Issue link: https://maltatoday.uberflip.com/i/1532847
6 gozotoday | FRIDAY • 28 FEBRUARY 2025 CULTURE CARNIVAL in Malta would not be the same without the beloved prinjolata, a towering, almond laced, meringue-covered confec- tion. This year, however, there's an exciting new twist on the classic treat. Savina's Prinjolata Crunchy Chocolate with Candied Fruit is a delightful spin on the traditional favourite that promises to bring all the flavours of prinjolata in a bite-sized, chocolatey form. So how did this modern rein- vention come about? Speaking to GozoToday, Marketing Manager at The Magro Food Village Mau- reen Micallef said it all started with a simple idea. Fresh off the success of their bottled imbuljuta, a classic Mal- tese chestnut and chocolate drink launched last Christmas, the team set their sights on a new challenge. "We create our products to make exceptional gifting, and this too was our aim behind Savina's Prinjolata Chocolate; a tradition- al dessert which one can now gift too." For Savina, January is a time for both reflection and innovation. In fact, last January, the Savina marketing team gathered not on- ly to review the past year but also to brainstorm fresh ideas for new products to bring to life. The in- spiration for this latest creation came from their existing range of specialty chocolates. "By mid-January, the project was approved, and it was an- nounced that we would be having our own 'prinjolata chocolate' this carnival. When an idea is born, we visualise it to the end, and we all get excited about it." Bringing the Prinjolata Crunchy Chocolate to life was no small feat. "Due to the tight timeframe, this was a full-blown, gas-down project," Micallef said. From recipe development to packaging, marketing, and pro- duction, everything had to be done at full speed. They first started by creating the recipe with countless trials and tastings. "We cannot afford to be on a diet around here," Maureen joked. Once the final recipe was ap- proved, the Savineurs, as the arti- sans at Savina call themselves, set to work, ensuring each piece was hand-decorated to perfection. "We all put our hearts into our ideas… and this was one proud project to work on," Maureen added. Striking the perfect balance between crunchy and chocolatey So, what exactly goes into mak- ing this crunchy, chocolate coat- ed delight? The secret lies in me- ticulous recipe refinement. Their starting point was an old family recipe from John Magro's grandmother. Magro still chairs all product development meet- ings with unwavering enthusi- asm, but transforming prinjolata into chocolate form wasn't with- out its hurdles. "Grandma obviously didn't have the prinjolata in a chocolate form, so the challenges began. We added and deducted ingredi- ents till we felt we had the right taste, which was not always easy." Even after perfecting the recipe, a trial production run revealed that making one bar and produc- ing multiple batches don't always yield the same results, leading to further refinements. Whether paired with coffee, wine, or eaten straight from the box, the Prinjolata Crunchy Choc- olate is an indulgence in any form. Of course, reinventing a nation- al favourite is bound to raise a few eyebrows. But Savina insists their creation is meant to complement, not replace, the original. "In no way would we want to minimise the tradition of the original prinjolata, it was not our intention. We just love the fact that we can still enjoy the prin- jolata taste in small bites, which feels less sinful." What's Next? With this latest success, the team at Savina is already buzzing with new ideas. "Before we had even finished our Savina 'Prinjolata' chocolate project, we were already explor- ing new ideas. We know there's more work coming our way," Maureen said. "Every project needs its own time and dedica- tion, but we'll undoubtedly be back with more Maltese artisanal products soon." For now, Maltese Carnival-go- ers can enjoy a new way to in- dulge in their favourite festive treat, one crunchy, chocolatey bite at a time. MARIANNA CALLEJA mcalleja@mediatoday.com.mt Savina brings chocolatey twist to nanna's prinjolata Savina's mission is to create gifts people love to give and receive. This week, GozoToday discovered their exciting new twist on the classic prinjolata