And Hernan takes his oath to minimalism seriously. Browsing through Oodaalolly’s collections , you won’t find any fusion or jazzed up chocolate confections over here. Oodaalolly currently offers three varieties of single roast, single origin chocolate bars: 70% dark chocolate, 60% milk chocolate, and 70% dark chocolate with almonds and sea salt. Part of the appeal of these bean-to-bar chocolate makers is their social mission which has an impact on communities as much as on the quality of the cocoa beans that they get. They are closer economically and emotionally to these farms: their multiple sojourns into the cocoa growing depths of their countries often come with the intention of helping farmers to maximise yields, better cocoa quality and hence increase their earnings. Taking you to the lush, tropical forests in Davao, their Regalo Dark Milk Chocolate blends green apple, green tea, and pinewood in crafting this five-time gold-winning masterpiece! In 2018, Choc-Nut—to our surprise—extended their product line and released a similar-tasting chocolate-peanut spread; best with toast, pancakes, or Filipino pan-de-sal.

On top of that, her chocolates also come with a valiant cause, as the company has partnered with farming communities and advocated for sustainability. Gold Award-Winning Unsweetened Chocolate (Tablea)

Cacao is actually not native to the Philippines. During the Spanish colonial period, cacao plants from Latin America were brought over to the Philippines on regular trade ships known as galleons between Manila and Acapulco. Fun fact: the Mexican Ataulfo mango is descended from the Philippine Carabao mango, and in the Philippines, chocolate and mango is a very popular combination. Heaven comes in the form of the Dark Chocolate Paquibato Bar, which has gained international acclaim.

Here is a list of common non-alcoholic Filipino drinks that you might enjoy with your chocolate candy: Winning gold at the 2019 Academy of Chocolate Awards, this pure, unsweetened chocolate makes a flavorsome cup ‘o Tablea! The short grain version is also used to make glutinous rice flour which is used to make things like Japanese mochi and Chinese sweet dumplings, tangyuan. All of the 9 brands of tableya sold in Cacao City (including Cacao Culture Farms), a cacao-centric shop in Davao City, Philippines. All of them are made with 100% cacao & no additives. How To Prepare Tablea If you would prefer to sip sikwate in the comforts of an air-conditioned chocolate shop, I would recommend Chocolate Chamber, which has two locations,” says Costas.They’re all worth looking into if you enjoy quality chocolates. These are great because they are locally-owned chocolates from the Philippines. One of the reasons why each region’s hot chocolates taste slightly different is because of the nuanced flavor notes and the terroir of the chocolate. Although they appear very similar, some are earthier, some are fruitier, some have a more coffee-like aroma.”