Speciality chocolate from Malaysia
Over 90% of the world's chocolate is produced from inferior tasting cocoa beans. Of the rest, most is grown for maximum profit, bulk-roasted for maximum profit and has additives to ensure maximum shelf-life. The result is often called fine Belgian chocolate or French luxury chocolate - it's good, but it lacks many of the flavours possible if the cocoa is carefully crafted.
Seniman Kakao’s core mission is to reinvigorate the Malaysian cacao industry and bring quality Malaysian chocolate to the world.
Most producers are exploited, ours are paid according to the quality of cacao they supply us and about 300% the market rates, which makes it truly sustainable and competitive with palm oil. Growth in the Malaysian cacao industry can help prevent economic reliance on palm oil and is environmentally more sustainable.
What bean-to-bar chocolate means for Seniman Kakao
We take beans from the unsung heroes of Malaysian agriculture, the old romantics who didn't turn to palm oil but kept the family tradition going; the farmers who are in love with the sight, smell and taste of cacao, who might have got slightly tipsy on the fermentation waste and the ones who can knock on a cacao pod and know that the beans inside are ready to come out and begin their journey to becoming Seniman Kakao chocolate.
We then carefully grade the locally grown cacao beans by hand and in small batches we roast, crack, winnow, grind, refine, conch, temper and finally mould it to become cunningly crafty chocolate.
Making great chocolate is about knowing what not to do. Adding soy lectins, stabilisers, emulsifiers, vegetable oil and heaps of bleached sugar – that can't be good for us who eat it. And at Seniman, we eat lots of lovingly grown, fabulously flavoured, hand craft chocolate.