Davao firm banks on research to produce better chocolates
International awards for its chocolate products are not stopping a local manufacturer here in pursuing research to produce the best chocolates.
Rex Puentespina of Malagos Chocolate said they continuously conduct research to produce the best “tree to bar” chocolates.
The Malagos Chocolate is a 2-Star Winner (3-star highest) at the 2016 Great Taste competition, the “Oscars” of the food world, held in London in August. In April 2016, it won Silver Award for Best Unflavoured Drinking Chocolate at the 2016 Academy of Chocolate Awards in London. And in 2015, it won its first award – Bronze for the same category at the 2015 Academy of Chocolate Awards in London.
Puentespina said they pay attention to the appearance, aroma and moisture content of their product.
“We also need to be very careful in the preparation of the cacao beans thru the fermentation process,” he said Saturday.
Puentespina said they will continue to join competitions.
In producing the Malagos chocolate, he said they only use coco sugar.
Malagos chocolates has already penetrated international markets, including Keton, a diet specialty store in Japan that orders a thousand kilos of chocolates monthly.
Puentespina said they also ship to high-end restaurants in Singapore and Thailand for use by pastry chefs.
“Our Thailand exposure had gained interest among diners as young chefs explained its (chocolates) distinct taste, the fruity flavor and the source of the cocoa,” he said.
He said they are proud to market their chocolates as made in Davao City. (PNA)