A year ago, we collaborated with cocoa researchers to visit a cocoa plantation north of Ipoh and develop innovative fermentation methods for healthier and flavourful chocolate. The traditional fermentation period for cocoa is 5 to 7 days, but our findings, published in the Journal of Science of Food and Agriculture" indicate that it is possible to ferment for as little as 3 days using early-harvested cocoa, antioxidants, and epicatechin, which offer health benefits. The chocolate produced has rich and clean flavours that received positive feedback from our taste testers.
Flavour notes : Tropical fruits, toffee, with a delicate woody finish
Vegan, gluten free, dairy free.
Contains cocoa nibs and sugar
Collections: Chocolate Drink
We operate a strictly vegetarian kitchen and the chocolates in our menu contain no alcohol. Our kitchen facility has presence of nuts and dairy although not used in every recipe.