In the Kitchen, ingredients such as: Orange peel, ginger or cashew nuts are prepared.
The cashew nuts are cut into halves, before they are roasted.
The processed orange peel that serves as a sweetener, is mixed with the chocolate.
The tempering of chocolate: Through melting and cooling the chocolate is brought to a certain temperature before moulding.
Tempering ensures that the chocolate will retain its shape later. To “temper” the whole chocolate mix, the process involves continuous stirring.
Moulding: The tempered chocolate is poured into the mould, to form the final product.
To create a filled chocolate bar the cashew nuts are evenly spread into the mould.
Then, the mould is sealed up with chocolate again.
The surplus chocolate is removed with a spatula, as it can still be used.
The moulds will be hit on rubber mats afterwards, to ensure that the chocolate sits deep in the mould without air bubbles.
Chocolate filled with a nut paste, the so called: praliné.
After the last cooling the product is ready to be pulled out of the mould.
All along the process of production the products are controlled.
The chocolate gets wrapped in aluminium foil in a cool room. As most of our production processes are done by hand, the chocolate gets packaged manually, too.
For the secondary packaging we use recycled paper. Now the chocolate is protected and ready to be delivered all over Java, Bali or further.
And there you go, now we got the final product.
Our genuine passion to create a high quality chocolate makes us certain, that you will enjoy the authentic taste of Chocolate Monggo.