Ever since the world began… I love chocolate. I\’m very particular with it being as purely chocolate. I don\’t want any nuts, almonds or whatsoever. I find it intrusive of the chocolate\’s taste (this is to no offense for people who loves chocs with nuts  As I grow older I learned to appreciate its other form and texture (but still no nuts for me).  People are getting creative and artisanal chocolates are starting to have a niche in the pop market. The choices are endless.

1. Theo and Philo

Cacao from Davao, Sugar from Bacolod

At our factory, each batch of chocolate is produced in small quantities (actually, it would be \”micro\” in industry standards) and overseen personally by people instead of machines. We take great care, time and effort to ensure that each step starting from the selection of the cacao bean to the final step of molding and packing, we are only offering the best we can offer.-Philo, Founder  

First saw them in TFC as Pinoy\’s who makes a difference. Yup they are making waves. Who would\’ve thought that Philippine Lemon and Dark chocolate can make a nice combination. Though I have yet to try it because the last time I dropped by at the Team Manila Store in SM MOA they are sold out.
Got this from @lucytgomez\’\’s instagram.
I tried their milk chocolate variant. I like it because it doesn\’t melt quickly and not that sweet. It feels lightweight when you\’re chewing it so it doesn\’t really stick too much in between the teeth ( but toothbrushing is still a must after eating chocs).


2. Royce

ROYCE\’ was founded in Sapporo in 1983. Through acquiring the best techniques and enriching our experience, we are able to make chocolate of world-class quality in Hokkaido where the climate and the clean air are ideal for making confections. The fundamental principle of Royce\’ has been and will always be the painstaking sourcing of high quality ingredients. —-SOURCE

I found out about Royce from ina-idol na blogger Chuvaness.
I got a first taste of it when I got lost in Makati and stumbled upon Greenbelt. They offer free taste for certain products. I tasted one of the Nama chocolate. I felt the Ratatouille fireworks again. If  at that time I\’m not in my sanity, I could\’ve just grabbed the jar from the salesperson  and eat everything. It\’s very delicious and not that sweet!!! Out of my price range so I just settled to fantasize about it.
I just want to thank God for the opportunity of affording it now. One of my guilty pleasures every pay day.
Chocolate Bar

Chocolate Truffles. My favorite is the one with champagne (Pierre Mignon)

3. Mark and Spencer\’s Tea Cakes

In our side of the world we call it Chocolate Mallows. Though we also have our own version. I like the M&S version better because of the soft biscuit base.
I remember when I was in college, I was selling chocolate mallows to have extra baon. And we also used to sell it (together with cookies and crackers) as a fundraiser during our Community Health Nursing. Through a kakilala, I was able to get directly from the factory at a lower price. I\’m not sure this factory in Mamplasan are still making mallows. This said mallows are almost magka-level with the tea cakes.
Till next chocolate adventure!

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