FOR CHOCO­LATE EN­THU­SI­ASTS

Women's Weekly (Malaysia) - - LIVING -

ED­I­BLE RUBIES There is now a fourth type of choco­late! Made from ruby co­coa beans with zero use of both colour­ing and flavour­ing, the Ruby Choco­late by Har­ris­ton and Barry Calle­baut tastes like nat­u­ral berries, ex­cept in choco­late form. Ruby Choco­late is avail­able at Har­ris­ton Ar­ti­san, MaTIC Am­pang, KL.

LO­CAL CA­CAO Sen­i­man Kakao, founded by a trio with a back­ground in cof­fee roast­ing, prides it­self in us­ing co­coa beans that are lo­cally sourced from small farm­ers. Th­ese spe­cialty choco­lates are made with as lit­tle cane sugar as pos­si­ble to en­sure that the flavour is cen­tered on the co­coa beans it­self. From 70 per cent choco­late bars to drink­ing choco­lates and other good stuff, you’ll find them at Ar­ti­san Roast TTDI, KL.

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