This presentation aimed to answer the question of why Melody chocolates taste so chocolatey. It explained that Melody contains ingredients like cocoa, milk solids, and sugar to provide chocolate flavor. However, it also contains specific chemicals like carrageenan, monoglycerides, cellulose gum, and polysorbate 80 that make it thicker, creamier, and smoother than other similar products. This perfect balance of ingredients and chemicals, achieved through both science and artistry in manufacturing, contributes to its highly chocolatey taste. Additionally, Melody's marketing has psychologically reinforced the perception that it is very chocolatey.

1. Presentation by Raju Verghese
1

2. INTRODUCTION
The idea of this presentation came to me while having a causal chat with my friends & colleagues Ms. Afzaleen and
Ms. Sujata. During our conversation, Ms. Afzaleen challenged me to find out why Melody chocolates taste so
chocolatey? I took up the challenge and undertook a research on this topic. But rather than just conveying the facts
orally, I decided to make a presentation. After all, the question was being answered by a management graduate.
2
I would like to thank Ms. Afzaleen and Ms. Sujata for instilling this creative idea in my mind. I enjoyed every moment
spent on the research and I hope all the readers would find it equally engaging and insightful.
I would also like to use this opportunity to express my gratitude towards the professors & batch-mates of my B-
school who helped me understand the nitty-gritties of preparing an academic presentation. I have tried to keep the
language as simple as possible while not overloading the presentation with jargons or data analysis which would be
incomprehensible for many.
THIS PRESENTATION IS DEDICATED TO ALL THE CHOCOLATE LOVERS.

3. DISCLAIMER
The following presentation is for educational purpose only. All the facts and figures given in this presentation are
based upon the research conducted on the freely available content over the net. No scientific testing of facts has
been undertaken by the researcher himself and thus there may be certain disparity between the published content
and the actual reason for melody being so chocolatey. The researcher shall not be held responsible for any such
difference of opinions or facts.
This research content may be used for educational and non-commercial purpose by anyone at their own risk. Due
credit given to the content creator would be appreciated. This presentation is not associated with PARLE, MELODY or
any other company or brand-name used in the presentation. All the opinions given in this presentation are author’s
personal views and are not intended to challenge or influence any individual’s or group’s preference or taste.
Grammar-Nazis and professional presentation makers may kindly excuse the imperfections found in the following
presentation. This is just a preliminary draft of unascertained facts complied within a span of few hours on a lazy
Sunday afternoon. Suggestions for improvement are always welcomed.
NO CHOCOLATES WERE HARMED DURING THE PREPARATION OF THIS PRESENTATION.
Subject to jurisdiction of Chocolistan 3

4. What started as a tag-line for ad campaigns by Parle Products Pvt Ltd to promote its toffee brand
‘Melody’ soon became a national sensation and people started asking each other ‘Melody itni
chocolatey kyun hai?’ (Why is Melody so chocolatey?)
Irrespective of the fact that these ads usually ended with a vague answer to this question, i.e.
‘Melody khao, khud jan jao.’ (Eat Melody and you shall know it yourself.), this age old question
has had the Indian population pondering over for decades and has become a hot topic of
discussion over various forums and platforms. Such is the cultural impact of this question that
today it has found its way in various social media and memes.
The 90’s kids have been trying to decode this profound mystery since their younger days and as
they are inching towards mid-life crisis, this one question often baffles them to their core. The
following presentation is an attempt to demystify the mystery and finally put to rest the ultimate
question of this millennium.
4

5. We All Love Chocolates!
As per Google Dictionary, chocolate is ‘a food in the
form of a paste or solid block made from roasted and
ground cacao seeds, typically sweetened and eaten as
confectionery.’
The quality and quantity of the cacao bean used to
manufacture chocolate determines its taste. Of
course, the processing methodology and other
ingredients like sugar, cocoa butter, artificial flavours,
and preservatives constitute to the final look, feel and
taste of the product.
5

6. During ancient times, the Aztecs used to consider chocolates
as food fit for Gods. The early Europeans even marketed it as
love potions.
Apart from the taste, the smell, and the soothing feeling of a
piece of chocolate melting in your mouth, the real scientific
reason that makes chocolates so loveable is that it triggers
release of Endorphins and Serotonins, which makes us feel
good. Chocolates also contain small amount of chemicals like
Phenylethylamine and Theobromine that elevates our mood
and makes us feel happy.
As a matter of fact, these are same chemicals released in our
body when we are in love.
6

7. Melody is a brand of chocolate toffees manufactured by
Parle Products Pvt Ltd. It was launched in 1983 and
since then it has created waves in Indian confectionery
industry due to its unique taste, brand recall value, and
brand elements like its jingle, tagline and packaging.
It was an instant hit and people loved its two-in-one
flavour. It’s unique blend of caramel coated chocolate
won hearts and taste-buds across geography and
demography.
No wonder that it has attained the status of one of the
most iconic chocolate brands in India and continues to
be a favourite of many for more than three decades.
7

8. As mentioned earlier, Parle’s Melody toffee is a
layer of caramel on the outside with chocolate
fillings inside. Following are the ingredients used
for manufacturing our beloved toffee:
 Sugar
 Artificial Flavours
 Natural Flavours (Vanilla)
 Salt
 Liquid Glucose
 Edible Vegetable Oil
 Cocoa Solids (10.8%)
 Milk Solids
 Emulsifier (Soya Lecithin) 8

9. Chocolate making is as much art as science. It starts right from cultivation of land for
producing Cocoa beans to harvesting, fermentation, roasting, blending, grinding,
mixing, refining, conching, tempering, tabling and storage.
The abovementioned factors contribute significantly to the chocolatiness of any
chocolate. However, manufacturers add certain artificial flavours, preservatives
and sugar to make it sweeter or to give it a particular taste or flavour.
 Carrageenan (a food thickening agent)
 Monoglycerides (glycerol linked to fatty acids)
 Cellulose Gum (makes chocolate creamier)
 Polysorbate 80 (makes chocolates smoother)
Few of the chemicals that enhance the chocolatiness
of a chocolate are as follows:
9

10. 10
CARRAGEENAN MONOGLYCERIDES CELLULOSE GUM POLYSORBATE 80
 A substance extracted
from red and purple
seaweeds.
 Consists mixture of
polysaccharides.
 Used as a thickening
agent in food.
 It gives chocolate its
desired thickness.
 These are a class of
glycerides which are
composed of a
molecule of glycerol
linked to a fatty acid via
an ester bond.
 It ensures emulsion of
oil and water, thus
giving chocolates its
desired consistency and
creaminess.
 It is a thickening agent
used in all kinds of food
products.
 It gives the food a
thicker and creamier
consistency.
 Thickness and
creaminess increases
the taste and appeal of
a chocolate.
 It is an emulsifier often
used in food and
cosmetics.
 It makes chocolates
smoother and increases
its resistance to
melting.
 This keeps the
chocolate soft yet firm
in Indian climates.

11. And finally, we reach to the main question. For sake of easy understanding, the answer to this
question is broken down in three parts.
The science behind the ingredients and components used to make Melody chocolates that
make them chocolatier than other similar types of chocolates.
The art behind making Melody’s chocolatiness perfectly balanced and how it constitutes
towards making it so chocolatey.
Food and psychology are well connected with each other. This also plays a pivotal role in
making Melody an iconic brand and so chocolateous.
11

12. Melody contains ingredients like Cocoa, Milk Solids, Liquid Glucose,
Sugar, Edible oil, etc, which gives it its chocolatey flavour.
However, what sets it apart from other similar type of chocolates
are key chemicals like Carrageenan, Monoglycerides, Cellulose
gum and Polysorbate 80, which makes it thicker, creamier and
smoother than other similar toffees. In short, this is what makes
Melody more chocolatey than others.
Melody is a bi-layer toffee that consists of a layer of chocolate covered with a
layer of caramel. Caramel is gooey in nature and melts quickly in the mouth.
Once the coating of caramel melts away, it gives access to the chocolate
inside. The sweet sticky flavour of caramel, mixed with the chocolate flavour
that follows, increases the chocolatiness and enhances the taste that lasts
longer in the mouth than a typical toffee. 12

13. In the previous slide we saw the science behind what makes Melody
so chocolatey. However, just mixing up all these ingredients won’t
give you the desired consistency or flavour. That’s where art comes
into picture.
There has to be a perfect blend of all the components in the desired
volume and ratio. For example, greater quantity of caramel would
make it more sticky and one cannot fully enjoy the inner chocolatey
layer. Similarly, more of chocolate would make it taste like a piece of
chocolate bar than a caramelised toffee.
In short, any change in the ratio of the added ingredients or
chemicals will take away its chocolatey flavour. And to achieve that
delicate perfect balance is definitely an art. A knowledge that
comes with years of experience in chocolate making. 13

14. Science and Art are definitely responsible for making Melody
chocolatey; however, psychology also plays a pivotal role.
From the beginning itself, the Marketing team of Parle Products
Pvt Ltd ensured that its consumers are bombarded with the fact
that Melody is chocolatey. Be it through their ads, taglines,
jingles or packaging, everywhere the word ‘chocolaty’ appears.
Thus inducing a recall value and making its consumers think that
Melody is indeed more chocolatey than its competitors.
It is a known fact that psychology plays a big part in creating
perception of a brand and giving it a distinct brand image.
Despite the fact that there have been other chocolates and toffees which were richer and
creamier than Melody, the ‘chocolatey’ tag has been retained by it since decades. 14

15. So what makes Melody so chocolatey? The perfect balance of Science, Art and Psychology.
 Science of selecting the right ingredients and chemicals.
 Art of perfectly blending these ingredients and chemicals to achieve the desired taste.
 Psychologically inducing the fact in consumer’s minds that Melody is chocolatey via
advertisements, promotional campaigns, packaging and nostalgia.
And if someone still has doubts over why Melody is
chocolatey?
Then…
15

16. 16

17.  Google
 Wikipedia
 Quora (Why is Melody so chocolatey?)
 ParleProducts.com
 Ad World
 Marketing World
 Daily Herald
 FoodNetIndia.in
 KissPNG.com
 ExpertEnough.com 17