The word “saloy” is a Filipino word that pertains to the current or flow of water. This incredible chocolate is named so for the fresh spring water that flows through the verdant Davao forests and nourishes the beans. It gives the cacao a dynamic and complex flavor, with notes of herbs, cherries, and bergamot.
Dark chocolate works well with red wine like Shiraz or Cabernet Sauvignon. Beer is also a good complement to the Auro 70% Dark Chocolate, or even some whiskey. Soft floral teas, or even green tea, will work wonders at enhancing the flavors of the Saloy Single Estate.
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 your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!