How Alba sources cacao from Pahang and Perak and turns it into single-origin dark chocolate, while training local chocolate makers.
Experience Alba: Unique Craft: Malaysian Cocoa, Bean to Bar Perfection Read More »
How cacao beans become chocolate: harvesting, fermentation, roasting, conching and tempering, explained step by step.
Chocolate 101: Understanding the Art and Science of Chocolate-Making Read More »
A thick, simple hot chocolate made with 71% bean-to-bar dark chocolate, with Venezuelan and Colombian variations.
Thick hot chocolate, the Venezuelan and Colombian way Read More »
Crisp all the way through, with golden edges and chunks of 65% bean-to-bar chocolate. Includes tips for keeping cookies crunchy in a humid climate.
Crunchy chocolate chip cookies with sea salt Read More »
Thin, crackly top, fudgy centre and chewy, crisp edges. Our studio brownie recipe, made with 65% bean-to-bar dark chocolate.
Fudgy 65% bean-to-bar chocolate brownies Read More »
Alba Chocolatier has won 15 international awards since 2021. Here is who gives them, how judging works, and which of our chocolates won.
AVPA, Academy of Chocolate, ICA: what our 15 awards actually mean Read More »
Five simple steps to taste chocolate the way competition judges do, and what to look for in a fine bar.
How to taste fine chocolate like a judge Read More »
Alba Chocolatier is a small team in Kuala Lumpur making chocolate from the bean. Here is who does what.
Meet the chocolate makers behind every Alba bar Read More »
Malaysia grows fine cacao, and each region tastes different. Meet the origins behind our award-winning single-origin bars.
Kuala Lipis, Chemor, Pengkalan Hulu: what Malaysian cacao tastes like Read More »
A practical guide to ordering corporate chocolate gifts in KL: when to order, how much to budget per person, and what can be customised.
Corporate chocolate gifts in Kuala Lumpur: how to order for Christmas Read More »
