A pinch of high-roasted Barako coffee with superior milk chocolate will kick-start your day and make you jump for joy!

Description

Of course, if chocolate is pleasure, then coffee is business. But who says you both can't go together? Experience high quality chocolate with a pinch of roasted coffee beans to lift your spirits and make you dance with pleasure. Or maybe you just grab another bar.

Barako coffee is a variety of Coffea Liberica grown in the Philippines. Barako literally means "(stud) stallion" in the Filipino language, and is therefore associated with images of a tough and masculine figure. Therefore, it is often strongly roasted and served black.
The barako tree can grow up to nine meters high and has therefore become (commercially) unattractive. It represents 2% of all Philippine coffee and is not exported. It is gradually becoming rare and has been included in the Ark of Taste by Slow Food.

Cocoa from Malabog
Theo & Philo works with cocoa from the barangay Malabog, a community of about 11,000 inhabitants, which is part of Davao City , the largest city in the Philippines by area . Everything in Davao City is low-rise and very green, stretched out in hill country.

There are many small cocoa growers in Malabog. The growing conditions are perfect. In 2019, for example, Nong Joe won the prize for the best cocoa beans from the International Cocoa Awards (ICA) out of 226 participants from 55 countries.
Philo Chua sources the cocoa in collaboration with the organization Gawad Kalinga , from a group of farmers. Gawad Kalinga helps people out of poverty.
(Barangay is the smallest political administrative unit in the Philippines.)

Ingredients: cane sugar, cocoa beans (25%), cocoa butter, milk powder, coffee beans.

Contains milk. May contain traces of nuts, sesame and soy.