We've been working on Seniman Kakao since 2015. Our mission since very beginning is to highlight Malaysian cacao and bring them to international level as other top cacao producing country in Africa or South America.
We work with several passionate farmers around Malaysia who loved each aspect of cacao — from growing, harvesting, fermenting and the final product itself, which is the chocolate. Each harvest, the beans has their own unique character and distinguish flavour notes that amazes us.
We carefully sort and grade the beans by hand to ensure no defects possible. Then we roast, crack, winnow, grind, conch and temper them in small batches in our micro roastery.
Making great chocolate is about knowing what is right to do. Adding soy lectins, emulsifiers and heaps of sugar - that can't be good for us to consume. At Seniman Kakao, we eat lots of lovingly grown, unique flavour, handcrafted bean-to-bar chocolate. And we want to share it with you too.