Capital 65% Malaysian Single Origin Special Ferment for Dewakan

Grown within the city limits of Kuala Lumpur, in the direction of the Forest Research Institute of Malaysia (FRIM), are cacao trees surrounding Chocolate Concierge's roastery. These are trees with specific genetics selected for observation, allowing our team to appreciate and familiarize themselves with cacao.

The harvest is small, producing only two hundred bars a year—but this allows our food technologists to control the fermentation process in detail. This batch was fermented anaerobically for 5 days, followed by 3 days in an aerobic environment, without the addition of extra yeast. This mimics the traditional 6–8-day fermentation but allows us to carefully curate and highlight intended flavor profiles.

Crafted especially for Dewakan, one of Malaysia’s most boundary-pushing restaurants, this chocolate leads what’s possible with urban agriculture and is a prime example of how fermentation transforms food.

Tasting notes: cherries, red tea, and an aromatic black pepper finish.

This is a bar of chocolate grown and made within 20 km of Dewakan.