NEWS RELEASE

FOR IMMEDIATE RELEASE

March 12, 2021

Oodaalolly Launches Flavored Tablea and Lenten Chocolate

SAN FRANCISCO, California - “Our traditional tablea is one of our best sellers,” according to co-owner Jeremy Burnich. “And we felt the time was right to add to our offerings with three new flavors: Vietnamese Cinnamon, Bird's Eye Chili, and Bitter Melon. Each flavor pays homage to the tradition while giving the tablea an Oodaalolly spin.”

The cinnamon is incredibly floral, and pre-testers fell in love with its aroma. “I received my package today and immediately made coffee with half a serving of the Vietnamese Cinnamon tablea. The scent is so strong and warming. I could smell it as soon as I opened the box and every time I take a sip of my coffee. It added such a great dark richness to the cocoa truffle Nespresso pod I paired it with.”

The other flavors elicit similar responses. Our spicy tablea is no exception. Siling labuyo is exceptionally difficult to source now, but we used a close relation of that pepper, Bird's Eye Chili. The pepper adds an unexpected bit of electricity to tsokolate, making the experience new and exciting.

Bitter melon is a fun and unexpected flavor. It is used frequently in Filipino cuisine, and its health properties show efficacy in medical studies. It's an acquired taste. But, our chocolate makes the result deliciously sippable.

Finally, Oodaalolly decided to give up milk for lent and experimented this March with dairy-free milk chocolate alternatives, giving rise to our second “Maker’s Cache” release, Gianduiotti ai Pili Noci.

Philippine pili nuts and cacao nibs give Oodaalolly’s take on Piedmont-style gianduiotti an exceptional taste. But, even the molds have meaning. Traditional Gianduiotti is shaped like the hat worn by Gianduja, a mask in commedia dell'arte, a type of Italian theater. We made our gianduiotti to resemble the Salakót, a lightweight hat from the Philippines.

The shape came about thanks to a new in-house mold design and fabrication process spearheaded at Oodaalolly by Burnich. In the future, you will see other designs in our packaging and molds that hold meaning beyond the purely aesthetic.

“This was an exciting month with some great new developments, and we on pace to deliver even more in the upcoming quarter.”

About Oodaalolly Chocolate

In 2017 Hernan Lauber founded Oodaalolly in San Francisco, California. As a Filipino-American and son of a Swiss chocolate maker, Hernan decided to blaze a new path in his family’s chocolate heritage by blending the best of his upbringing's two cultures.

Oodaalolly focuses exclusively on direct trade sourcing of ingredients from the Philippines and combining them with time-honored family recipes and techniques to create world-class proudly Filipino chocolate.

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