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Kids Praline

Knowing about the joy, chocolate brings to children, we want to share some creations specially made for the younger chocolate lovers. We developed a couple of exciting pralines, in shapes such as Butterflies and Robots. These pralines for kids are filled with praliné, a paste made of ground nuts and chocolate, and coated in Dark Chocolate, decorated with natural food coloring.

Beside the pralines, there are also chocolate dinosaurs to discover in our Javasik collection, starring Tyrannosaurus, Brachiosaurus and a few others. The dinosaurs are made from Milk Chocolate with 41% Cocoa. The creamy character and joyful sweetness makes it a children’s favourite! – Available at all of our showrooms and online

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Tempering Chocolate

  1. Chop the chocolate into fine pieces.
  2. Melt 70% of the total quantity in a microwave or bain-marie, until the chocolate reaches the recommended melting temperature (see table).
    • If using a microwave: heat only for 30-60 seconds, take the chocolate out and stir it well. Repeat the progress until you reach a homogenous texture without any grains.
    • Note: Melt the chocolate step-by-step, because just like milk, chocolate can burn easily. – The smaller the amount of chocolate you want to melt, the shorter the heating periods should be.
  3. Stop heating and add the remaining 30% of the chopped chocolate to the mix.
  4. Stir intensively. Thereby you ensure that the added chocolate melts in the mix, while cooling it down to the desired working temperature.

Note: The chocolate has to be TEMPERED, if you want to mould it into any desired shape and achieve a smooth, glossy and evenly colored texture.

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Ramadan is Coming

For the celebration of Ramadan, Chocolate Monggo creates special chocolate delicacies, to make the breakfasting even more joyful.

We’ve coated Tunisian dates of premium quality with Dark Chocolate, White Chocolate, and Chocolate with Matcha and filled them with Hazelnut Praliné, Roasted Cashew Nut, Coffee Praliné. The pralines guarantee for a happy breakfasting. We also created a Crescent box with various limited pralines, to celebrate Lebaran for a delightful moment with family and friends.

Make the moments with your family even more memorable with our Ramadan and Lebaran products, or make someone else happy, as they also make for a special gift. Get all these products only at our official showroom.

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Chocolate Monggo’s 14th Anniversary “Lebih Asyik, Tanpa Plastik!”

On April 27, 2019, at our head office and the production site of our premium chocolate, we celebrated Monggo’s 14th birthday under the slogan “Lebih Asyik, Tanpa Plastik!”. The theme was chosen to further support the movement of reducing plastic waste, which is responsible for the devastating impacts on our environment.

“Chocolate Monggo has been reducing the use of plastic ever since the brand was founded, but this year we are especially dedicated to reducing our consumption of plastic. One of our concrete actions is to reduce the use of plastic in our packaging. For example, we use aluminium foil and FSC-certified paper that is easily decomposed, for all our 40gr and 80gr packaging. Customers are also given a paper bag when purchasing Chocolate Monggo, instead of receiving their products in a plastic bag” said Steffen Hitscher, Marketing Manager of Chocolate Monggo.

A series of events were held during the 14th anniversary of Chocolate Monggo “Lebih Asyik, Tanpa Plastik!”, including the planting of cocoa trees (Theobroma Cacao) around our neighboorhood in Kotagede, recycling workshops and for charity, we invited orphanages to create their own chocolate. Besides, we completely banned plastic from the event.

We would like to thank the all the sponsors, who supported this event: Yogyakarta’s Royal Ambarrukmo Hotel, HS Silver, Lendis Advertising, Puratos, Pangan Lestari, Greeng Inspiration (Printing), Media Centerlink, Hamzah Batik, Hamzah Jakal, Cemerlang, PT. Espera Satya, Narisaq, GCB Cocoa, UOB Bank, Bank Mandiri, Bank BCA, Bakpia Wong, Fave Group On, GL. International, Sumber Praline Utama, Illy Coffee, Margaria, and Radio MNC 97.0 FM Trijaya Yogyakarta and I-Radio 88.7 FM Jogja.

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Mayan Costumes

The Mayan Tribe were the first real chocolate expert that cultivate cocoa as a chocolate drink, because they believed that cocoa (Theobroma Cacao) is fruit of divine origin.

At Monggo’s Chocolate Museum, those first chocolate experts are remembered and besides learning about their history, we provide authentic Maya costumes for the visitors to rent and wear.

By putting these costumes on, you might feel as a noble Mayan citizen, thirsty for some chocolate. To enhance your experience, we offer Chocolate Tasting Experience to try the original cacao fruit and chocolate drinks with different composition. You can also make your own history and take your picture while wearing that noble Mayan costume.

We know now how important Maya people looked like from what rests today of Maya-cultural objects, like carved stones, ancient documents (written on a kind of paper made of plants) and especially on painted terra cotta vases and plates. All these objects show the kind of clothing worn by the Mayas.

A real Maya-dress is very complicated, super rich in detail and color. Therefore, creating those costumes took us months to realize.

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Global Plastic Pollution and Monggo’s Efforts to Reduce It

More than 8.3 billion tons of plastic have been produced since 1950. It weighs the equivalent of 80 million whales, 1 million elephants, or 822,000 Eiffel towers. Unfortunately, only 9% of that amount has been recycled and the rest is still scattered in landfills and even in the sea.

Please note, the average time that a plastic bag is being used is 12 minutes, while in fact, it takes 1000 years to decompose.

From several studies show that Indonesia is the second largest contributor to plastic waste after China. According to the journal Nature Communication, Indonesia is estimated to contribute more than 200,000 tons of plastic waste mainly from Java and Sumatra. Many rivers in the urban areas are full of garbage and cause flooding during the rainy season. In fact, four rivers in Indonesia are included in the 20 dirtiest rivers in the world.

Many people don’t realize that we already consume micro-plastic on a daily basis. Plastic polluted rivers supply watering for plantations, which then provide food to the nearby cities, or, the micro-plastics are simply consumed by animals that become daily food base such as fish and chicken in Indonesia.

Chocolate Monggo’s Efforts to Reduce Plastic

At Monggo, we’re not only enthusiastic about making chocolate. We love sweet food as much as we care about environmental sustainability. And ever since, we were especially worried about plastic waste.

All our retail products do not use plastic packaging, but are protected by aluminium foil, which degrades faster than plastic, and wrapped into a paper packaging made of FSC (Forest Stewardship Council) certified paper.

However, we also feel responsible that our packaging is disposed correctly. We like to remind our consumers about it and therefore, print a Javanese man, who correctly disposes his trash, on each of our products.

Besides, we have always given paper bags for our customers to carry their purchase. The paper bag that we provide is less harmful to the environment than the plastic bag and can be reused as well. We also serve our drinks with paper straws, paper cups, paper box for takeaway snacks.

To learn more about all our efforts to reduce plastic, follow us on Instagram or visit us at our production in Yogyakarta to learn more.

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Easter is Coming

Chocolate Monggo creates seasonal products for special occasions, especially those where people like to share with their loved ones. Soon Easter is coming up, for which we created several chocolate products to celebrate.

Over the years the “egg-hunt” has become a popular European tradition to celebrate Easter, especially for children. Usually decorated eggs are hidden by the parents for the children to find.

Today, easter bunny and eggs made of chocolate became important for the celebration of Easter. At Monggo’s showrooms those chocolate eggs and chocolate bunnies can be found in different sizes, either with a filling or hollow. This Giant Easter Egg is entirely made of Dark Chocolate with 58% of Cocoa and guarantees to delight its happy finder.

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Kedai Chocolate Monggo

The café culture is on the rise in Indonesia, especially because of the younger generations, who categorize cafés not only as a place to relax and mingle but also to do other activities that are more formal and productive, such a studying, working or having a professional meeting. Coffee is consequently a popular drink these days. The availability of good quality chocolate drinks, on the other hand, remains scarce.

At Monggo, we’ve created various chocolate drinks with a similar quality as our regular products. You will find the Chocolate Drinks at our Kedai Cokelat that is located at our Chocolate Museum and Factory in Bangunjiwo. With an open and connected Javanese-style, slightly modern but with iconic Javanese features such as the Joglo itself (open Javanese building, resting on wooden columns), or the  Gebiok (Javanese wood carved walls) that surround it, the Kedai is such a place to spend time at.

The focus though lies on our authentic chocolate beverages. Various cold and hot chocolate drinks with different percentages are available, reaching from Milk, Dark Chocolate with 58% of Cocoa and Dark Chocolate with 69% of Cocoa until Dark Chocolate with 77% of Cocoa. The beverages are prepared only from real chocolate and Milk, but without adding any additional sugar.

We’re often asked why Monggo doesn’t offer cocoa powder that allows to prepare a chocolate drink. But for us, chocolate is not just made from cocoa powder. Real chocolate has to be made of cocoa mass and cocoa butter, the cocoa beans pure components that not only deliver taste and mouth-feel but also most of cocoa’s nutrition. At the Kedai Cokelat, we only serve these real and authentic chocolate beverages. Once tried, you’ll realize that a chocolate drink can be much more than just sweet. You’ll notice the unique aroma of the cocoa and how it becomes stronger and slightly more bitter, according to the percentage you chose for.

Beside those unique beverages and regular drinks, there is a mixture of coffee and our chocolate, which we call “Choco Moko”. The Kedai also offers unique snacks, made with the expertise of Monggo’s Belgian Chocolatier. Enjoy so-called “Galettes”, which are flat, French-style pancakes, with different fillings such as Salty Caramel, Hazelnut and Brown Sugar.

We try to run the Kedai as eco-friendly as possible and therefore serve our drinks with paper straws, paper cups, paper box for take-away snacks.

Come and visit us and try these unique treats, starring Monggo’s fine chocolate, in a cozy-Javanese environment.

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Working with Kulon Progo's Cocoa Farmers

The struggles of Kulon Progo's cocoa farmers

In the past years, many small cocoa farmers in Kulon Progo, Yogyakarta's Eastern district, were facing financial difficulties. Growing cocoa became an unprofitable business and many had to close their plantations.

One of the main reasons is the common practice to get fast returns by selling raw and unrefined cocoa beans, whatever the price to be paid. But the beans are of low quality, not worth much and even worse, the kilo prices constantly dropped. The farmers had to increase their cocoa yields, even though they didn’t get more in return.

An abandoned cocoa plantation in Kulon Progo. With many damaged trees which, over a decade, have not really been taken care of, but still remain productive.

Giving up on their farms

As a result, after decades of growing cocoa, many farmers could no longer earn a living from it. Many began to plant other, more lucrative crops. Others looked for work elsewhere and left behind their cocoa plantations.
There are still many abandoned cocoa plantations to be found in Kulon Progo until today, with productive trees growing cocoa. Unfortunately, most of this cocoa is neither harvested nor does it provide income for anyone.

Working together with Monggo

Monggo wants to help the farmers, who are affected by the situation described above, to make a living from cultivating cocoa again. But getting an abandoned cocoa plantation to run profitable again requires not only a lot of effort and investment. Even more important is to make the farmers believe in the cocoa business again, especially after it caused them enough financial worries in the past. And finally, it needs a fundamental change of the prior business strategy, to avoid any recurrence of the past difficulties.

The small harvest of fermented beans he produced before working with us (September 2017).

Monggo's approach

This is where Monggo gives advice and promotes a completely new approach. Instead of continuing to produce low quality cocoa beans that are sold directly to provide fast but small returns, Monggo encourages the farmers to produce high-quality beans. Therefore, Monggo shares its knowledge about refining processes such as roasting or fermenting.

Monggo has been working with farmers in Kulon Progo, who are interested in Monggo’s approach and started to rebuild and improve their cocoa production. In the beginning, basic tools and equipment were provided, especially for the refinement of the bean. Once the farmers learned to improve the quality of their cocoa beans, their harvest and its value increased remarkably and they're able to ask higher prices for their premium beans.

Monetary support for the farmers

Besides encouraging the production of premium beans by sharing knowledge and providing guidance to the farmers, they also receive monetary support from Monggo. Especially at the beginning, preparing an abandoned cocoa plantation for production needs investment. Therefore, Monggo provides some cocoa farmers with credits or advance payments for their expected premium cocoa beans. Because later when the farmer's production meets Monggo’s standards, Monggo is willing to purchase their premium beans at a higher price per kilo, while the farmers can make additional sales on their remaining beans.

Monggo has helped this farmer to drastically increase the cocoa harvest as well as the beans quality, he now supplies Monggo with his premium beans and gained financial independence again, from his cocoa alone (September 2018).

 

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We’ve opened a PRALIN Shop in Jakarta

PRALIN will be Chocolate Monggo’s first store in Jakarta that specializes on the highest delight of chocolate, the Praline. Monggo’s pralines are created by Belgian chocolatier, following the traditions originating from Belgium.

Since its invention in 1912, a praline consists of a fine chocolate layer covering a soft filling, an artisan creation and the craftsmanship of a chocolatier. The various different flavors and shapes that pralines come in allow for a tasteful voyage of discovery.

While the praline is long being known far beyond Belgium as a precious treat and popular gift, it might still be a niche product in Southeast Asia. Monggo, therefore, wants to introduce and share pralines here in Indonesia, authentically crafted and of the finest quality as if found in the streets of Brussels, Belgium.

 

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