Brochure MarkRin Chocolate (Test)

OFFICIAL WEBSITE & VIDEO PRESENTATION



Thailand can be considered the “kitchen of the world”, and

the country is one of the leading producers of agricultural
products in Asia. Tropically situated, Thailand’s climate and
environmental conditions are suitable for the cultivation
of cocoa, an important beverage crop globally. Today, MarkRin
directly collaborate with Thai local farmers from more than
70 provinces nationwide.

The journey towards becoming the foremost pioneer cocoa &

Thai chocolate brand unfolded over 30 years of extensive research
into the development and selection of cocoa varieties. MarkRin
has developed and selected the cocoa variety I.M.1, which is
the hybrid between Cocoa ICS Variety from Peru and Criollo
X Forastero Amelonado from the Philippines. This hybrid could be
categorized in Trinitario Cocoa Group. In terms of its dominant
points, I.M.1 cocoa variety is suitable for cultivation throughout
Thailand, has perfect flower and provides good yield.
The processed cocoa and chocolate products have a distinctive
flavour and high percentage of cocoa butter. Having discovered
this excellent cocoa variety, Associate Professor Dr. Sanh La-ongsri
encourages farmers throughout Thailand to cultivate it.



MARKRIN ’S
PRODUCTS

MarkRin’s product o erings encompass all the di erent types
of cocoa and chocolate products, including dried cocoa beans,
cocoa nibs, cocoa powder, cocoa butter, cocoa mass, all three
kinds of chocolate (dark chocolate, milk chocolate, and white-
chocolate), in the forms of chocolate bar, chocolate block, and
chocolate drops. Cacao products that have gone through
production process below 40°C, and chocolate coating.

MarkRin’s formulas and production procedures are not only
the result of research and development. MarkRin also incorporates
insights gained from hands-on experience in order to grasp
the essence of traditional production processes. In this way,
MarkRin is able to come up with unique formulas that are
incorporated into mechanized production today. This is what
allows us to maintain our high level of meticulousness and
commitment in every step of the production process.

THAI
COCOA
BEANS

I.M.1 COCOA VARIETY

Origin and history
“Out of years of dedicated research, a cocoa variety is born.”
Associate Professor Dr. Sanh La-ongsri, who teaches at the
Faculty of Agricultural Production, Pomology Department,
Maejo University in Chiang Mai, Thailand, is a cocoa expert who
has studied, researched, and selected the I.M.1 cocoa variety.

The hybrid I.M.1 cocoa variety is a cross between the ICS variety
and the hybrid of the Criollo group and the Forastero group
(Amelonado subspecies). It is notable for its high yield, and
pleasant flavour when the beans are processed. The Peruvian
ICS variety was received as a gift from a friend of Dr. La-ongsri
and his wife from Wichita, Kansas, USA, who was visiting
Thailand under a cultural exchange program between
Maejo University and Wichita State University in 1992 and
brought the Peruvian cocoa variety along. In 2001, the hybrid
of the Criollo group and the Forastero group (Amelonado
subspecies) was received from a friend of Assistant Professor
Dr. Sumeth Ketwaraporn, who taught at Central Luzon State
University in the Philippines. Both varieties were nurtured
until they bloomed and bore pods. It was then discovered
that the hybrid of these two varieties possessed good
characteristics. Consequently, the hybrid cocoa trees that were
deemed outstanding according to various criteria were selected
and studied, and their yield was recorded and compared over
many years. The culmination of this research was the hybrid
I.M.1 cocoa variety, which can self-pollinate, grow rapidly,
provide high yield, drought resistance, and high-quality bean
production that give a pleasant and strong cocoa flavour when
processed. The I.M.1 cocoa variety is in demand in both
the domestic and international markets.

COCOA
POWDER

The cocoa powder by MarkRin Chocolate

is a fine cocoa powder that has undergone
a natural production process, which is the key
to giving it a distinctive aroma and flavour.
Cocoa powder is suitable as an ingredient in
desserts, baking, and beverages.

Organic Organic
Cocoa Powder Cocoa Powder

500 G 200 G

COCOA
BUTTER

Cocoa butter is fat that is extracted from the

cocoa liquor. It is therefore considered plant-
based fat. MarkRin employs a natural process
to produce non-deodorized cocoa butter or
natural cocoa butter, which means that
the distinctive aroma and flavour of the cocoa
is preserved.

Cocoa butter is suitable as an ingredient in
chocolate bonbons, chocolate pralines, desserts,
baking, cooking, and chocolate coating &
compound industry. In bean-to-bar chocolate
manufacturing, cocoa butter is used to temper
the chocolate or it can be mixed in with
the chocolate to lower the viscosity

COCOA
NIBS

Cocoa nibs are pieces of cocoa beans that are
left after the shell has been cracked and removed.
They have yet to be ground into liquid form.
The cocoa nibs are roasted to exacting standards
according to MarkRin’s secret formula. Cocoa nibs
are suitable as an ingredient in desserts and
baking, and they are also used in chocolate
manufacturing.

COCOA
MASS

Cocoa mass (cocoa liquor) is cocoa nibs that
has been ground into a liquid. It is suitable as
an ingredient in desserts and baking, and it
is also used in chocolate manufacturing.

CACA OWDER

BUTTER CACAO
O P

CACAO NIBS

CACAO ORGANIC CACAO NIBS
PRODUCTS 200G

In addition to organic cocoa products, MarkRin ORGANIC CACAO NIBS
also manufactures organiccacao products 100G
through a meticulous production process that
di ers from cocoa production.

Today, cacao products are among the most
popular superfoods in the world. The manu-
facturing of cacao products is carefully
supervised from the post-harvest processing,
including the fermentation and drying of cocoa
beans at a temperature of no less than 40°C,
to the processing into di erent kinds of pure
cacao products, including organic cacao nibs,
organic cacao powder, organic cacao mass,
and organic cacao butter.

Production at low temperature preserves the
nutritional value of cacao products, making
them healthier for the human body. Therefore,
these products are especially suitable for
consumers and industries that seek
the complete nutritional value of cacao, which
is rich in flavonoids, dietary fiber, potassium,
and vitamin B2



COCOA POWDER CACAO POWDER 58% DARK HOT CHOCOLATE

(100% COCOA) (100% CACAO) Experience homemade

The cocoa powder The cacao powder by chocolate beverage like never
beverage by MarkRin before. Forget about the
MarkRin Chocolate is so named typical 3-in-1 or 2-in-1 chocolate
Chocolate is a fine cocoa because the powder is pro- powder. The dark chocolate
powder that has undergone duced through cold-pressing powder by MarkRin Chocolate
a natural production process. processes, without undergoing is made from 58% dark choco-
The distinctive roasting and roasting or any hot process. late, which has gone through
production processes em- This means that the nutrients our proprietary processes to
ployed give our cocoa powder are not destroyed by heat, achieve truly 58% dark choco-
a unique aroma and flavour. and the unroasted aroma of late powder and not simply a
It is suitable as an ingredient cacao is also preserved. This mixture of cocoa powder and
in desserts beverages and fine cacao powder can be sugar. We make it easy for you
baking. added to room-temperature to create a chocolate beverage
water to fully preserve the that is exquisitely smooth and
nutritional value of the cacao. distinctively aromatic. Just mix
the dark chocolate powder
BEVERAGE into hot milk. No need to add
PRODUCTS any sugar. Enjoy delightfully
delectable dark hot chocolate
at home.

CHOCOLATE FOR PROFESSIONAL

MARKRIN TM
CLASSIC

Classic chocolate by MarkRin is authentic

chocolate from organic cocoa beans suitable
for food industry, professionals and home cooks.
The product of MarkRin’s proprietary formula,
this chocolate can be used as an ingredient
in desserts, baking, pastries, and cooking.

DARK Dark Chocolate by MarkRin
(100% Certified Organic) is
CHOCOLATE one of our Classic Chocolate
Collection. Our dark chocolate
70% ORGANIC / 50% ORGANIC is created to be perfect for
DARK CHOCOALTE classic pastry and bakery due
to less acidity by unique
cocoa bean post-harvesting
knowhow. It o ers distinctive
and rich cocoa flavour with
smooth texture.

SILK TM 38% Silk Enjoy the smooth taste of milk,
(38% MILK CHOCOLATE) the richness of chocolate,
COLLECTION and just the right amount of
42% PEARL sweetness.
MILK CHOCOLATE (42% WHITE CHOCOLATE)
MarkRin’s white chocolate is
PEARLTM distinctive because we have
developed a formula for making
COLLECTION white chocolate that is lightly
sweet, while retaining the
WHITE CHOCOLATE aroma & flavour of cocoa
butter that we extracted our-
selves. The smooth taste of
milk and the aroma & flavour
of cocoa butter are perfectly
complementary.

MARKRIN
CHOCOLATE BAR





CHOCOLATE FOR PROFESSIONALS

DE SIAM TM

A truly exclusive service in which MarkRin creates one-of-a-kind chocolate
specifically for the De Siam™ chef. The unique creation process begins
with the selection of the source of cocoa beans in Thailand, which can
be a particular region (single-region cocoa beans), a particular province
(single-province cocoa beans), or, most remarkably, a particular plantation
(single-plantation cocoa beans). The cocoa beans from the specified
source are then fermented and dried according to original methods that
have been carefully researched and developed in order to produce
a sophisticated aroma and flavour, such as a floral, fruity, or spicy flavours.
This flavour encapsulates the complex blend of the particular source of
cocoa beans specified and the authentic fermenting and drying processes
employed. The resulting creation is chocolate with one-of-a-kind aroma,
texture, and taste, ready for use by the chef who wishes to concoct truly
special dishes.

CHOCOLATE FOR PROFESSIONAL

SIAMESE
HERBAL-FLAVOURED
CHOCOLATE

The use of Thai herbs enhances the distinctiveness of Thai
chocolate. In addition to their health benefits and nutritional
value, Thai herbs, such as coconut, lime, pandanus, roselle, and
butterfly pea flower, have a characteristic fragrance that enriches
the aroma of the chocolate as well

CHOCOLATE
COATING

In our chocolate coating, palm oil cocoa is replaced by coconut oil
which is better for health than other kinds of vegetable oil
in traditional chocolate coating industry. The replacement
of cocoa butter is because of the technical advantage for
coating ice cream or other products.

CHOCOLATE
COVERED NUTS

We cannot deny that nuts and chocolate are ingredients that pair so
delectably together. Whether they be almonds, hazelnuts, or walnuts,
chocolate-covered nuts are conveniently bite-sized, making them
suitable as a snack. Various kinds of nuts can be perfectly matched with
dark chocolate, milk chocolate, and white chocolate. MarkRin can produce
chocolate-covered nuts according to your specifications, whether
regarding the level of sweetness of the chocolate, the type of chocolate,
the distinctive aroma and taste, as well as the type of nut that pairs well
with your chosen chocolate. Our product research and development team
is ready to create recipes for chocolate-covered nuts that are tasty,
healthy, and responsive to your needs.

DRIED THAI FRUITS

COVERED IN THAI CHOCOLATE

Thailand is renowned for its tropical fruits, which are among the most
exotic and delicious in the world. Of course, it goes without saying that
fruits and chocolate go well together.

MarkRin is a Thai chocolate brand that collaborates with cocoa farmers
throughout Thailand. In addition to cocoa, the farmers who work with us
usually grow various Thai fruits (intercropping farming practice) as well,
such as durians, oranges, bananas, longans, mangoes, and tamarinds.
Therefore, we can source quality Thai fruits, including from orchards
whose cocoa and other fruits are certified organic, in an e ort to support
cocoa farmers in Thailand.

We can therefore o er comprehensive services in the
production of dried Thai fruits covered in Thai chocolate,
from the sourcing of quality ingredients, both dried
Thai fruits and Thai brand chocolate from MarkRin,
to the production in MarkRin’s plants, which have
received international certifications for food
safetyand quality.



CERTIFICATION

MarkRin’s cocoa and chocolate factory hasreceived the following
certifications for its food safety management system: the GMP,
HACCP, FSSC 22000, which encompasses the ISO 22000:2018,
ISO/TS 22002-1:2009 and additional FSSC requirements
(version 5) as well as certification from the Thai FDA. MarkRin
has received the USDA (NOP) and EU Organic Certification,
both for its local cocoa farms and for its manufacturing and
handling. MarkRin is committed to o ering training and support
for local farmers to help them tend their cocoa farms organically,
which in turn provides organic raw materials to be processed
at the factory.

TH-BIO-152

Thailand Agriculture

MARKRIN CHOCOLATE COMPANY LIMITED

222/1 Moo 9, San Sai Noi, San Sai, Chiang Mai, Thailand 50210

Email : [email protected]

Tel : +66(0) 93-146-8000

www.markrinchocolate.com

MarkRin Chocolate markrinchocolate