Traditional, creamy, flavoured, hot or cold… a wide selection of chocolate drinks.
THE WORLD OF CHOCOLATE
Monbana now offers a wide variety of chocolate products that meet every consumer needs: Chocolate to drink, to savour, to taste, to cook, to offer or to treat yourself…
Monbana has reinvented chocolate in 6 different worlds.
From the field to the sack
The cocoa tree generally grows in the shadow of other trees such as banana trees. The fruit of the cocoa tree is the cocoa pod, and inside this pod are the beans, covered in a pulp which serves the important role of an initial fermentation. Once the cocoa pods are gathered, they are opened and the harvested beans are dried out in the sun to ensure they are fully fermented. Once thoroughly dried (after several days), they are then put in canvas sacks to be transported by boat.
All varieties of cocoa originate from the Upper Amazon. The first variety to be domesticated was the Criollo bean, found in Mexico and Central America. The Criollo bean is fine cocoa with a good aroma, but the tree is fragile and not very productive. Currently, it accounts for just 1% of the global production of chocolate. Another variety of bean, the Nacional, has a floral 'Arriba' aroma and is only grown in Ecuador. The most tapped variety of bean is the Forastero which alone accounts for 80% of global chocolate production and is mainly found in Africa and Brazil. Lastly, the Trinitario (20% of production) is a hybrid of the Forastero and Criollo beans.
