Single-origin couverture, cocoa nibs and cocoa powder made from Sabah beans, for pastry kitchens and chocolatiers.
Tinagat Cocoa Workshop buys fermented beans from smallholders around Tawau and Kunak, then roasts, grinds and tempers them in a small workshop at Batu Tinagat. The range is deliberately short: a 70% dark couverture, a 45% milk couverture, roasted nibs and natural cocoa powder.
Most orders come from hotel pastry kitchens, dessert cafés and home chocolatiers in Kota Kinabalu and the Klang Valley, shipped in insulated boxes with ice packs. Bean origin and harvest month are printed on each bag. Larger kitchens can ask for a custom roast profile from 20 kg.
Why kitchens choose Tinagat Cocoa Workshop
- Beans bought from smallholders around Tawau and Kunak
- Bean origin and harvest month printed on every bag
- Custom roast profiles from 20 kg
Products & price guide
70% dark couverture, 1 kg
Callets for moulding, enrobing and ganache.
RM 78 / kg
45% milk couverture, 1 kg
Milk chocolate callets with a light caramel note.
RM 72 / kg
Roasted cocoa nibs, 500 g
Crunchy nibs for granola, garnishes and baking.
RM 32 per pack
Natural cocoa powder, 1 kg
Non-alkalised powder for drinks, cakes and dusting.
RM 45 / kg
Custom roast couverture
Your own roast profile and cocoa percentage, from 20 kg.
Quote
Prices are indicative and set by the supplier. Confirm current pricing with them before ordering.
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