Impress your sweetheart with these luscious treats from Philippine-based chocolate labels
Made with real, premium chocolate (with no preservatives), Risa’s truffles, bars and pralines are crafted using classical European techniques, and local and imported ingredients.
Must-tries: Classic Truffle, Quezo de Bola Praline, South Cotabato Truffle Bars, Pastillas de Pili, Brown Butter Milk Chocolate
Available at marketa.ph; foodsource.ph
Kablon Farms Dark Chocolate
The raw, plain and spicy chocolate variants from South Cotabato’s Kablon Farms are made by locals as well as plantation workers, which make for not just delectable chocolates but a true community effort.
Must-tries: Dark Chocolate 66% sweetened with Coconut Sugar, Raw Chocolate 70% sweetened with Coconut Sugar
The award-winning, tree-to-bar Malagos Chocolates are made from cacao beans that are grown in the foothills of Mount Talomo in Davao. Malagos Chocolates are known for using the Trinitario hybrid, which are considered the finest beans in the world.
Must-tries: 65% Dark Chocolate, Premium Unsweetened Chocolate
Ginto Fine Chocolates
From Bohol comes a luscious dark chocolate created from scratch. Made with 100% Filipino cacao, Ginto’s beans are ground and refined in their laboratory under the expert care of their Belgian-schooled Filipina chocolatier, Dalareich Polot. The chocolates are handcrafted and come in a host of unique flavors, offering an excellent range of options to indulge in.
Must-tries: Oro 75% Dark and the Ginto Classic Collection
This article originally appeared in the February 2016 issue of Smile magazine.