Part 6/10:
Having traveled to the Amazon, Janice brings international expertise to her project. Her journey reflects a broader effort to develop a unique local terroir for Singaporean chocolate. Limited harvests yield tiny quantities of beans and chocolate, but Janice values the process and the story behind the product. Her vision is for Singapore’s chocolate to develop its own identity over time, akin to fine wine aging gracefully, forging a new narrative for local confectionery.