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Introducing Deer Velvet Chocolate

(for immediate release)

11th September, 2008

Another First for Hanna Frederick - Deer Velvet Chocolate!

New Zealand’s most passionate and creative chocolate entrepreneur Hanna Frederick of Mamor Chocolates has again been experimenting in her laboratory and this time has created an exotic chocolate, laced with deer velvet for the Meat Industry Association Conference to be held in Dunedin on the 14 -15 September.

Frederick hit the headlines earlier this year for her dark beer flavoured chocolate, an innovation that was reported around the world and won her enquiries from as far afield as New York.

The trick then was to make the chocolate taste like beer, but this time the challenge is different - to include all the amazing health benefits of deer velvet in a fabulous, tasty, gourmet chocolate.

“Both chocolate and deer velvet have been claimed to have significant benefits,” says Hanna, “not least their reputed aphrodisiac qualities - so why not combine them in one wonderful package?!” she said.

So Hanna went to one of New Zealand’s leading deer velvet suppliers, Gevir Premium Deer Velvet, and put the idea to them. They were amazed but intrigued and keen to give the experiment a try. But the velvet didn’t add flavour, so she approached Cheswood Estate for its gorgeous Chesnique Chestnut Liqueur as the taste sensation.

“The result was luxurious, tasty and undeniably potent,” says Hanna, “and totally New Zealand made!”

The first lucky people in the world to sample the taste – and the after-effects - of this chocolate will be the delegates from the MIA at their annual conference.

“We don’t know what to expect,” laughs conference dinner sponsor Carlie Sanson from Maersk Line. “We just hope that they will wake up full of energy the next morning for the conference,” she said. “We have worked with Hanna before and I had absolute confidence she would come up with something great for us for the MIA dinner.”

Hanna Frederick is a Hungarian trained food chemist who moved to New Zealand 10 years ago and gave up the corporate life to follow her passion and make chocolate.

Since then she has made headlines with beer chocolate and local herb Horopito flavoured chocolate – taste sensations that Hanna lovingly calls couture chocolat – and that are bringing her a hit at conferences and conventions.

“New Zealand could just become the new Belgium by tapping into using the best cream in the world, and trendsetting in chocolate with Pacific flavours.” says Hanna. She is certainly doing her best to champion that cause.

(ends)


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