We make each chocolate bar from cacao beans that are grown from a single origin, without blending, to celebrate the unique character of each. Transparency in our sourcing allows chocolate lovers to identify and appreciate the different flavors coming from different growing regions in Malaysia.
Yes, we have lightly roasted cocoa beans that can be enjoyed the same way you might enjoy peanuts.
Yes, we do. Currently these chocolate ‘shards’ are available to whole sale but we can pack them for retail upon request.
We are priced under the market for each of the category that we serve, be it hand-made bon bons, chocolate brittles and single origin chocolate bars. However, you can’t compare single origin chocolate to blended, or artisanal to mass produced.
Our dark chocolate bars and brittles are vegan. Please clarify with your counter staff for any dietary clarifications. We also have coconut ‘milk’ bars which does not contain dairy.
The 70% in a dark chocolate label corresponds to the total cocoa content, this can generally be cocoa nibs, mass, cocoa butter, or cocoa powder. However, in our case it is only cocoa nibs and possibly butter. The rest of the % in a dark chocolate oftentimes is cane sugar.
Maltitol is found naturally in some fruits and vegetables. We use it in our sugar-free products to replace table sugar because it does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
No. But we operate in a facility where soy may be present from the mills that produce some of our other ingredients.
Most of our cocoa % if not stated is 60% for dark.
Chocolate with a soft filling typically lasts 3 months from manufacturing. Solid chocolate brittles and bars have a shelf life of 18 months.
Think of how you would handle ice cream, and chocolate is less sensitive. You can carry it with you for a day in an air-conditioned environment, but avoid leaving it in the car when the engine is turned off.
If you are flying out of KL between 9am and 8pm, we encourage you to hand-carry the chocolates. Otherwise checking it in should be ok provided that your destination is not hotter than 24C.
The first option would be a storage of 16-18C (like a wine cellar). Second option would be to store it in an air tight bag or container and place it in the fridge at around 4C. If stored in the fridge, before consuming, take the package out and allow it to normalize with the room temperature (about 10 minutes) before taking it out of the air-tight seal, this will prevent condensation taking place on the surface of the chocolate, which causes it to form a powdery surface called 'bloom'.