Friday 3 July, 2020

Fresh, new look for Machel's dark chocolate

Photo: Darlisa Ghouralal.

Photo: Darlisa Ghouralal.

Machel Montano's 60 percent dark chocolate has a crisp new look, featuring a new concept design and more "secure" packaging.

Speaking at the media launch for the new packaging at The Cocoa Pod, Gordon Street, Port-of-Spain, Kristy-Ann Hudson, right hand to part-owner Liz Montano, the mother of soca entertainer Machel Montano, explained that the changes feature a number of components engage the senses.

She said the new textural component to the packaging borrows from the font on T&T's currency. With its new letter-pressed print, it will engage consumers' sense of touch. 

The inner packaging has also gotten significant upgrades. 

After consumers indulge in the chocolate, they can keep the packaging as a memento as the inner side of the packaging contains a brief message from Machel, along with his signature.

The packaging now comes with a "lock" feature to the back, which makes it easier for consumers to tell whether the product has been tampered with.

The dark chocolate, however, maintains the same full-bodied flavor of aromatic spices, vibrant berries and tropical fruits that consumers have grown to know.

The packaging uses recycled paper, in keeping with the Montanos' goal of environmental sustainability.

Take a bite and taste how soca meets cocoa

The single-origin bar is made from Trinitario cocoa beans and uses three sun dried cocoa nibs, cocoa butter and Demarara brown sugar.

The vegan, diabetic-friendly dark chocolate contains no preservatives, mold inhibitors, emulsifiers or additives.

CEO of the Montanos’ Chocolate Co. Ltd (MCCL), soca artiste, Machel Montano, is the celebrity brand ambassador. A lover of chocolates and a practicing vegan, Montano believes in promoting the brand as a healthy choice.

MCCL is focused on protecting the environment, building our community, raising T&T’s youth, sharing T&T’s culture and women development, with the aim of providing economic opportunities for the people who that connection.

The company is engaged in extensive corporate social responsibility visit cocoa-growing communities sharing our knowledge and learning from their experience, building the networks necessary for the revitalisation of our local cocoa industry.

The cocoa beans are produced at the La Reunion Processing Facility in Centeno near the foothills of the Northern Range of Trinidad. The estate, established in the late 1940s for research, support and development of  the cocoa sector, is managed by the Ministry of Agriculture, Land and Fisheries of Trinidad, and is home to the Ministry's Cocoa Research Section.      

La Reunion produces award winning high quality Trinitario, for the Salon du Chocolate in Paris every year.

In 2017, the fine-flavoured, high-quality beans from La Reunion received Silver award from the Academy of Chocolate, UK.

For more information, visit their website here.

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