ANJALICHOCOLAT
ABOUT US
ANJALICHOCOLAT, is a Singapore-based artisanal chocolatier, creating handcrafted chocolates made in small batches with only the finest ingredients. Founded by Anjali Gupta, a banker-turned-chocolatier, the brand is known for its distinctive flavour pairings, elegant seasonal collections, and premium gifting solutions. From luxurious hampers to petite chocolate boxes, each creation is designed to delight, making ANJALICHOCOLAT the perfect choice for festive celebrations, corporate gifts, and special occasions.
They present a one-stop destination for corporate gifting and team- building experiences.
Aside from the luxurious handmade chocolates, ANJALICHOCOLAT also aims to bring an engaging chocolate experience to all chocolate lovers through their chocolate-making and appreciation workshops. Their chocolate studio offers a beautiful and cosy setting for chocolate-themed events. Besides learning about and savouring chocolate, and getting your hands dirty creating your own chocolate, strong team bonds can be honed through shared interests, enriching the corporate team-building experience.
Anjali Gupta
Founder of ANJALICHOCOLAT
By the time she and her family decided to move to Singapore in August 2012, Anjali was certain that this would be where she would launch ANJALICHOCOLAT. Her daughter designed her logo, and she wasted no time, immediately building contacts with fine ingredient and equipment suppliers, relearning how to make chocolate in this hot and humid environment, and trying to find a shop space to rent.
In July 2013, she registered her business and began selling chocolates to friends and family. As her following began to grow, she felt that she had test marketed her product, and opened a stall at Pasar Bella.
The response was overwhelming, and Anjali loved the great relationships she formed with regular customers who came by each week for a chat and to pick up some of their favourite chocolates.
It was these relationships and discovering that there were many people also very interested in the world of chocolate that spurred Anjali to take the ANJALICHOCOLAT experience to new heights. She chose a beautiful location at Loewen by Dempsey Hill in March 2015, creating a fully immersive chocolate heaven, with a store and chocolate school. Inspired by one of the first techniques one learns when working with chocolate, she named her school Temper by ANJALICHOCOLAT.
From the fine ingredients she painstakingly sources for her unique creations, to personally hosting each of the classes and chocolate themed events, her passion for chocolate has manifested into the ultimate chocaholic’s destination.
Previously an MBA-wielding Chartered Accountant working in the banking industry, Anjali made the difficult decision to leave it behind to become her own boss and pursue her passion for chocolate.
Her husband’s work moved them around the world: India, Indonesia, Singapore, Malaysia, Mexico and Turkey, with Mexico being the catalyst for change. After long working hours prevented her from spending enough time with her daughter, Anjali decided to forgo working in Mexico. After a year, she began to give Indian cooking classes at home, where she discovered a new side of herself that enjoyed interacting with fellow foodies.
With her foodie passion ignited, Anjali began attending pastry classes at a culinary school when her family moved to Istanbul. That’s when the idea of opening a Patisserie selling French cakes and pastry struck. An Ecole Chocolat course soon converted the idea to chocolate making in January 2011, at which she then enrolled into the Professional Chocolatiers’ Programme.
The programme gave her a good starting point, teaching her the skills needed to start her own business in chocolate. She spent the next year practicing with chocolate, making different confections, and working with different ingredients, flavours, equipment and techniques.
Constantly trying to develop her skills, Anjali also attended numerous hands-on workshops in the Istanbul culinary school, as well as the UK Callebaut Chocolate Academy, for a course in French Ganache.
