There are several regions in Peninsular and East Malaysia that are named Pasir Puteh, or white sand. However, in Sabah, the cacao from this particular origin is unique.
In a fenced, sunrise-facing orchard that is surrounded by houses on hills, 95% of the cacao trees here are of a single variety — BR25 of the Balung River Estate selections. The pod of this variety is pictured on the cover of this bar. Young pods are deep burgundy but bright red once ripened. Discovered in the same state before 1979, the BR25 is currently wildly popular with growers in Indonesia as well as the Philippines.
Once harvested, the cacao is fermented in wooden boxes, typically for seven days with three turns or aerations, then sun-dried on tables in a green house.
Flavor notes: Malt, toasted cashew, and cooked bananas.
Contains cocoa, cane sugar, 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.