As we look into the creation of the Consortium’s own chocolate brand, one of the first things we need to do is find a local chocolate maker that can transform the cooperatives’ cocoa beans into a fine chocolate bar. Our first point of call is Daida, a family chocolate-making business run by a charming Peruvian couple, Ricardo and Aida (hence the name Daida).
As they show us round, I see that all the chocolate making is completely done by hand! Apparently Miguelito alone makes 3,000 chocolates per week.
As Ricardo explains the different processes of chocolate making, I can’t help noticing some exquisite chocolate packaging in the corner. It turns out that Daida has started to develop chocolate g-strings or “tangas” for the Peruvian market as part of their product extension.
The red string goes round your waist, and the hole in the chocolate is reserved for … yes, you guessed it! I am told that the size of the hole is calculated by taking the average size of an African and a Chinese male organ. An interesting finding…
As Vilsic gets excited about this potential new business opportunity, I gently remind him of our core brand values and marketing strategy.
On Friday we will be visiting another chocolate factory – I wonder what chocolate opportunities we will discover there!