Must-visit Malaysia’s US$1 Chocolate Museum Kota Damansara

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I don’t think there is anyone on this planet who doesn’t like chocolate. Even people who don’t like sweet desserts like me can enjoy unsweetened dark chocolate with a cocoa content of over 70% that melts in your mouth.

There are countless edible products on the planet that contain chocolate in one way or another. Starting with regular chocolate bars, the variety of chocolate-containing products such as cookies, brownies, ice cream, cereals, pancakes, muffins, donuts, cakes, breads, pastries, pizzas, and tacos is endless. What’s more, in my country, Korea, it’s not at all difficult to find stuff with chocolate in the chewy rice cakes that Koreans love.

Moreover, it is now true that many of the beverage products we drink contain chocolate in some way. That is, even if we don’t go to Starbucks and Coffee Bean & Tea Leaf we know, if you look at the drink items sold in small and medium-sized cafeterias or bars in the neighborhood, not only cappuccino and various frappuccinos, but also milk tea, pearl tea, and matcha have chocolate flavor or powder added to them.

In Malaysia, where I am staying, there is even a durian chocolate item made with durian flavor, which is said to be the king among tropical fruits loved by locals.

My question here, then, is how well we know how these chocolates are made, which are then undeniably loved and consumed and enjoyed by any of us every day in some way. To be honest, I am not confident in saying the answer either. That is, historically, how chocolate was first discovered and transformed into the form of chocolate we eat.

So I can’t help but wonder how they are really made. And for those of us who are concerned about health, we could wonder if chocolate is really good for health. And if it is good, why is it good, and what kind of chocolate is good? All I can say is that I don’t know much about chocolate, but the fact that I consume it often makes me laugh.

One thing true is that on a backpacking trip in 2009, while traveling through the mountainous regions of Peru and Bolivia, among the rugged and expansive Andes Mountains of South America, I was fortunate enough to taste almost pure chocolate wrapped in dried cacao leaves made by a local Inca minority.

Until now, the taste is still vivid, and the deep and buttery taste of the bitter dark chocolate I ate at that time was truly one of the best chocolates I’ve ever tasted in my life.

Lucky enough, what I write on my blog today is that I had the opportunity to visit the Chocolate Museum in my neighborhood in Malaysia and learn a lot about chocolate from various angles. Personally, I highly recommend this place as a must-visit for fans who live and die for chocolate.

So, it is quite a coincidence that there is a chocolate museum in Kota Damansara Township in the Petaling Jaya area where I live, not in downtown Kuala Lumpur.

On the way to the museum, there is also a night market that is held every day, and it always delights me to see the bustling local eateries. If you are using public transportation MRT, get off at Kota Damansara Station and walk for 20 minutes to reach the museum. In my case, I walked from my house to the museum, and on Google Maps it was about 5 km and it took about an hour.

nasi ahmad restaurant near the chocolate museum

For me, it’s always been a pleasure to walk around and see unexpected sights or local restaurants offering delicious food. That’s how I usually become a regular at a lot of different local restaurants. That day, too, I witnessed long lines of customers at a Malay style nasi lemak restaurant called “Nasi Ahmad” near the museum. I was just passing by, but I could tell at a glance that it was a restaurant selling local food that looked delicious and mouth-watering enough to make time to visit again.

When you arrive at the museum, you can see beautiful trees as you turn the corner. I deliberately took about 5 minutes to capture how lovely the cute, fluffy looking pine cones are. From a distance, it looks like a very pretty yellow rambutan fruit.

The Chocolate Museum opens daily at 10 am and closes at 4:30pm. When I arrived, it was already close to three o’clock. So I had less than two hours left until closing time. Fortunately, overall the museum itself is not very big and is divided into two buildings. Museum 1.0, the first to enter, is free, while Museum 2.0 has an entrance fee of RM5(US$1).

Tickets to enter Museum 2.0 are sold at a shop that sells various chocolate products from around the world located at the end of Museum 1.0.

Looking at the admission ticket, the adult price was originally RM10 (US$2), but it seems to have been temporarily offered at a 50% discount when I went. Whether it’s RM10 or RM5, it’s undeniably cheap.

At this low price, through the two museums, we can learn all the chocolate information we are curious about in about two hours.

So, I really enjoyed my time because I learnt about the historical origins, discoveries, inventions, and health aspects of chocolate.

There are also several videos in this museum. It helped me to understand it to some extent.

This is definitely a great place for kids and adults.

In addition, various videos and some tools used to make chocolate are on display, which is very helpful for our understanding.

Also, another interesting thing is that we can visually see loads of products of the chocolate brand, which has been established as a famous brand name in developed countries as we know it.

And because it presents most of the chocolate brands we know in a colorful and visual way, it can be interesting to see aggregated data for almost every brand in an hour or two.

I know that this museum also has a chocolate making experience, but it was late when I went, so I couldn’t check it myself.

And one thing is for sure, even if I didn’t go to this museum that day, I knew that Malaysia produces cocoa and has a number of its own brands.

In my case, I personally like Beryl’s a lot among Malaysian brands, so instead of my favorite Swiss made Lindt cacao 90%, I sometimes buy Beryl’s dark chocolate which is much cheaper.

The quality of the beryl dark chocolate is not bad at all compared to that of any developed country’s brands. What’s even more interesting is that if you like both chocolate and durian, you can only taste durian chocolate made by mixing these two ingredients in Malaysia.

As I have already said, for a small admission fee of 5RM ($1), it is nice to be able to learn many things I was curious about, such as the origin, history, superstition, cultivation, harvest, manufacturing, nutrition and health benefits of chocolate, in about 2 hours here.

Also, I couldn’t be more fortunate to have this museum in my neighbourhood.


So next time I am planning to visit this place again with my son ‘Berry’. After visiting the museum for two hours, I decided to go to an Indian Mamak restaurant I’ve been to a few times in the area for dinner.

When I left the museum and checked the time, it was already well past 5 o’clock. So it seemed right to go home after dinner at the Indian Mamak restaurant.

As usual, my favorite dinner at Mamak Restaurant is tandoori chicken seasoned with a variety of red masala spices and then grilled in a tandoori oven.

And this juicy and savory tandoori chicken and Indian dinner with salty, rich and aromatic coconut chutney, mint chutney, daal curry, and plain and savory naan bread always made me hungry.

Also, of course, it’s a delicious and inexpensive meal, so it’s a must-enjoy food for any day. ????

If you are in Malaysia or traveling to this place, make sure to take the opportunity to visit this museum located at the address below! ????

Chocolate Museum Kuala Lumpur

Address: 2, Jalan Teknologi 3/5, Kota Damansara, 47810 Petaling Jaya, Selangor

You won’t regret it. And for just $1 USD, you’ll get an unimaginably helpful amount of chocolate information. And then, how good it is to be able to pick and eat a healthier choice of chocolate! Happy eating!????

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