This document provides information about Eunice Chan Yu Ming's postcard project comparing three chocolate shops in Kuala Lumpur, Malaysia. It includes research on the Dip 'n dip, Salon du Chocolat, and Mad About Coco chocolate shops, detailing their locations, histories, environments, chocolate products, and typical customers. It also provides background information on the history of chocolate, growing cocoa beans, kinds of chocolate, and basic chocolate making methods. The purpose of the document is to analyze and compare the three chocolate shops for Eunice's postcard project on the theme of "The Chocolate War."

1. Culture and Civilizations
Foundation in Natural and Built Environment
July 2013 Intake
Name: Eunice Chan Yu Ming
ID: 0315729
Tutor: Ms. Delliya

2. 2
Content
Concept and Theme -------------- 3
Research -------------- 4-9
Mapping of my findings -------------- 10
History of Chocolate -------------- 11-15
Layout -------------- 16-17
Final photo selection --------------- 18-19
Conclusion -------------- 20

3. 3
CONCEPT AND THEME
The initial theme of my postcard was actually “Environment of
the chocolate shop” where I will capture and study the interior,
design and environment of the chocolate shop. But my theme
was eventually changed when I visit the three chocolate shops
that I have chosen, which is Dip n’ Dip, Salon du Chocolat and
Mad about Coco. All three of them are located at Kuala Lumpur.
I’ve consulted my tutor regarding my plans and she gave me the
green light of adding an additional concept of Chocolate. So
I’ve changed my initial theme to “The Chocolate War”. I
compared not only the environment of the three, I have also
compared about their customers and their chocolate dessert.

4. 4
RESEACH
Dip ‘n dip: dip ‘n dip is the heaven for all chocolate, sweets and coffee lovers from
all ages, as dip ‘n dip is sort of a coffee shop that is specialized in chocolate sweets,
chocolate dipped fruits and sweets, chocolate based hot and cold drinks in addition to
top of the line coffee drinks and a variety of cold drinks. All offered to the clients in a
very unique concept.
History of Dip ‘n dip: dip ‘n dip started on the 15th of February 2009 when it
opened its first branch in Cham City Center in Damascus Syria to test the new concept.
Although with the limited opportunity given in the first outlet, due to the limited physical
space and the situation of the mall, a great success and big demand was generated by
this first branch and it was the spark that pushed the company to grow and become the
fastest growing food chain in the middle east, with 7 branches in Damascus and one
branch in Amman, Jordan. One branch in Kuwait. And already have international
Master Franchise agreements for the UAE, Malaysia, Qatar, KSA, and Canada.

5. 5
https://www.google.ca/maps/place/The+Curve/@3.157399,101.6
1212,15z/data=!4m2!3m1!1s0x31cc4f2b8a436a75:0x8a2b5f33dc4
c0af3?hl=en
Dip ‘n dip is located at The Curve Mall, first flour at the link 2 to
ecurve No lb-2 Damansara. The opening hours of dip ‘n dip is
Monday to Saturday between 10a.m. to 12a.m.

6. 6
Salon du Chocolat: Salon Du Chocolat combines an appreciation for the finer
things in life with chocolate artistry to create exquisite, handcrafted chocolates that look
and taste delicious. Reserved for those that expect nothing less than perfection, their
chocolate creations have been satisfying chocolate connoisseurs since their humble
beginnings. Whatever the season, their luxury chocolate collection are in style -
delivered as quality gifts, their gourmet chocolates will certainly be the talking point of
any celebration, and leave their guests craving for more. At Salon Du Chocolat they
use unique and quality ingredients and adhere to traditional old world methods, to
produce confectionary to the finest of international standards. To some, their
chocolates are regarded as a luxury affordable to the selected few; however those that
have tried it say there’s no price tag to put on the quality that they deliver, and they
always come back for more. Whether as a gift for that special occasion, or for personal
indulgence, Salon Du Chocolat is here to stay.
Their chocolate is flavoured with premium cocoa beans, processed fastidiously in small
batches. Manufacturing chocolate right where the cocoa originates allows us to try to
our own ferment, which provides a true advantage in making the best from the most
advanced type of beans. They also use their own special cocoa butter derived from
fine-flavoured cocoa, which allows a luxurious richness and chocolaty flavour. They
roast the cocoa beans in-house to make sure the company's signature flavour profile is
systematically maintained through all their chocolate production. They use a special
preparation method where they take away the outer shell from the beans then roast the
tiny nibs within; this allows the nibs to measure fairly uniform in size, and permits them
to manage temperature and time, thus creating their own unique flavour. Their unique
chocolate can be recognized by its texture and flavour, which provides the taste buds a
crescendo of pleasure. The wonderful styles and individual forms of this chocolate
artistry, is there to be enjoyed. Only the very best, natural ingredients are used; there
are no additives, no synthetic seasonings or colourings

7. 7
https://www.google.com.my/maps/search/Lot+26,27,+Level+G2,+
Publika+Shopping+Gallery,+Solaris+Dutamas,+K.L/@3.159701,101
.689742,14z/data=!3m1!4b1
Salon Du Chocolat is located at the Publika, Solaris Dutamas. It is in
Level G2, opposite of Ben’s Restaurant, near the escalator. The
opening hours of Salon Du Chocolat is Monday to Sunday between
10a.m. to 11p.m.

8. 8
Mad About Coco: MAD About Coco is the one-stop joint for all things Chocolate!
From simple delights such as a nice cup of hot Chocolate, to a fancy Chocolate
fondue, it's all here at MAD about Coco.

9. 9
https://maps.google.com.my/maps?sll=3.159701,101.689742&ssp
n=0.0658199,0.0878958&q=Lot+26,27,+Level+G2,+Publika+Shopp
ing+Gallery,+Solaris+Dutamas,+K.L&output=classic&dg=ntvb
Just like Salon Du Chocolat, Mad About Coco is located at the
Publika, Solaris Dutamas. It is right above a shop called Mee Jawa.
Mad About Coco is closed on Mondays! Their working hours is on
Tuesday to Sunday. Tuesday-Thursday & Sunday: 11am-10pm
Friday, Saturday, Eves & Public Holiday: 11am-12am

10. 10
Mapping of my findings
Chocolate
Shops
Environmen/
Design
Look and
Taste of
Chocolates
People/
Customers
Dip ‘n dip  Good
 Clean
 Noisy
 Too
sweet
 Decoratio
n of
dessert is
nice
 Family
and
Friends
Salon Du
Chocolat
 Small as
compare
d to the
other 2
 Enjoyable
 Has the
best taste
and looks
among 3
 Couples
Mad About
Coco
 Cute,
relaxed
environm
ent
 Provided
props for
selfies
like wigs,
huge
glasses,
neckties
and bow
ties
 Everythin
g is cute!
 Chocolate
with their
own
design on
top
 Taste is
not that
nice as
compare
d to dip ‘n
dip
 Mostly
teenagers

11. 11
THE HISTORY OF CHOCOLATE
The first recorded evidence of chocolate as a food product goes back to
Pre-Columbian Mexico. The Mayans and Aztecs were known to make a
drink called "Xocoatll from the beans of the cocoa tree. In 1528, the
conquering Spaniards returned to Spain with chocolate still consumed
as a beverage. A similar chocolate drink was brought to a royal
wedding in France in 1615, and England welcomed chocolate in 1662.
To this point "chocolate" as we spell it today, had been spelled
variously as "chocalatall, "jocolatte", "jacolatte", and "chockelet.11
In 1847, Fry & Sons in England introduced the first "eating
chocolate," but did not attract much attention due to its bitter taste. In
1874, Daniel Peter, a famed Swiss chocolateer, experimented with
various mixtures in an effort to balance chocolates rough flavor, and
eventually stumbled upon that abundant product -- milk. This changed
everything and chocolate's acceptance after that was quick and
enthusiastic.

12. 12
GROWING COCOA BEANS
Cocoa beans are usually grown on small plantations in suitable
land areas 20 degrees north or south of the Equator. One mature cocoa
tree can be expected to yield about five pounds of chocolate per year.
These are planted in the shade of larger trees such as bananas or
mangos, about 1000 trees per hectare (2,471 acres).
Cocoa trees take five to eight years to mature. After harvesting
from the trees, the pods (which contain the cocoa beans) are split open,
beans removed, and the beans are put on trays covered with burlap for
about a week until they brown. Then they are sun dried until the
moisture content is below 7%. This normally takes another three days.
After cleaning, the beans are weighed, selected and blended before
roasting at 250 degrees Fahrenheit for two hours. Then shells are
removed leaving the "nib." Nibs are crushed to create a chocolate
"mass." This is the base raw material from which all chocolate products
are made.

13. 13
KINDS OF CHOCOLATE
Milk Chocolate
This consists of at least 10% chocolate liquor ("raw" chocolate pressed
from carob nibs) and 12% milk solids combined with sugar, cocoa
butter (fat from nibs), and vanilla. Sweet and Semi-Sweet Chocolate
Are made from 15-35% chocolate liquor, plus sugar, cocoa butter, and
vanilla. Imprecision of the two terms causes them to commonly be
called "dark" or "plain" chocolate. Dark chocolate has a large following
among dessert makers, and for this reason is referred to as "baking"
chocolate.
Bittersweet and Bitter Chocolate
Bittersweet usually contains 50% chocolate liguor and has a distinct
"bite" to the taste. Bitter or unsweetened chocolate liquor also is used in
baking and is also referred to as "bakers" chocolate.
Creams and Variations

14. 14
Bite sized and chocolate covered. They are filled with caramels, nuts,
creams, jellies, and so forth.
White Chocolate
Is not really chocolate as it contains no chocolate liquor, Carob This is a
brown powder made from the pulverized fruit of a Mediterranean
evergreen. It is used by some as a substitute for chocolate because it can
be combined with vegetable fat and sugar, and made to approximately
the color and consistency of chocolate.

15. 15
HOW CHOCOLATES ARE MADE
There are four basic methods of coating chocolate onto something such
as caramel or a nut.
They are:
Enrobing
Least expensive method. Centers are carried by conveyer through a
machine that showers them with chocolate.
Panning
Chocolate is sprayed on the centers as they rotate in revolving pans,
then cool air is blown in pan to harden the chocolates.
Dipping
Generally done by hand by small scale producers. Shell Moldinq Most
sophisticated method. Used for most sculptural chocolates. The process
consists of many intricate steps, thus causing it to be more expensive
than other methods.

16. 16
LAYOUT
Packaging:
Pink as the background colour, as pink is represents
happiness, bubbly and joy like chocolate
There are quotes about chocolate in the heart shape.

17. 17
SAMPLE PHOTO WITH DESIGN
Front
Back
Back picture is the same as the front one with slightly low
opacity and the postcard template.

18. 18
FINAL PHOTO SELECTION

19. 19

20. 20
Conclusion
The moist chocolate melts in my mouth, sticky with fudge
frosting on my tongue. The bitter and simultaneously sweet
smell of it puts me in a serene mind state. I smack my full red
lips together. With the rich deep shades of brown on every
delicious layer this chocolate acts as a slice of happiness. That is
the reason why I love chocolate and chose this theme for my
assignment project. So besides doing and learning other
cultures, why not start with the one that I love the most? I
believe this assignment has given me a new view of chocolates,
and I’ll be exploring all of them one step at a time