Marie Monmont, Chocolate maker| ESSEC iMagination Week 2020 Singapore | Conf #10

December 2020

iMagination Week is an ESSEC Business School program dedicated to imagination and creativity. This year 2020 in Singapore we offered students of the Grande Ecole program, On the following theme: "A World in transition". Marie Monmont is a Chocolate Maker and into this conference she talk about " Wildness Chocolate, a social enterprise".

Marie Monmont, Chocolate Maker "Bars behind Bars" | ESSEC iMagination Week 2020

June 2020

iMagination Week is an ESSEC Business School Programme dedicated to imagination and creativity. This year, from 6 to 10 january 2020, we proposed to the est un programme de l’ESSEC Business master in Management program to work on the following theme : "A world in TransitionS: from 2020 towards 2050"

Wildness in Singapore

March 2020

Organic WILDNESS Chocolate and people with specials needs

March 2020

Le Petit Journal

June 2019

Marie Monmont ne fait rien comme les autres. D'ailleurs son produit ne ressemble a aucun autre. Marie? Une fille toute simple et bienveillante au parcours etonnant. Il nous embarque dans le monde du cacao bio, du vegetalien, du developpement durable, de l'entreprise sociale, de la lutte contre le travail des enfants, de la reinsertion. Marie n'est pas particulierement visionnaire ou convertie a des tendances, non, elle a juste "ca" dans son ADN depuis toujours. Elle se fie a son intuition et se joue des a priori. Bonne nouvelle, desormais nous pouvons savourer sans retenue son chocolat a Singapour.

More (in french) here.

Singapour, lemag

June 2019

Pour Marie, "le chocolat comme la cuisine, ca vient du coeur". Et c'est justement avec une grande bonte que ce maitre-chocolatier pratique son metier. Arrivee a Singapour il y a un an et demi a peine, la Francaise a installe ses cuisines a Paya Lebar, dans les locaux de l'APSN, Association for Persons with Special Needs. Marie travaille avec une quinzaine d'adultes singapouriens a faible quotient intellectuel et leur apprend a faire du chocolat mais aussi a le preparer et l'emballer pour le vendre ensuite a des entreprises.

More (in french) here.

Wildness in Singapore

May 2019

TF1 on Wildness New Zealand

June 2018

Dark Chocolate

A guide to artisan chocolatiers. As a trained chef and chocolatier in Wellington, New Zealand, Marie Monmont is always experimenting with different flavour combinations. After a visit to Brazil several years ago she discovered a fruit called cupuaçu, which has a creamy dense texture and is related to cacao.

This book from Steve Huyton explores the fine chocolates of the world. He featured 32 chocolatiers in the world for their fine work and Wildness is among them. More to read here.

Good Stuff

November 2017

More to read here (source) or here.

Radio New Zealand

September 2017

Listen to the interview here.

Nadia Magazine

August 2017

More to read here.

Total Design Reviews

August 2017

More to read here.

Sunday Star

June 2017

More to read here.

Nadia Magazine

April 2017

More to read here.

Department of Corrections

April 2017

More to read here.

Raeward Fresh

November 2016

More to read here.