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5 secrets in penetrating the high-end chocolate market

And how to succeed in non-traditional marketing
By Carlo P. Mallo |

Raul Matias, the businessman behind Machiavelli Chocolates, used to be a physical therapist but he had always wanted to be an entrepreneur. He took a step closer to realizing his dream when he chanced upon a chocolate shop that sold peculiar flavors in Manhattan.

This inspiration coupled with his innate love for chocolates prompted him to take up culinary studies, which prepared him for his chocolate-making business. Machiavelli was born in 2008 and instantly became a favorite of the upper social class. Unlike other entrepreneurs that find it difficult to penetrate the high-end market, Matias barely had to break a sweat as talk about his product spread like wildfire in the crème de la crème of Manila\\\'s society.

"There were no ads or campaign strategies, Machiavelli Chocolates became popular by word of mouth alone," Matias said.

He also said it didn\\\'t hurt that Rustan\\\'s became his chocolate brand\\\'s hub.

"The day they tasted my product, they immediately set a meeting and wanted me to put up a stall in Rustan\\\'s Makati. Everything else just fell into place," Matias said.

But there\\\'s got to be more than just the stars behind Machiavelli Chocolates\\\' luck. What does this product have that made it click in the high-end market? Matias shared five of his chocolates\\\' characteristics that you can infuse in your products to meet the discriminating taste of the rich and moneyed patrons.


Machiavelli Chocolates
www.mach-chocolatier.com
contact@mach-chocolatier.com

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