Batang Kali is located on the West-facing slope of the Malaysian main range. These cocoa trees were planted in the 80’s by the Penang Plantation Co and previously abandoned for years before we rehabilitated them in 2017. After a year of following strict farming practices, we were able to harvest. Older cocoa trees expressed more terroir due to their established roots, making unusual chocolate. However, most trees needed extensive and prolonged rehabilitation, we had to limit our operations here for the time being. This means that this growth will be under nature's care until we revisit in the future. Chocolate profile is terroir-centric, exhibiting prominent minerality, jaggery, tropical fruits, and tobacco.
In an innovative twist to chocolate-making, Batang Kali cocoa beans undergo a seven-day co-fermentation with cempedak puree. This process melds the natural sugars and compounds of cempedak with the cocoa, yielding a subtly distinctive flavor. The result is a chocolate that captures the essence of both ingredients, offering a unique and captivating taste experience that sets it apart from traditional cocoa beans.
Vegan, gluten free, dairy free.
Contains cocoa, cane sugar,and cocoa butter.
18 months shelf life from manufacturing.
Perceived sweetness 2/5.
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.