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At first bite, dark chocolate melted on the tongue pekatnya directly. After feeling a bit crunchy spicy chili, while enjoying the unique sensation of one of the variants that are typical of red chile chocolate Monggo.

Dark Chocolate does have a delicious chocolate flavor. Dark chocolate also contains anti-oxidant derived from the anti-oxidant flavonoids contained in it eight times more than the anti-oxidant present in strawberries. Dark chocolate brown which is the basic ingredient Monggo. Dark chocolate produced from cocoa beans and choice through a series of processes.

Monggo Chocolate taken directly from Sumatra and Sulawesi beans are fermented and dried Kako choice. Then the crushed cocoa beans into cocoa liquor, followed by mixing and conching process with additional material for 12 hours then the coca liquor to extra Dark Chocolate Couverture good.

Couverture chocolate must go through the process of melting and tempering yaiyu cooling process, the process is aimed at tempering cocoa butter crystal formation in the well developed before the stage of the process of cooling in the fridge. The series of processes that produce high quality products chocolate. Then add chocolate mixture such as peanuts, cashews, and other suitable types of additional products laced Monggo chocolate.

The process of making chocolate is really monggo performed by trained and supervised by a team of experienced Quality Control Monggo, so the quality is really awake.