In the cool, fertile highlands of Taro, Bali, Mason Chocolates redefines what it means to craft chocolate. This is not a factory hidden from view, but a fully immersive tree-to-bar experience where guests can follow the journey of cacao from plantation to finished chocolate, step by meticulous step.

The experience begins outdoors, walking among Mason’s own cacao trees, cultivated across five hectares surrounding Koko Bambu Restaurant. Here, cacao pods grow directly on the trunks and branches, offering a rare opportunity to see chocolate in its raw, living form. This close relationship with the land anchors Mason Chocolates’ philosophy: great chocolate starts with great cacao.

Inside the adjoining chocolate laboratory, artisan craftsmanship takes centre stage. Using world-class Selmi equipment, skilled Balinese chocolatiers trained under European expertise handle every phase of production on-site. Beans are fermented, dried, roasted, winnowed, conched, aged, and tempered with precision, allowing the natural character of Indonesian cacao to shine. Mason Chocolates works with select beans sourced across the archipelago, including the rare criollo variety, valued for its delicate aroma and complexity.

Tastings reveal chocolate as a sensory experience akin to fine wine, shaped by origin, percentage, and ageing. Notes of honey, dried fruit, and gentle acidity emerge, challenging expectations of what chocolate can be.

The journey concludes in Mason’s retail boutique, where a curated collection of artisan chocolate bars, pralines, truffles, and gift selections awaits. Each piece reflects the same commitment to craft, origin, and flavour making Mason Chocolates not just a destination, but a benchmark for Indonesian artisan chocolate.

Mason Chocolates

Address: Taro, Tegallalang, Gianyar, Bali, Indonesia

Instagram: @masonchocolates

Website: www.masonchocolates.com