Beau Cacao source their cocoa beans directly from farmers in Malaysia and carefully craft smooth, full-bodied chocolate in the French Alps. The most satisfying, melt in your mouth experience.
We’ve collected together bars from each plantation in this box, which represents a 25% saving over buying each bar individually.
Chocolate is changing. Taste the change!
Asajaya 78% Dark
Richly satisfying, with cereal and roasted nut flavours reminiscent of tahini and peanut butter. The textured breakdown reveals fine tannins.
Beans grown by Mr & Mrs Chang in Asajaya, Sarawak, Malaysia.
A chocolate bar that perfectly introduces Sarawak. It sits right next to the Bako National Park, which is the oldest National Park in Sarawak—The perfect escape into the rainforest, an introduction to wildlife and secluded beaches.
Togis 78% Dark
Very pure, with treacle and liquorice notes. In the mouth the breakdown is smooth and refined, showing red fruit acidity and elegant tannins.
Beans grown by Mr Nujarin & Mr Tambi in Ranau, Sabah, Malaysia.
A chocolate bar from the Highlands. The Togis cacao plantation is located in Ranau on the West Coast of the Malaysian state of Sabah. Ranau is famous for veggies and aromatic teas as well as Mount Kinabalu 4,095m 🤯 National Park, Malaysia’s first World Heritage Site!
Serian 78% Dark
Exotic and complex, with tamarind and fresh nut flavours mingling with campfire smoke. Creamy smooth in the mouth, with a hint of malt to finish.
Beans grown by Mr Langin in Serian, Sarawak, Malaysia.
A chocolate bar from a haven of natural landscapes, and an area that is renowned for its Durians “the King of Fruits”. Serian is located ~65 kilometers from Kuching, the capital of Sarawak. People come here to savour exotic delicacies and the farmers’ market filled with delicious local fruits, vegetables, and jungle produce. If you’ve not already tried it, check out their local Bario rice—sweet, soft, and slightly sticky.
Serian has a temperate tropical climate with temperatures between 23°C and 31°C. There’s rainfall throughout the year, in January when it’s the main cocoa harvest – the temperature feels cooler than what you’d find during May.
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