Onuka Chocolate

Onuka Chocolate ONUKA Craft Chocolate
O-NUsantara-KAkao
“Cacao from the archipelago” in Indonesian
🍫 Good for Say hello to your new favorite bean-to-bar craft chocolate!

Our chocolate bars are made from scratch using high-quality cocoa beans, directly sourced from different places in Indonesia. Single Origin, 70% Dark Chocolate :
- Jembrana, Bali
- Polewali Mandar, Sulawesi
- Gunungkidul, Java

House Blend, 60% Dark Chocolate :
- Dark Milk Chocolate
- Palm Sugar
- Cashew & Sea Salt

All available in two sizes (30g and 60g). Nama Chocolate :
- Dark
- Milk
- Coffee


Onuka Chocolate Spread :
- Peanut Chocolate Spread
- Hazelnut Chocolate Spread
- Cashew Chocolate Spread

Get yours now! Website : www.OnukaChocolate.com
Tokopedia, Shopee, Blibli : Onuka Chocolate

Chocolate is often associated with dessert.But in the hands of a curious chef, it can become something far more unexpect...
03/06/2026

Chocolate is often associated with dessert.

But in the hands of a curious chef, it can become something far more unexpected.

Together with Chef Richie Pratadaja and Chec William Cecario, we explored cacao beyond sweetness — woven into savory dishes, layered into sauces, purées, textures, and flavors that challenged familiar expectations.

From vibrant amuse-bouche and grilled cauliflower to scallops, octopus, wagyu, and handcrafted bonbons, each course revealed a different side of chocolate's character.

A tasting journey that reminded us that chocolate is not just an ingredient. It is a language of flavor waiting to be spoken in new ways.

25/05/2026

Bad cacao cannot be rescued by sugar.
Good chocolate begins before the first bite.
It begins with cacao, and roasting is where its true character starts to unfold.

Too little heat, and the flavor stays quiet.
Too much, and the origin disappears.
Flat or burnt, both miss the point.

Finding the right balance is not guesswork.
It takes control, precision, and respect for the bean.

Making REAL CHOCOLATE means understanding when to push, and when to hold back.
The next time you taste Onuka notice the aroma, the depth, and the clarity that comes from doing it right

Great chocolate begins long before it becomes chocolate.Behind every cacao bean lives an ecosystem — soil, rain, forests...
22/05/2026

Great chocolate begins long before it becomes chocolate.

Behind every cacao bean lives an ecosystem — soil, rain, forests, microorganisms, farmers, and generations of knowledge shaped by nature.
Indonesia’s biodiversity is what gives cacao its depth, character, and soul.

And protecting it means protecting not only flavor, but also culture, craft, and the future of chocolate itself.

Today, we celebrate the richness of nature that makes every story of cacao possible.

Happy International Day for Biological Diversity.

20/05/2026

One pouch, one bite- your choice!

You talked, we listened!
Your favorite chocolate now comes in a snack form. One (guilt-less) bite at a time!

Comes in 70% and 100% dark for true chocolate connoisseurs like you.

A dinner worthy of the Coach Restaurant’s name.It was a ladies-only dinner, attended by female entrepreneurs to celebrat...
19/05/2026

A dinner worthy of the Coach Restaurant’s name.

It was a ladies-only dinner, attended by female entrepreneurs to celebrate their achievements in life.

Chef Gabriel Jamias went all out with 4 remarkable (and dare I say, fashionable) dishes easy on the eyes and delectable to our palates.

Made with Onuka, Chef Gabriel infused his witty creativity to his comforting dishes- serving a ‘wow’ on a every plate.

When others are busy thinking outside the box, Chef Oscar Perez removed the box completely- breaking down the barrier be...
17/05/2026

When others are busy thinking outside the box, Chef Oscar Perez removed the box completely- breaking down the barrier between creativity and impossibility.

Made with Onuka, the dishes are the evidence to his extraordinary craftmanship. It was an honor working with him.

14/05/2026

Smoothness is not decoration. It is engineered.

Chocolate does not become smooth by simply melting. It is shaped through controlled steps. From pre-grinding to hours of refining, until every particle becomes nearly imperceptible.

No grain. No resistance. Just a seamless melt from solid to silk.
That experience is not accidental. It is built, patiently, step by step.

Making real chocolate takes precision and intention.
The next time you take a bite of Onuka, pay attention to how it melts, not just how it tastes.

Together with and , this collaboration explored the meeting point between tradition, memory, and modern culinary expre...
12/05/2026

Together with and , this collaboration explored the meeting point between tradition, memory, and modern culinary expression.

A cross of Cendol and Camporado, familiar comfort dishes for both Indonesia and the Philippines, reimagined through chocolate, texture, and craftsmanship — showing how flavor can become a bridge between cultures.

An evening where stories were shared not only through conversation, but through every plate served.

10/05/2026

Excellence comes from filtering out mediocrity.
Cacao shell (sometimes called cacao husk) needs to be separated from cacao nibs to get a superior flavor and mouthfeel for your chocolate.
Separating them is not as easy as it may seems. Imagine cracking and peeling millions of cacao beans, taking the nibs inside and sort out the husks (the skin, the shell, or whatever you want to call them). Not easy, but it is crucial to achieve that great flavor we are aiming for.
Making REAL CHOCOLATE takes a meticulous process. The next time you take a bite of Onuka, feel the smooth texture and bright flavor we got after doing our homework well.

Address

Jalan Pantai Berawa No. 39, Tibubeneng, Kec. Kuta Utara
Badung
80361

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