SOURCE: ANN
The chocolatier who introduced gourmet chocolates with ube filling is bringing home the bacon.
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The chocolatier who introduced gourmet chocolates with ube filling is bringing home the bacon.
Raul Matias, the Filipino chocolatier and founder of Machiavelli chocolates, has produced Alfie's Bacon, the brand's first chocolate bar mixed with crunchy bits of bacon that give the smokey flavor. The saltiness of the meat enhances the sweetness of the milk chocolate.
The inspiration was the chocolate-covered pretzel, says Matias, which offers the sensations of salty and sweetness and the contrasting textures of crunchy and smooth that explode in the palate.
Asked why it's called Alfie's Bacon, Matias replies, "Just open the bar and you'll discover the answer." The 30-g bar costs P150 (US$3.4).
Keeping people in suspense is Matias' marketing tack. In his youth, he said he had wanted to pursue his passion in marketing but he ended up as licensed therapist in the US. Nonetheless, he followed his instincts, taking master chocolatier programs in Canada and France and starting his business in New York and Florida.
When Matias came home for a career shift, he read a lot of marketing books and practiced what he learned.
"First, put yourself in the shoes of your customers," he said. "They always want something new."
He said the lesson is related to another principle: Always be ahead of the competition.
The Machiavelli corner at Essenses at Rustan's Makati and Rustan's Tower in Shangri-la Plaza became known for Asian fusion chocolates, filled with jackfruit, lychees, mango and yam. Soon local chocolatiers created their version of the chocolate ube.
Matias subsequently introduced local flavors such as Palawan honey, muscovado from Negros, barako from Batangas and infused flowers such as lavender and jasmine tea with rose water.
His favorite is the latest offering, the Pistachio Royale which is smothered with anti-oxidant-filled nuts.
Matias also likes to tease the eye. The Christmas chocolates are adorned with angels, Christmas trees and stars. He also favors prints such as plaids, paisleys, geometric tribal designs, Mayan inscriptions and fleur de lis.
Personalized greetings are also part of the package. "If you don't have time to write a card, we've got chocolates that say 'Thank You,' 'Happy Birthday,' 'Happy Anniversary,'" he says.
Wine connoisseur and distributor Tita Trillo collaborated with Machiavelli for wine pairing. For instance, the full-bodied Spanish wine Trio Gran Reserva, a blend of syrah, tempranillo and cabernet sauvignon grapes, goes well the Palawan honey, purple yam chocolates and caramel chocolates made with Thai palm sugar.
The idea was a hit so that other stores started making their own version of wine paired with chocolates at a lower price.
Still, Matias has been getting more orders since discriminating clients favor Machiavelli's gourmet chocolate.
Despite all the exotic flavors, Machiavelli's top seller is still the classic grand marnier.
"Customers have compared our version with imported gourmet brands. The liqueur in their chocolates overwhelms and their taste is cloying. Ours is very subtle and smooth on the throat. You'd crave for more."
The inspiration was the chocolate-covered pretzel, says Matias, which offers the sensations of salty and sweetness and the contrasting textures of crunchy and smooth that explode in the palate.
Asked why it's called Alfie's Bacon, Matias replies, "Just open the bar and you'll discover the answer." The 30-g bar costs P150 (US$3.4).
Keeping people in suspense is Matias' marketing tack. In his youth, he said he had wanted to pursue his passion in marketing but he ended up as licensed therapist in the US. Nonetheless, he followed his instincts, taking master chocolatier programs in Canada and France and starting his business in New York and Florida.
When Matias came home for a career shift, he read a lot of marketing books and practiced what he learned.
"First, put yourself in the shoes of your customers," he said. "They always want something new."
He said the lesson is related to another principle: Always be ahead of the competition.
The Machiavelli corner at Essenses at Rustan's Makati and Rustan's Tower in Shangri-la Plaza became known for Asian fusion chocolates, filled with jackfruit, lychees, mango and yam. Soon local chocolatiers created their version of the chocolate ube.
Matias subsequently introduced local flavors such as Palawan honey, muscovado from Negros, barako from Batangas and infused flowers such as lavender and jasmine tea with rose water.
His favorite is the latest offering, the Pistachio Royale which is smothered with anti-oxidant-filled nuts.
Matias also likes to tease the eye. The Christmas chocolates are adorned with angels, Christmas trees and stars. He also favors prints such as plaids, paisleys, geometric tribal designs, Mayan inscriptions and fleur de lis.
Personalized greetings are also part of the package. "If you don't have time to write a card, we've got chocolates that say 'Thank You,' 'Happy Birthday,' 'Happy Anniversary,'" he says.
Wine connoisseur and distributor Tita Trillo collaborated with Machiavelli for wine pairing. For instance, the full-bodied Spanish wine Trio Gran Reserva, a blend of syrah, tempranillo and cabernet sauvignon grapes, goes well the Palawan honey, purple yam chocolates and caramel chocolates made with Thai palm sugar.
The idea was a hit so that other stores started making their own version of wine paired with chocolates at a lower price.
Still, Matias has been getting more orders since discriminating clients favor Machiavelli's gourmet chocolate.
Despite all the exotic flavors, Machiavelli's top seller is still the classic grand marnier.
"Customers have compared our version with imported gourmet brands. The liqueur in their chocolates overwhelms and their taste is cloying. Ours is very subtle and smooth on the throat. You'd crave for more."
