -plantation un sud Vietnam, we first traveled to HCM ex Saigon to go further south to Mekong delta, in Ben Tre area. This plantation is organise as  a cooperative, the profit made from the cacao is use to finance a school for disabled  individual, some of them are blinds or deaf.

by using this chocolate we contribute to a better environment .


removing the impurities, selecting the bean manually is a long process.

imgp5776cacao bean are stored in bags before after been dry .imgp5771imgp5759 the cacao bean after fermentation, the drying  process is essential to a good conservation, if too much humidity left, the beans will get spoiled. imgp5766

during the fermentation process, the beans are covered with banana leave, this operation is important, it s where the cacao will develop it s aroma.



why should you offer chocolate to a girl on st Valentin

Want to win a woman and melt her heart? Present her with a box of chocolates or candy. This traditional romantic gift is a sure-fire winner in pleasing a woman. Women adore and crave chocolates at all times, all seasons, all occasions and for all excuses. “Forget love, I’d rather be in chocolate” must have been said by a woman.
Chocolates gives people a high of a different sort altogether and when your girl is eating chocolates you’ve gifted her, she’s also thinking of you. So you get associated with the high she experiences and the rich taste of chocolate. Quite a nice association, don’t you think?
With their brown color, chocolates look gorgeous and smell heavenly. Their flavor is greatly mood elevating and improves the taste of any ordinary dessert, drink or snack. A chocolate melts in your mouth as it has an apt melting point. It comes in variety of tastes like milk, dark and white. Women adore these wonderful flavors. As someone quipped tongue-in-cheek, “I think women like chocolate, coffee and men; though not necessarily in that order, but they’ve all got to be rich.”
Chocolate consists of a number of raw and processed foods that originate from the bean of the tropical cacao tree. It is a common ingredient in a variety of foods like biscuits, sweets, candy, ice-creams, cakes, pies etc. It was discovered by the early Meso-American civilization and cultivated by the Aztecs and the Mayans. The words ‘choclat’ is derived from the Aztec language, from ‘chocolatl’, the name of a drink made from roasted cocoa beans, chile and honey and considered an aphrodisiac. The cocoa tree is named ‘theobrama cocoa’ in which theobroma is Greek for ‘food of the Gods.’
And today, it is the favorite food of the fairer sex, as surveys reveal. A survey by Candy USA, exploring women’s special relationship with chocolates, America’s favorite flavor for desserts and sweets, found that most women not only enjoy chocolate regularly, they also do not feel guilty about consuming their favorite food. A majority of women preferred milk chocolate to dark chocolate. Sixty nine percent of women never felt guilty gorging on chocolates and sixty five percent enjoy chocolate candy or desserts regularly every week, while 15 percent enjoyed it daily. Eighty six percent felt that eaten in moderation, chocolates fit a healthy lifestyle and 52 % said that chocolates, consumption made them happy. Forty percent eat them as a pick-me-up and a majority of women have received chocolates as gifts on various occasions.

There are three varieties of cacao beans used in chocolates: Criollo, Forastero and Trinitario. Criollo, the variety common to Central America, the Caribbean and northern South American states, is the rarest and most expensive. Forastero is found in the Amazon basin has a classic chocolate flavour. Trinitario is a hybrid of the other two and originated in Trinidad and has a wide range of flavors.
Chocolates contain various elements, which are attributed different properties useful and harmful to humans and animals. They contain Theobromine, which is a weak stimulant for the human body but toxic for animals like cats and dogs. Theobromine is useful for cough relief. It also contains flavonoids believed to possess cardio-protective properties.
Chocolatespicture 018 contain Tryptophan, an essential amino acid that is a precursor to Serotonin, an important regulator of good mood in humans. But most of all, it contains what is called ‘Love chemical’ or’ Phenyl ethylamine.” It is the same chemical that is released when you fall in love, leading to a pounding of the heart, the feeling of a sudden gush of excitement. It is believed that it releases the chemical Dopamine in the pleasure centers of the brain. It is also responsible for the beguiling smell of the chocolate.
That is why chocolates are identified as aphrodisiacs by romantic lore. Chocolates also have other medicinal properties. 1) To treat emaciated patients to gain weight, 2) to stimulate the nervous systems of feeble patients, 3) to improve digestion and elimination of waste.
Giving chocolates as gifts on Valentine’s Day has become a universal and popular phenomenon. Women all over the world are wooed with red roses and luscious chocolates. But in Japan, curiously enough, the role is reversed. It is the women who express their romantic interest in a man by gifting chocolates. So on Valentine’s Day in Japan, neighborhood streets are transformed into colorful chocolate markets. To counter this day, a White Day is celebrated on 14th March, when men reciprocate their Valentine’s Day chocolates with soft, fluffy marshmallows.
Not surprisingly, chocolates and candy remain the number one food item that will melt a woman’s heart and soul anywhere around the world.

why should you buy chocolate for st Valentin ?

picture 008Why do women love chocolate so much?
I know that most people, including men, love chocolate but why do women crave them so much?
Why do some women say chocolate is better than sex!!
The key to understanding this riddle is to know that men and women are so different when it comes to the operation of their minds and to the hormonal changes that happen to them.

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Reasons why women love chocolate so much
Chocolate helps the body generate serotonin, which is the happiness hormone that regulates the mood, reduces mood swings and that even prevents depression!!
Chocolate also helps the body generate dopamine which is a hormone that helps people feel mentally alert. The lack of dopamine might cause lack of attention, lack of concentration and bad moods.
So the question is, if chocolate assists in making people feel better then why do only women love them so much?
The hormonal levels of women keep changing every now and then as a result of the menstrual cycle and this makes them more vulnerable to mood changes. Now the more the person’s mood changes the more he becomes in need for anything to regulate his mood and this is where chocolate comes into play.
Women love chocolate so much because it helps them regulate their mood as a result of the hormonal changes they experience.
Do Women love chocolate more than men?
While that’s a bit of an exaggeration some researchers claim that chocolate helps the body generate phenylethylamine which is the chemical the body releases when you are in love!!

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Moreover it was found that Chocolate affects the brain of women in a different way. The brain of some men and women were scanned using MRI and it was found that chocolate affected the activity of the amygdala more in the brain of women. The Amygdala is a part of the brain that can affect emotions and sexual desire.
So the conclusion is that women love chocolate so much because it can help them stabilize their body hormones.

birthday cake quote

truffle cake birthdayBirthdays are important times to be with loved ones, give gifts, and celebrate the past while looking forward to the future. They’re also excellent opportunities to enjoy cake—whether you’re turning 16, 21, or 40. Adding a special message in frosting is a way to personalize any birthday cake, whether you made it yourself or picked it up at the cake shop. Happy birthday is a fine message, but why not try something more unique? A quote about getting older and making the most of the future can communicate happiness, humor, and of course, celebration. There’s no better way to convey your sentiments in just a few words.
A birthday cake message should be short and sweet. After all, it has to fit on the cake, and someone—you or the pastry chef—will have to write it out in icing. The quotes below are perfect for the occasion.
Richard Cumberland
“It is better to wear out than to rust out.”
Benjamin Disraeli
“Life is too short to be small.”
Jonathan Swift
“May you live all the days of your life.”
Bernard M. Baruch
“Old age is 15 years older than I am.”
Art Buchwald
“The best things in life aren’t thing
Pablo Picasso
“Youth has no age.
William Shakespeare
“With mirth and laughter let old wrinkles come.”
Anthony Robbins
“Live with passion.”
“Turning 30 is a piece of cake.”
Jean Paul Richter
“Birthdays are feathers in the broad wing of time.”
W.B. Pitkin
“Life begins at 40.”
Aretha Franklin
“Every birthday is a gift. Every day is a gift.”
John Lennon
“Count your age by friends, not years.”
George Meredith
“Don’t just count your years, make your years count.”
Franz Kafka
“Anyone who keeps the ability to see beauty never grows old.”
Alexander Pope
“Count each birthday with a grateful mind.”
Charles Schulz
“Once you’re over the hill, you begin to pick up speed.”
Dr. Seuss
“There is no one alive who is you-er than you!”
Irish Proverb
“The older the fiddler, the sweeter the tune.”
Frances McDormand
“With aging, you earn the right to be loyal to yourself.”
Henry Ford
“Anyone who keeps learning stays young.”
Emily Dickinson
“We turn not older with years, but newer every day.”
Gertrude Stein
“We are always the same age inside.”
Betty Friedan
“Aging is not lost youth but a new stage of opportunity and strength.”
Clint Eastwood
“Aging can be fun if you lay back and enjoy it.”
Groucho Marx
“Getting older is no problem. You just have to live long enough.”
George Sand
“Try to keep your soul young and quivering right up to old age.”
Oprah Winfrey
“The more you praise and celebrate your life, the more there is in life to celebrate.”
Cora Harvey Armstrong
“Inside every older person is a younger person—wondering what the hell happened.”
Booth Tarkington
“Cherish all your happy moments; they make a fine cushion for old age.”
Luis Bunuel
“Age is something that doesn’t matter, unless you are a cheese.”
George Patton
“Live for something rather than die for nothing.”

dark chocolate, a guilty pleasure, not

What do dark chocolate, broccoli and almonds have in common?
They are good for the heart, along with healthy essentials like soya bean and wholegrains.
While a balanced diet should also cover heart-healthy nutrients, there are some variations to watch for.
Natural sources of soya, such as tofu, tempeh and natto, are better than textured soya protein, said registered dietitian Ujjwala Baxi, founder of nutrition consultancy Poshan – Cure thru Diet.
Natto tends to be genetically modified and made from soya beans which have been stripped of healthy fats.
Soya beans, which are packed with polyunsaturated fats, fibre, vitamins and minerals, have been shown in studies to reduce low-density lipoprotein (LDL), also known as bad cholesterol. It also helps to lower blood pressure.
Meanwhile, wholegrains contain antioxidants, such as phytoestrogens, that protect one against coronary heart disease.
“Try to include soluble fibres like oatmeal, barley, beans and red rice as they help to lower LDL,” said Ms Ujjwala. “Pick rolled oats over quick oats, and coarser broken wheat over refined versions like couscous and semolina.”
And while nuts can help lower the risk of heart disease by 29 per cent, according to a study, be wary of salted nuts as they may raise blood pressure, she said.
The common refrain that vegetables are good for you also applies to the heart. And leafy greens rich in chlorophyll, like broccoli, spinach and kale, may be especially beneficial for those on cholesterol-lowering statin drugs, she said.
This is because the medication can interfere with the production of a molecule called co-enzyme Q10, and chlorophyll can help to regenerate it. Co-enzyme Q10 is an important antioxidant that fights against heart disease, she said.
Chocolate, on the other hand, contains flavanols. Research has shown that flavanols may potentially benefit vascular health, such as by lowering blood pressure and improving blood flow to the brain and heart.
But dark chocolate trumps other varieties, such as milk and white chocolate, as it boasts a higher concentration of flavanols, as well as less sugar and fat.
This is because of its higher cocoa content. Dark chocolate contains 30 to 90 per cent cocoa, while white chocolate has only about 20 per cent.
For non-chocolate lovers, there is a wide variety of other options – cranberry, apple, onion, tea and red wine are also rich in flavanols.
Some foods to avoid are butter, sour cream and mayonnaise, which are high in saturated fat and can raise bad cholesterol levels.
“Chips and fries are among the worst foods, according to research,” said Ms Ujjwala. “They contain saturated fat, which causes your gut to expand and puts your heart in the danger zone.”
It is also wise to lower salt intake, which can elevate blood pressure.
One simple way is to use lemon juice instead of adding another dash of salt.
“Do not add salt to boiling water for pasta or vegetables while cooking. Instead, add it to the dish as its impact will be stronger.”

Poon Chian Hui

is dark chocolate good for your health ?

milk chocolatebarMany people often believe that in order to live as healthily as possible, they need to eliminate all forms of sugary snacks from their diets.
Eating every month three chocolate bars can drastically reduce your risk of experience of heart failure, scientists said.

a recent study states that moderation, not deprivation, is key in preventing heart issues later on in life.
A team of researchers assessed more than half a million adults in order to determine how consumption of chocolate impacts heart health. They came to the conclusion that eating up to three chocolate bars a month can reduce risk of heart failure by 23 per cent in comparison to those who don’t eat any chocolate at all.
However, eating too much chocolate can lead to a 17 per cent increased risk of heart failure, which is why it’s important not to go overboard.

“I believe that chocolate is an important dietary source of flavonoids which are associated with reducing inflammation and increasing good cholesterol,”
Consuming flavonoids can increase the levels of nitric oxide found in the body, which in turn increases blood flow and improves circulation. “However, chocolate may have high levels of saturated fats,” I would say moderate dark chocolate consumption is good for health.”
Earlier this year, a study carried out in California concluded that eating dark chocolate can have a positive effect on your mental health by relieving stress and boosting memory function.
I will conclude than good quality dark chocolate is good for your health if eaten with moderation. Do not mistaken candy bar and chocolate, they contain a high level of fat and sugar. Continue reading “is dark chocolate good for your health ?”


Buying chocolate has become like buying wine.
You step in a wine store and you know you will be spending 30 minutes figuring out what bottle to bring home. There is red, white, Champagne, Rose. Some are expensive some are cheap, which one to select, which one is good value for money?
Shopping for wine is an overwhelming and exciting experience. And so has become shopping for chocolate.


chocolat vrac
What is quality chocolate?
In 2017, chocolate making is such a popular business that new brands are popping up every month all over the world. More competition means more alternatives for chocolate lovers. But also a bigger difficulty in realizing which chocolate is quality chocolate.
Unfortunately, there is no common definition for “quality” or “good” chocolate. This is because different consumers have different standards for their palates. If John is used to $1 chocolate bars from the supermarket, he might get enthusiastic about $4 chocolate bars and think that THOSE are quality chocolates. While his girlfriend Mary is passionate about craft chocolate, so she won’t even bother with anything under $7.
In the end, quality chocolate is simply chocolate that tastes good to the palate of its consumer. This is as objective as it can get in any discussion about food.
But of one thing we can be sure: after tasting, flavor is definitely the best indicator for quality chocolate, no matter personal standards. A pleasant texture and exciting tasting notes make a chocolate bar worth its price. But what about BEFORE tasting?
Too bad that consumers often don’t get to taste the chocolate before they buy it. And here comes the challenging part. In the search for their own “quality chocolate”, consumers end up relying on all sorts of factors. From a pretty packaging to reassuring certifications, some of them have nothing to do with quality, i.e. the flavor of the chocolate. So what should consumers pay attention to?
Among all these factors, price might just be the most reliable indicator for quality chocolate. And here is why.
It is true that also Price, like Flavor, has its fair share of subjectivity. Depending on the size of the wallet and personal believes on money, the notions of “cheap” and “expensive” are always biased. But in this discussion there is really no need to define these terms. The first important thing to understand is this: there is no way to start with low-quality raw materials and end up with high-quality finished products.
This seems like an obvious conclusion. But there is nothing too obvious for consumers who have suffered from decades of misleading marketing. With their shiny TV commercials and smart wording, big manufacturers have led us to believe that we could afford great tasting chocolate for a few dollars. The problem is that great tasting chocolate comes from good cacao genetics, attentive post-harvesting processes and great making skills. It takes a lot of time to achieve these goals, and it especially requires a lot of money.
All this effort can’t be reflected in a low price tag. There is no fine food priced “just like” or “just a little over” its mediocre counterpart. The gap in price has to be significant, because the gap in effort is significant too. Which brings us to the second important thing to understand: high-quality raw materials reflect on the price tag of the finished product.
If we consider the range of prices for 100 gr chocolate bars, they usually go from $3 to $27 (extreme cases excluded). This means a sea of alternatives. No wonder chocolate consumers can get overwhelmed. Will they spend their money right? Will they choose the right product? There is no guarantee. But at this point, whoever believes to be getting a quality product for a low price is either naive or has very low standards for his palate.
All this said, is price the best indicator for quality chocolate?

No doubt that scams are always around the corner. It takes integrity to recognize the real value of a product and price it accordingly. I have seen milk chocolate bar going at S$45 that is truly a scam. Not every professional is willing to do that. However, chocolate writer Mort Rosenblum puts it in the best way:
Expensive chocolate is not necessarily the best. But the best chocolate is rarely cheap.”
Assiduous chocolate buyers will confirm that they seldom get disappointed by what is considered a high price tag. As in every market, more often than not, you truly get what you pay for. Or at least, the more you pay, the higher the chances of being satisfied with your purchase. And even if it wasn’t so, what other indicators could chocolate consumers truly trust?
Pretty packaging is no guarantee of a pretty flavor. It is simply a nice shell that can either contain a flavorful chocolate or an awfully tasting one. You can never know before you try it.

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Same goes for the places of origin chocolate . Both fine and bulk cacao can be grown in every country, in every region, in every farm. Reading “Ecuador” or “Peru” shouldn’t get consumers any more excited than reading “Ghana” or “Tanzania “instead look for the type of cocoa bean used.
As for certifications, Fairtrade or Organic have nothing to do with the end flavor of the chocolate. Fairtrade deals with labor conditions. Organic has to do with agricultural practices. Neither encourage the making of quality chocolate.
Cacao varieties can’t be trusted either. The cacao tree is such a promiscuous plant that sometimes not even farmers are 100% sure of what they are cultivating. Left alone chocolate makers that can make up any name on their packaging. And even if DNA tests were run and chocolate makers were honest, great cacao can still be badly roasted and processed into awful chocolate.
In the end, price is the factor among all that has the highest chances to be directly connected with the quality of the chocolate. It might not be the absolute best indicator for quality chocolate, but it is the best that we have at our disposal before tasting the chocolate. Always buy your chocolate from a reliable source.

how to order birthday cake online


During the past few year making cakes, I had time to observe what s make a birthday party successful, be the birthday cake, the delivery, the crowd and all unexpected and unwanted think you may wish for your birthday celebration, here I share some insight to have your birthday party successful.

credit: Laurent Bernard chocolatiertruffle cake birthday

Which cake to choose for the birthday party?
First avoid if you can the cheap one from the supermarket, if the one you destine the cake for is a gourmet, get him a descent cake, there’s nothing worse than an impersonalized cake from the grocery store. It may give the impression than you forgot about it, and grab the last one left on shelf. A cheap cake or cheap present will just show how you estimate your guest, it is rude.

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I’m not there should I send a cake ?
I want you not your present!
Well, most of complain we received are when the sender is not there and ask for delivery. If you have been invited to a birthday party it’s because the individual want to see you.
One of the worst case I have seen was when a man send to her lover a birthday cake, he was away, oversea trips so I though would be a good idea to send to the girl her favorite cake for her birthday, it turned into complete disaster. first her mother forgot the cake outside and let it melt, so when she came back from work it was all melted, the boy friend call me and ask for immediate replacement at 7 pm otherwise I will get a bad review, when I reach the girl was in tears, not because of the cake, because she was alone to eat it.
How can someone be so indelicate and insensible? she had no one to share the cake with, it did make her feel more lonely and abandoned, in that case a flower, or chocolate box would have been a better choice, or just wait to be back to celebrate, no one want to celebrate is birthday alone with a cake. So don t send birthday cake to your love one if you’re not there to share it with, otherwise you may lose him or her, then when your back bring him or her a cake and share it together. It’s always better to bring the cake or present yourself than to have it delivered, it’s a mark of respect of attention.
Should I have the cake delivered on is birthday?
NO, have it delivered one day ahead if there no other choice that way the recipient can bring it at work and share it with coworkers, or invite friends at home.
I remember a case where the sender asked the cake to be delivered between 12 to 5pm….. Well you spend the day waiting for the cake, not a good idea.

black forest birthday
How big the birthday cake should be?
You should count 100 gr per person, so a 1 kg black forest cake should serve about 10 pax, more would be difficult,  the slice would be very small. It’s a birthday cake, everyone expect a slice not crumbs, I had a customer how wanted to slice it in 20, just imagine how her guest would feel to receive 50gr of the cake, it like being serve a half cup of tea.
Bigger the cake is better it is, better too much than not enough, if u have 20 guests chose 2 cakes, it would be easier to slice than a very large one, if your cake is too large it may also not feet into your chiller.