Description
Found throughout Latin America, South Asia, the West Indies and the Philippines, Muscovado was once considered a peasant’s sugar due to its simplistic, minimal processing and accessibility. Made from sugar cane juice, it is a sticky, coarse, unrefined sugar, with a rich molasses flavour and a dark brown hue. This special release bar is neither a dark, nor a white chocolate, but a new, tanned chocolate made from Philippine muscovado sugar, cacao butter, and roasted Philippine cacao nibs, which are ground into the chocolate and sprinkled on the back.
The chocolate cover art was illustrated in the Philippines by our friend and Vancouver-based artist Isabel Fernandez during a recent trip to her hometown in Tanay, Rizal.
“Morena” is a term introduced from the Old World to describe Filipinas with tanned or brown skin. “Reyna” is both Spanish and Tagalog for “Queen”.
An award-winning muscovado chocolate
Moreyna has won Silver twice at the International Chocolate Awards: at the 2022 World Final (88.0), with a special award for Biome, and at the 2021/22 Americas competition (86.3). See every result on our awards page.
Frequently asked questions
What is muscovado sugar?
An unrefined cane sugar made from sugar cane juice, with a sticky texture, dark brown colour and rich molasses flavour. We wrote a whole guide to it: What is muscovado sugar?
What does “tanned” chocolate taste like?
Somewhere between milk and dark chocolate: creamy from the milk and cacao butter, deep and caramelly from the muscovado, with toasty roasted Philippine cacao nibs ground in and sprinkled on the back for crunch.
Is it vegan or gluten-free?
It’s made with gluten-free ingredients, but it contains whole milk powder, so it isn’t vegan or dairy-free.
Want more Filipino flavours?
Read our Philippine cacao story, or try our Tanduay Rum and 70% Tableya bars.
