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Home / Doug's Chocolate Republic  /   Review: Chocolate Monggo Ginger

     
Chocolate Monggo Ginger 
Posted: 21 March 2012    5.5 
Chocolate Monggo Ginger Crystallized ginger in a bar is one of those ideas that probably sounds great when you brainstorm it in the office factory.   It looks like Monggo didn't devote much additional thought on the matter.  They sourced some crystallized ginger from a generic source and then tossed that ginger into the bar assuming it would just magically work.  It doesn't.   The ginger here doesn't have enough flavor to transform the bar.  
Avg price/gram: USD 0.033   Cocoa %: 58  Size: 100g  Indonesian chocolate 
       


Chocolate Monggo is a true Indonesian success story.  In 2006, the Yogyakarta-based company was producing just 200 kg of chocolate a month.   Six years on, they're doing 5 tons a month and big chains like Carrefour and Circle K are stocking the product.   It's a good product -- for Indonesia.  One of the co-founders claims that there is demand for the product in Europe, the U.S., Canada, New Zealand.  I find that very difficult to believe. In any of those aforementioned areas, consumers can get much better quality chocolate and at lower prices.       

A Chocolate Monggo bar is what you eat when you're in Indonesia, and what I've discovered working my way through their range is that there's a very big difference in quality depending upon what ingredients Monggo decides to pair with their decidedly average trademark 58% blend and whether the bar is a thin (80g) or a thick block (100g) or a snack side (40g).        

Crystallized ginger in a bar is one of those ideas that probably sounds great when you brainstorm it in the office factory.  To pull it off successfully, the manufacturer has to prepare the ginger in such a way as to bring out enough, but not too much, of the ginger taste, with enough sweetness, but not too much, to balance out the strong ginger flavors.  It looks like Monggo didn't devote much additional thought on the matter. They sourced some crystallized ginger from a generic source and then tossed that ginger into the bar assuming it would work.    

It doesn't.   The ginger here doesn't have enough flavor to transform the bar.   And there's not enough ginger in the bar to make a difference   On the last bite, you feel more ripped off than had there not been any ginger in the bar at all. 

My wife brought back some ginger drops from Indonesia, too.  As a further dig on this bar, the lingering smell of Javanese ginger on her breath hours after the ginger drop was consumed was stronger than the ginger in this bar seconds after unwrapping.          
    

If you liked reading this, consider savoring these reviews:
 Cavalier Dark from Belgium -- 55% cocoa solids
 Haigh Dark Chocolate with Cardamom from Australia -- 52% cocoa solids
 The Complete Chocolate Republic Index


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The Harry Dandruff Universe

  Monggo makes dark chocolate in Indonesia. Do you like an Indonesian bar made in Yogyakarta. This bar has within it ginger and the Chocolate Republic is impressed, my man.