Bean to bar

From the bean

Single-origin cacao from Pahang, fermented for six days.

Bean to bar

Melted to perfection

Stone-ground for 72 hours until velvet smooth.

Bean to bar

Poured with precision

Tempered to 31°C and poured into each mould.

Bean to bar

From bean to bar

Two ingredients, cacao and cane sugar. A clean, glossy snap.