The word "handmade" is used very loosely nowadays. So let's be more specific.

Oven on at 5 AM

Each batch of nama chocolate begins production in the early hours of the morning on the same day. Heating fresh cream, melting chocolate, emulsifying by hand – this step determines the final texture. If it's done incorrectly, it can't be salvaged and must be discarded and redone.

We don't use emulsifiers. Industrial methods would add emulsifiers to make this step easier and extend the shelf life. The trade-off for not using them is that temperature and time must be controlled much more precisely, and the shelf life is shorter. This is a choice we've made.

Cutting at 6:40 AM

The solidified nama chocolate is cut with a heated knife to ensure clean edges. Immediately after cutting, cocoa powder is sieved over it – the cocoa powder doesn't just add flavor; it absorbs surface moisture, preventing the pieces from sticking together.

We ship on the same day it's cut. We don't cut in advance and ship two days later.

Moisture Content Over 10%

The biggest difference between nama chocolate and regular chocolate is the moisture content. If the moisture is too low, the texture becomes dry and waxy, losing its melt-in-your-mouth quality. If it's too high, it won't solidify and can't be cut into shape.

We control the moisture content to be above 10%. This figure is the threshold for the "nama chocolate" category and is also why it must be refrigerated.

Small Batches, Not Made in Advance

We produce daily according to orders, rather than making a week's worth of stock in advance. So, occasionally, we may run out of stock, and we accept this.

Production takes place on Chongming Island in Shanghai – an island at the mouth of the Yangtze River, far from the city. The air is good, the place is quiet, and it's suitable for this kind of work.

Thirteen Years, Five Hundred Thousand Boxes

Starting in Malaysia in 2012, we moved to Shanghai in 2024. For thirteen years, we've focused solely on nama chocolate, selling over 500,000 boxes.

In 2025, our Ginger Red Date Dark Chocolate won a Bronze Award in the Asia-Pacific division of the International Chocolate Awards. In 2026, our Orange Plum White Chocolate won a Silver Award.

Therefore

Silky smooth, because it's hand-emulsified in small batches, without the aid of emulsifiers.
Melts in your mouth, because the moisture content is over 10%, and it's cut on the morning of shipping.
So delicious you want more – not our words, but what 40% of our customers say when they come back to buy again.