Three tablets, as well as an Easter egg : Reunion chocolatier Mascarin unveils its first high-end “bean to bar” tasting chocolate creations in April.
Brand recognized and appreciated by Reunion Islanders and travelers for its recipes and local production, Mascarin brings it to fruition, with the bean to bar, a project launched in 2020 which took two years of work. Mascarin's new Grand Art range includes three dark chocolate references : 68 %, 78% and 85% cocoa. The product contains only cocoa and sugar. It is additive-free. “A dark chocolate with fruity aromas of red fruits, enhanced by a hint of acidity evolving towards a subtly velvety creamy texture”. What sets bean to bar chocolate apart ? “To make their chocolate bars and products, the majority of chocolatiers use what is called “couverture chocolate” manufactured by large specialist companies. In the bean to bar process, the chocolatier produces his own chocolate. He obtains the cocoa beans which he sorts, roasts and grinds itself” explains Julie Euphrasie, responsable marketing de Mascarin. The Réunion master chocolatier has now mastered this process, which requires great precision and careful control at each stage of chocolate manufacturing.. The brand relied on the expertise of Corinne Maeght, chocolatier pastry chef trainer in bean to bar. Three employees, were assigned to this specific production. They were sent for a week for training in mainland France.
Madagascar beans
Member of the Cacao Peï association, Mascarin has been participating for several years in the project to develop a Reunion cocoa sector. However, it is in Madagascar that Mascarin had to source its cocoa. “The Cacao Péï project was seriously delayed for multiple reasons, but we really believe in the creation of a Reunion cocoa sector. We worked with another cocoa producing association, but we failed to get the desired raw material. Without forgetting our objective which is close to our hearts of Réunion cocoa, Like other local bean to bar artisans, we decided to start by selecting beans from Madagascar” testifies Julie Euphrasie, responsable marketing de Mascarin. Madagascar cocoa is one of the most famous in the world, but “ideally Mascarin would like to find a Reunion producer in order to develop a 100% local and fair offer which would reflect the richness of the terroir and the know-how of our island”.
The touch of Charly Lesquelin
Mascarin is known for the originality of its packaging. To illustrate the artisanal and local character of its collection, the brand called on the painter Charly Lesquelin who signed the three original creations of the tablet packaging. Three black and white paintings. Charly Lesquelin : “I have always been in contact with the public. Show my art to people who go shopping, For me, it’s about making it accessible to as many people as possible.. I appreciate a commercial approach that becomes artistic. » Grand Art tablets, as well as the Easter Egg (dark chocolate shell, cocoa nibs inside) will be unveiled at the beginning of April at the Mascarin pop-up boutique in the Portail shopping center. Launch in supermarkets during the second half of the year.
