Forget about watching the sun sink into the sea – go for the sun rays in your chocolate. A refreshing tropical surprise, calamansi adds a touch of citrus to your deep and velvety dark chocolate. Whether it's La Niña or El Niño, it's always a perfectly sultry summer with this sweet and spicy combo.
Calamansi or calamondin is a typical Filipino citrus fruit, which is also found in surrounding countries. But in the Philippines it is widely used. It is a hybrid that comes from kumquat and (probably) the mandarin orange. It looks like a lime from the outside.
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: cocoa beans (58%), cane sugar, cocoa butter, calamondin peel.
May contain traces of milk, nuts, sesame and soy.
|Nutritional values/Nährwerte/Voedingswaarde/Valeurs nutritionnelles
||per/pro/per/pour 100 g|
|Energy/Energy/Valeur energetic||554 kcal / 2318 kJ|
|of which saturated/davon gesättigte Fettsäuren/of which saturated/dont acides gras saturés||22g|
|of which sugar/davon Zucker/of which sugar/dont sucre||27g|