It is our goal to establish a
progressive chocolate and confectionery company where
highest standards of product freshness, finest ingredients,
competitive pricing, and customer satisfaction are our top priority.
Chocolatier, Tonet Tibay discovered her true calling
for a sweet venture after attending Ecole Lenotre in Paris in the fall of 2004
and winter of 2005. Under the meticulous instruction of Thierry Atlan, MOF
and apprenticing at the chocolat & confiserie production facility of the world
renowned Lenotre in France under the supervision of Philippe LeGac, she has
learned the French way of making chocolate confections that's been a tradition
for centuries. Embracing another culture was not a problem for a Filipino American
living in the multi-cultural city of Los Angeles. Food has been a major factor in culture.
Growing up in the Philippines, she looked forward to her mother's "champurado" with chocolate
from her aunt's farm in Cavite. Spending summers in the coffee and pineapple farm of her
aunt growing up, were fond memories that ties to a culinary passion. Frequent visits to
Napa Valley with her aunt and uncle during her early days in the states and understanding
the wine process added appreciation and fascination. She believes that it's the love for
the crop and the passion of the people behind it that makes a product the best of its value and quality.
Tonet graduated with an MBA degree in Business Accounting & Finance and worked in corporate finance
of major entertainment industries in Los Angeles. After 15 years of being part of Corporate America,
she took a leap of faith and decided to take part of the gourmet culinary industry.
A chocolate lover herself, she decided it is through this medium that she will learn, create,
help and make a difference. It's a fascinating living product with a good variety that can be
enjoyed through various chocolate creations.
How long can Marti Chocolate bonbons be kept
Since we use fresh ingredients, we recommend that our bonbons be consumed
within two weeks from purchase or delivery.
Upon storage, we advise to keep them in a cool dry place with a temperature
of 65-68 F, free of odors and out of direct sunlight. Improper storage
can cause discoloration and original flavors are masked when they are
What is causing the gray and white discoloration
Chocolate goes through a process called "tempering".
It is heated, cooled and heated again to a specific temperature to stabilize
the mixture and create gloss and a pleasant mouth feel.
The gray and white discoloration is caused by sugar and fat bloom.
Sugar bloom is caused by damp storage of chocolate. Sugar is dissolved from
chocolate by moisture then dries up forming sugar crystals. Fat bloom is made
of fat crystals caused by warm storage of chocolate. An air-conditioned room
is ideal for chocolates.
Is it true that chocolate can cause obesity,
high cholesterol, and tooth decay?
Chocolate does not affect blood cholesterol. It is
found that after forty years of research and study, cocoa butter has
neutral effect on blood cholesterol level from its saturated fatty acids.
the years, chocolate has been accused of these areas of concern.
Obesity is a result of an imbalance between energy intake and energy
exerted. Body fat is stored because the intake is more than the usage.
Research does not support higher chocolate consumption per se to cause
According to dentists, chocolate alone does not cause tooth decay or
cavities. Decrease in plaque pH, food, and susceptible teeth cause tooth
decay. Food as an element causing decay is not necessarily related to
sugar. Sugar is less cariogenic than starches because they dissolve
in the water and saliva and are removed from the mouth rapidly. Cacao
is not a cariogenic because it does not contain a fermentable carbohydrate.
Bacteria metabolize fermentable carbohydrates from starches like rice,
bread or pasta leading to tooth decay. To prevent tooth decay, oral
hygiene, and regular fluoride is recommended.
What are the new health findings on chocolate?
Aside from the neutral effect of chocolate
in blood cholesterol levels, researchers also found that chocolates
contain a relatively high amount of phenolic compounds, which possess
antioxidant properties. These compounds are beneficial to the prevention
of coronary heart diseases. Both cocoa powder and dark chocolate have
the highest amount of antioxidant because they contain the highest level
of ingredients directly from the cocoa beans.