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Overview Promotions

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*Free delivery in Yogyakarta for minimum purchase of: Rp 300,000
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Boost Your Immune System With Monggo Chocolate

These are difficult times that we’re in. With the entire world currently on red alert, we sincerely hope that everyone stays safe and healthy. A new strain of coronavirus is on the loose but that does not mean we should all panic and empty out our grocery stores. In this article, we would like to share some tips on how to boost your immune system, with Monggo Chocolate!

How to Boost Your Immune System?

COVID-19 is caused by a virus, the same family of what causes the common cold. Except it is far deadlier than the flu. Presently, there is no cure but only supportive treatment. While we should all be practicing social distancing to avoid getting infected, we can also help our bodies fight this pesky virus to keep our immune system in tiptop shape. How?

  • Eat a healthy diet
  • Exercise regularly
  • Drink plenty of water
  • Get enough good sleep
  • Keep your stress levels low

Yes, this is the most generic advice, but it works! However, with quarantines keeping us indoors far longer than we’re used to, we also suggest eating chocolate. Now more than ever, it’s important to boost morale along with our immune system! While the health benefits of chocolate are questionable, there is no questioning the fact that eating chocolate makes us feel good.

Five Chocolates That Help Boost Your Immune System

The only thing more healthy than these chocolates are… celery. 4/5 of these also have an added ingredient that makes it even more delicious, and they’re all immune boosters too!

1. Dark Chocolate 58% of Cocoa with Ginger

Ginger has been used as a medicinal herb and flavouring agent for over 5000 years! This aromatic root can boost your immune system with its anti-inflammatory effects and reduce the risk of heart disease and diabetes with its ability to improve fat metabolism. Let this mighty and amazing herb add a sweet peppery zing to your chocolate craving!

2. Dark Chocolate 58% of Cocoa with Nutmeg

Did you know that nutmeg, or ‘buah pala’ is native to Indonesia? The seed of the Myristica fragrans evergreen tree can be ground into this sweet, pungent spice long used for its festive flavour and psychoactive properties. Whether you believe the health claims or not, it’s never inappropriate to savour your chocolate with added seasoning!

3. Dark Chocolate 58% of Cocoa with Red Chili

Red chili needs no introduction in Indonesia. Fun fact: It’s also classified as a fruit, not vegetable. Among its many properties, it is a natural painkiller, rich in Vitamin C, an antimicrobial and linked to longevity. This chocolate is historically significant as the ancient Mayans who discovered chocolate used to drink it with ground red chili!

4. Dark Chocolate 69% of Cocoa with Peppermint

This hybrid mint whose oil is a natural pesticide is being researched for its properties to soothe an upset stomach. The relaxing effect of peppermint also works wonders on our moods (peppermint tea anyone?). Not to mention that refreshing aftertaste which you can attain from eating chocolate! But still brush your teeth before you go to sleep, okay?

5. Dark Chocolate 100%, 86%, 77% of Cocoa

The darker the chocolate, the higher the content of antioxidants which make you happy. (The Dark Chocolate with 100% of Cocoa is even sugar-free!) Perfect for those that enjoy the bitter brilliance of chocolate. If you’re tired of eating chocolate, why not drink it? Melt some of these dark chocolate and turn it into a chai hot chocolate or make a decadent dessert instead!

Why yes, we do have an online store!

We hope you found these tips on how to boost your immune system helpful, especially with how feel-good chocolate can help too! In light of the pandemic, we advise everyone to stay safe and healthy, and if your closest Monggo Chocolate (find out where with our store locator) has run out, then be extra safe and just shop online!

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Monggo’s Efforts to Keep Stores & Offices Clean

Dear all Chocolate Lovers,

With the current situation of COVID-19, Chocolate Monggo prioritizes the health of customers and employers by taking all the measures recommended by the local government and the World Health Organization (WHO).

  1. We will temporary stop the sampling in our showrooms to reduce any risk of COVID-19, caused by exposed chocolate. We hope for your understanding. – Certainly our packaged and well-sealed products are still available.
  2. Our showrooms are being sterilized, especially frequently touched spots like the doorknobs and our showcase.
  3. We constantly check the body temperature of our employees and customers. When we detect a high fever or other symptoms, we ask the individual to immediately get a medical check at a nearby doctor or hospital.
  4. We oblige our showroom employees to wear mask and gloves.
  5. We provide hand sanitizer to everyone before entering our showrooms.

We thank you for your understanding and continue to provide our chocolate and the best service possible, while protecting you as our customer according to the national government and WHO’s standards.

Thank you.

 

Chocolate Monggo

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Indonesia’s Finest Chocolate Goes PINK!

You read right, Monggo Chocolate has a brand new look! Our newest product made with Rosella, is the perfect way to rejuvenate the chocolate-loving soul.

Naturally Pink Chocolate? 

This phrase could border a copyright infringement because such chocolate apparently already exists courtesy of Swiss manufacturer Barry Callebaut. He claims to have found the “fourth type of chocolate” using a type of ruby cocoa bean that grows only in three countries: Ecuador, Brazil and the Ivory Coast. What a long way to go for some pretty pink chocolate!

Honestly though, what a commendable effort and discovery for the chocolate world! However, that does not make our new product any less pink or proud! What Monggo Chocolate has done is to incorporate the Rosella flower into a new recipe to produce a high quality, premium chocolate that offers both a unique taste, and look.

 

Why Rosella? 

Rosella, or the Hibiscus sabdariffa, is a plant first found in West Africa. Over time, it has spread widely geographically, and found many uses. The pink flowers are used extensively in herbal medicine and are often enjoyed as tea. Scientific studies have confirmed its many health benefits including reducing blood pressure and being rich in antioxidants.

It can get boring to drink an incredibly bitter flower in tea, right? You know what never gets boring? Eating chocolate! Chocolate has undisputed health benefits so we simply combined the two ingredients to bring a healthy and aesthetically pleasing chocolate variant to the market.

The flavour profile of this Rosella is sure to please anyone who dare try this pink perfection. After all, it is 2020 and there are now many different ways to enjoy eating your supplements and superfoods by hiding it in chocolate. So, really, isn’t this such a win-win situation?

Why Go Pink?

Monggo likes to try new things, it’s as simple as that. For chocolate lovers and skeptics alike, here is another chocolate experience for you. We always strive for everyone in Indonesia to be able to indulge in high quality chocolate. It is innovations like these that allow us to continue crafting genuine Indonesian premium chocolate.

Another value we hold dear to our mission is using as many local ingredients as possible. Decreasing our need to import ingredients is one way we tackle the environmental concerns. Rosella not only grows in Indonesia, but it is also something Indonesians are familiar with. This creates a beautiful fusion of everyday ingredients in Indonesia, with the chocolate we produce.

Tell Your Friends

So, go ahead and try out this brand new Rosella flavour and let us know what you think by tagging us on Instagram! Tell your friends about this crazy new chocolate that doesn’t necessarily look or taste like traditional chocolate, but is made of nothing but 100% cacao beans and yes of course, a dash of brilliantly coloured Rosella!

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Jogja Cocoa Day 2019

Together with the Hartono Mall we held the first Jogja Cocoa Day – “The Secret Temptation of Chocolate” in the Atrium of Hartono Mall. The event took 4 days from Thursday the 17th until the 20th of October, offering different activities each day.

We invited to visit a miniature version of our Chocolate Museum to enrichen the visitor’s insight and knowledge about the history and the manufacturing process of chocolate.

Even the historic pink Vespa that the founder of Monggo, Thierry Detournay, used in the early days to sell his chocolates was brought to the event.

Chocolate Monggo also provided various activities. Visitors were able to create their own chocolate, enjoy a chocolate fondue and draw batik patters on canvas with real chocolate. Besides, chocolate drinks with different percentages of cocoa could be tasted as well as raw cocoa mass and the cocoa fruit.

One highlight was definitely the Belgian Waffles that we offered for the first time. Topped with several different Chocolates our waffles soon became one of the visitor’s favorites.

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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.