Cacao from Davao. Sugar from Bacolod.

Living overseas and living alone meant that I had to learn how to cook for myself. From learning how to cook, it was only a natural progression to learn how to bake; and chocolate is one of the primary ingredients that I often use in baking. Working with chocolate got me to experience and discover the vast differences in chocolates available. It is no surprise that the better quality chocolates often leads to better tasting products.

As I delve more into the history of chocolate, I found that although European countries are often more well-known for their chocolates than other counterparts in other parts of the world, no European country actually grow their own cacao beans as their climate doesn't allow it. The cacao plant can only grow within 20 degrees north and south of the equator...just like in the Philippines, where I was born and raised.

So it got me thinking of making it right at the source. After all, the main ingredients that goes into a good chocolate is basically just cacao beans and sugar--both of which are readily available here. All that it needs is for someone to craft it to the highest quality. I decided to be that person, went home from overseas and the rest is what you see now.

At our factory, each batch of chocolate is produced in small quantities (actually, it would be "micro" in industry standards) and overseen personally by people instead of machines. We take great care, time and effort to ensure that each step starting from the selection of the cacao bean to the final step of molding and packing, we are only offering the best we can offer.

-Philo, Founder