Here are Malaysian chocolate brands known for creative, uniquely local flavors — with examples of the unusual flavors they make:

• Seniman Kakao / Seniman Kokoa — single‑origin bean‑to‑bar chocolates and bars/bonbons infused with local touches (chilli‑cardamom, Bentong ginger, coffee, cranberry/almond). (zafigo.com)

• Chocolate Concierge — single‑origin bars and inventive bonbons that use Malaysian flavour profiles such as lime & lemongrass, pineapple & coconut, sweet laksa and peanut‑butter‑toast. (tatlerasia.com)

• Cocoraw — Japanese‑style nama chocolates with local infusions like Salted Gula Melaka (palm sugar), Teh Tarik (pulled tea), curry, Gin & Limau Nipis (gin & lime) and other nostalgic Malaysian tastes. (bestbuyget.com)

• Benns Ethicoa / Alba (and other craft makers) — micro‑batch / craft bars that experiment with pandan, kaya, gula Melaka and other Southeast Asian ingredients. (schoki-welt.de)

• Local artisanal chocolatiers and truffle makers (examples: Truffle Chocolate Malaysia, Love18C and similar producers) — readily produce durian (Musang King) chocolate, kuih‑inspired flavours (pandan/kuih talam), kurma (dates), gula Melaka and more. (trufflechocolatemalaysia.com)

• Smaller single‑origin / farm‑linked labels (e.g., Black Sheep / bean‑shipper style offerings) — highlight Malaysian terroir with bars evoking coconut/ondeh‑ondeh, coconut milk blends and other local crop notes. (black-sheep-inc.myshopify.com)

Typical “unique” Malaysian flavour themes you’ll see across brands

• Durian (often Musang King) — in dark ganaches or truffles. (sukeshop.com)
• Gula Melaka (palm sugar) — salted or in milk/white chocolate. (bestbuyget.com)
• Pandan / kuih‑style (pandan + coconut / kuih talam). (sukeshop.com)
• Teh Tarik and other iconic drinks (teh tarik, kopi). (bestbuyget.com)
• Laksa, lemongrass, lime, bentong ginger, chilli & spice blends — used in bonbons and single‑origin bars. (tatlerasia.com)

If you want, I can:

• Suggest which of these are easiest to buy internationally (online shops / shipping tips), or
• Put together a short tasting list (3–5 bars/bonbons) to try first based on a particular flavour you like (e.g., durian vs pandan vs gula Melaka).