Auro 100% Cacao Unsweetened Chocolate Tablea Block
An award-winning chocolate block, the Auro 100% Cacao Unsweetened Chocolate Tablea is proudly local, and is perfect for baking.
TASTING NOTES FROM THE CURATOR
Made from the best Philippine cacao beans from Davao, and was awarded Gold by the Academy of Chocolate in 2019. This is a block of pure, 100% unsweetened chocolate. It’s smooth and marked in segments, making it easy to cut and measure. It’s bitter, with a very pure and true chocolate flavor, and will add such a wonderful dimension to your baked goods.
PREPARATION AND PAIRINGS
The Auro 100% Cacao Unsweetened Chocolate Tablea Block is best for baking. Use it to make silky ganache, brownies, pies, and cookies. It’s also great in your chocolate drinks, like hot chocolate or chocolate shakes. Shave or grate this block as garnish for your desserts, like banoffee pies or tiramisu, or in your granola-yogurt bowls, too.
AWARD-WINNING, PROUDLY PINOY
The name. Auro Chocolate, has become such a distinct moniker that you’ll find few who aren’t familiar with the brand. Since their launch in 2015, they’ve found exponential growth and success. They can now be found in many specialty shops, as well as hotels, select supermarkets, restaurants, the Philippine Airlines, and retail stores in 10 countries.
Proudly Filipino, Auro Chocolate boasts a company that is not only bean-to-bar, but is also committed to positive social impact. Their fine cacao and chocolates are made from beans directly sourced from farmers in Mindanao, and bought at higher value to give the farmers opportunities for an improved standard of living. Crafted with skill, passion, and the latest technologies in their factory in Calamba, Laguna, they seek to honor the flavors that make Filipino chocolate so distinct, using traditional techniques and original recipes.
So incredible is their passion and their craft that they’ve been globally recognized multiple times, winning distinctions from illustrious award-giving bodies like the International Chocolate Awards, and the Academy of Chocolate. They currently have 50 international awards to their name.
Store away from direct heat and sunlight, and protect from high humidity (16C to 18C is best). Best consumed within a year.