Article: Perfect Pairing: A Conversation with Tracy Bartlett
Perfect Pairing: A Conversation with Tracy Bartlett
Luxury is more than just taste, it is an experience, a story, a moment suspended in time. Few understand this better than Tracy Bartlett, the executive chef and founder of Bartlett de Choc, a brand redefining the world of white chocolate.
With a background spanning global finance, high end hospitality and the fine arts, Tracy's path to chocolate may seem unconventional. However, in truth it was inevitable. Raised in Hong Kong and Singapore, steeped in the intricate traditions of South Asian and Japanese culture and shaped by a deep appreciation for craftsmanship, she has always been drawn to the intersection of art, flavour and emotion.
at the heart
At the heart of Bartlett de Choc is a mission of inspiration and education, not just to elevate white chocolate, but to change the way the world sees it. With each seasonal collection, the brand tells a new story, weaving together unexpected flavours, global influences, and a deep respect for nature, tradition, and innovation.
I sat down with Tracy in her atelier, where the air is thick with the scent of melting cocoa butter and floral aromas, to discuss her creative process, the evolution of white chocolate, and how inspiration can come from the most unexpected places.
“For me, chocolate is about connection.”
Q: Bartlett de Choc is known for championing white chocolate in a way few brands do. Why white chocolate?
Tracy Bartlett: White chocolate is misunderstood. It has this reputation for being overly sweet, artificial, almost childish. But when it’s crafted properly, with the right balance of cocoa butter, milk solids, and sweetness, it can be just as complex and layered as dark chocolate.
For me, white chocolate is a blank canvas. It dances and plays with flavours in a way that no other chocolate does. It carries the delicate floral notes of a rare saffron and lavender, the citrus burst of yuzu, the smokiness of roasted tea leaves, without overpowering them. It’s incredibly versatile, and that’s what excites me.
“We find inspiration everywhere: travel, art, nature, even memory.”
Q: Your flavour pairings are always unexpected. How do you and your team find inspiration?
Tracy: Everywhere. Travel, art, nature, even memory. Some flavours come from places I’ve visited the sakura season in Kyoto, the spice markets in Morocco and Istanbul, the citrus groves in Sicily. Others come from personal experiences, like the scent of my father’s ink-stone when he practiced calligraphy, which inspired a chocolate infused with black sesame and tahini caramel.
Sometimes, I just go for a walk. I pay attention to the smell of wet earth after the rain, the way a breeze carries hints of sea salt and pine. Those sensations get translated into flavours.
I also work closely with farmers, tea masters, perfumers, even botanists to understand the science behind aroma and taste. Flavour isn’t just about food, it’s about emotion, place, memory.
“We test obsessively—every ingredient, every combination, every season.”
Q: Once you have an idea, how do you bring it to life?
Tracy: Testing. And more testing. We work in micro-batches, adjusting temperatures, ratios, and textures until we get it just right.
One of our best-selling chocolates-Lavender & Honey—took over three months to perfect. It may sound simple but we use fresh lavender flowers and infuse the chocolate. This takes precision, getting the timing and temperature correct. There are also a lot of different types of lavender, each with its own subtle flavour profile. Then there is the honey! different seasons and locations, even weather patterns, effect the taste of honey. Bringing all this together take time and dedication.
Seasons also play a huge role. We don’t create flavours just for the sake of novelty. We ask, what does the season crave? In winter, we lean into warming spices, aged spirits, roasted nuts. In spring, it’s fresh florals, green teas, citrus zests. Everything is intentional.
“Luxury should be indulgent, but it should also be meaningful.”
Q: Bartlett de Choc isn’t just about chocolate, it’s about education and inspiration. Why is that so important to you?
Tracy: Because true luxury isn’t just about indulging. It’s about understanding, appreciating, and experiencing.
I want people to know where their chocolate comes from, why certain flavours work together, how ingredients are sourced. We host tastings, workshops, collaborations with chefs and local growers to bring people into that journey.
I want them to walk away from a Bartlett de Choc experience not just thinking, “That was delicious,” but “I never knew chocolate could taste like this.”
“Chocolate is my art form.”
Q: Last question, what does chocolate mean to you?
Tracy: It’s my art form.
I grew up surrounded by art—my father’s calligraphy, the intricate beauty of Japanese lacquerware, the vibrant energy of Singapore’s street murals. That artistry shaped me.Now, I express it through chocolate. It’s my way of telling stories, sharing emotions, and celebrating the beauty of the world.
And, at the end of the day, it makes people happy. What could be better than that?
