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 »
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 »
Bean-to-bar means we make the chocolate ourselves, starting from the raw cacao bean. Here is every step, with a video tour of our Kuala Lumpur studio.
Inside our KL studio: how a cacao bean becomes a bar Read More »
