GCBC Staff

Early stages of the introduction to the domestic market had a slow start, but the Monbana brand is starting to gain some footing. As distributors across the country are beginning to stock either the Tresor (milk chocolate) or Supreme (dark chocolate) powders, we are beginning to see an increase in end-user interest. A large coffee chain, Maison-Kayser out of New York stocks Monbana’s Tresor Chocolate Powder. Within our own distribution territory, Houston’s employees recently stumbled upon Monbana in-use, and discovered a more Americanized recipe for the traditionally thick sipping chocolate powders at Grand Canyon Beverage Company (GCBC). Located on the Grand Canyon University campus, they purchase Monbana’s Supreme chocolate powder via our customer, Tradecraft Outfitters based in Chicago, Illinois.

Both recipes maintain the rich, indulgent flavor that is uniquely Monbana. The larger serving size and thinner beverage consistency is more in line with the domestic market demand, as opposed to the demand for smaller, richer beverages in Europe. “It is great we can take a premium product from overseas and use it in a non-traditional way to meet our needs, all while still getting supreme flavor” – GCBC Barista.

We are working with Monbana and IFM to develop more “Americanized” recipes for the remaining chocolate powders: Tresor, White Tresor, and Organic (milk chocolate), as we prepare to represent Monbana at the upcoming 2017 coffee-industry trade shows – Coffee Fest and the Global Specialty Coffee Expo. Our Regional Managers will be working closely with IFM and Monbana representatives to continue to build awareness of the Monbana brand and it’s exclusive availability through Houston’s.

Greg and Jarrod enjoying a Monbana hot chocolate!

Supreme Sipping Chocolate Recipe:

• 2 scoops Monbana Supreme Chocolate Powder
• 7 ounces whole milk

Supreme Hot Chocolate Recipe:

• 1 scoop Monbana Supreme Chocolate Powder
• 12 ounces whole milk

Preparation:

Steam the milk for 5-10 seconds, add in the Supreme Chocolate powder, and steam for an additional 20 seconds.

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