The History of Philippines x Chocolate

When one thinks of cacao production and chocolate, images of Ghana or Ivory Coast often come to mind. However, cacao cultivation began in Africa and Mexico in the 1800s. In contrast, cacao was introduced to the Philippines in the 1500s during its colonization by Spain, marking the start of cacao cultivation and production. Over a 500-year history, despite challenges from weather and pests, continuous trial and error have led to the cultivation of high-quality cacao and the production of "Tree to Bar" chocolate.

Currently, numerous small-scale farmers, primarily in the southern Philippines such as the Bicol region, Batangas province, Cebu Island, Bohol Island, and Davao region, are producing cacao.
In 2022, the nation is focusing its efforts on cacao production with a target of 100,000 tons. If this production volume is achieved, the Philippines would rank among the top 10 global cacao-producing countries.

Due to the thriving cacao production, a deep-rooted chocolate culture exists among the Filipino people. Cacao and chocolate are cherished not only in cuisine but also in cultural and beauty practices.

• Champorado
A chocolate porridge made by simmering cocoa and glutinous rice together. It is cherished in the Philippines as a traditional dish for breakfast or snacks. Instant champorado is also available and popular as a souvenir.

• Tabliya
Tablets for easily enjoying chocolate drinks. Cacao beans are roasted and formed into round tablets. By dissolving them in hot water and milk, one can easily enjoy hot chocolate.

• Chocolate Museum
The "Chocolate Museum" in Davao offers insights into the history and culture of chocolate and cacao, and also provides an opportunity to experience making unique chocolates.

• Chocolate Spa
In Davao, the chocolate maker "Malagos Chocolate" offers "Chocolate Spa" treatments. Melted chocolate is applied to the body, allowing its components to penetrate while receiving a massage.

[Philippine Chocolates Available in Japan]

＜AURO Chocolate＞
A Bean to Bar chocolate factory that directly sources high-quality beans from cacao farms in the Davao region of the Philippines, handling all processes from selection, roasting, tempering, molding, to wrapping in-house.
Available for purchase at the Salon du Chocolat in the Shinjuku Isetan store and online events.
http://aurochocolate.jp/

＜THEO&PHILO＞
The Philippines' first Bean to Bar brand. It is one of the few factories in the world that can create the finest chocolate by carefully selecting only ingredients harvested in their own country.
Scheduled to exhibit at many events, including the Salon du Chocolat online.
http://theoandphilo.jp/