And lastly, the audience was also apprised of the upcoming plans to take the Magnum experience to the next level, by setting up a café - called ‘Magnum Café’ - that will feature Magnum desserts.
The short presentation session was then followed by the experiential part of the event, wherein the attendees were treated to the new Magnum range with Belgian Chocolate: Magnum Classic, Magnum Almond, and Magnum Truffle. The event also featured a Magnum Dipping station which found several attendees experimenting and making ‘their own Magnum’ - a concept that would later be applied at the proposed Magnum Café in Karachi.
(All Images Presented Below are taken from Magnum Cafe Indonesia website)
The dipping station - as we observed at the event and further found out from our own research of the Magnum Café in Indonesia - will give the customers a choice between a vanilla and chocolate magnum stick, which would then be dipped in either Belgian milk chocolate or Belgian Dark Chocolate dip. Then one gets to dip and swirl around their Magnum sticks in a range of toppings, which may include rainbow sprinkles, hazelnut, almond, M&M’s, dried fruits, oreo cookies, raisin, white krispies and dried cranberries.
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