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Cacao · Nibs and cocoa mass
Bean-to-bar chocolate
Tsokolate
Chocolate made from the bean by the same maker, often from one farm or region. Filipino craft chocolate has won awards abroad.
How it’s made
- Roast, crack and winnow the beans.
- Grind the nibs with sugar for hours until smooth (conching).
- Temper the chocolate, mold into bars and wrap.
Who buys it
Gift and specialty shops, hotels, cafés, corporate gift buyers and exporters.
Rules to know
FDA License to Operate and product registration. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Makers in Davao, Metro Manila, Cebu and other cities.
How to start small
Small melangers make bean-to-bar possible at home scale. Tempering takes practice.
Who makes it on the map
No one on the map makes bean-to-bar chocolate yet.
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