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Theo & Philo
Theo & Philo Dark Hot Chocolate
In the pursuit of a sinful cup of chocolate
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Locally, lovingly made with single-origin chocolate sourced from Davao, a cup of this hot chocolate is thick, creamy and decadently comforting to the soul.
Theo & Philo
Theo & Philo Dark Hot Chocolate
In the pursuit of a sinful cup of chocolate
Locally, lovingly made with single-origin chocolate sourced from Davao, a cup of this hot chocolate is thick, creamy and decadently comforting to the soul.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
A silver winner at the Academy of Chocolates 2019 and a Great Taste 2020 Awardee, Theo & Philo’s Dark Hot Chocolate powder is made with both whole cacao beans and cocoa powder, giving it a creamier and infinitely richer taste compared to other hot chocolates available.
Pure chocolate made by grinding whole cacao beans, Theo & Philo’s dark hot chocolate is rich, subtly fruity with the bold earthiness lent from single-origin cacao beans. Warm and comforting, savor a cup of thick and silky smooth hot chocolate, a delight to your tastebuds and as comforting to the soul as a mother’s warm embrace.
Savor a glorious cup of hot chocolate exactly how it should be!
Preparation Or Pairings
To enjoy, mix 4 tablespoons (add more or less to taste) of Theo & Philo Dark Hot Chocolate with 210ml of hot water, milk or half & half. If over ice, melt the powder in a few tablespoons of warm water before topping off with ice and water or milk.
To spice it up, simmer your milk with cinnamon, nutmeg and chili powder before mixing in your chocolate powder for a spiced Mexican Hot Chocolate.
To spike it up, add a dash of Bailey’s Irish Cream for a milky concoction, Grand Marnier Liqueur for a citrusy spike, or a dry red wine such as a Merlot or Shiraz for a richer and more decadent cup.
A Chocolatier’s Pursuit Of Creating Artisan Filipino Chocolates
With its name directly translating to “chocolate and love,” Theo & Philo’s single-origin artisan chocolates express a unique boldness as it crafts premium chocolates that highlight the local ingredients of the Philippine Archipelago.
A love of crafting premium chocolate bars, responsibly sourced at above market price to provide sustainability to its local community of cacao farmers, Theo & Philo became the first single-origin, bean to bar artisan chocolatier to put the Philippines on the global stage, winning awards at the London Academy of Chocolates and the International Chocolate Awards
Storage Instructions
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!
A silver winner at the Academy of Chocolates 2019 and a Great Taste 2020 Awardee, Theo & Philo’s Dark Hot Chocolate powder is made with both whole cacao beans and cocoa powder, giving it a creamier and infinitely richer taste compared to other hot chocolates available.
Pure chocolate made by grinding whole cacao beans, Theo & Philo’s dark hot chocolate is rich, subtly fruity with the bold earthiness lent from single-origin cacao beans. Warm and comforting, savor a cup of thick and silky smooth hot chocolate, a delight to your tastebuds and as comforting to the soul as a mother’s warm embrace.
Savor a glorious cup of hot chocolate exactly how it should be!
To enjoy, mix 4 tablespoons (add more or less to taste) of Theo & Philo Dark Hot Chocolate with 210ml of hot water, milk or half & half. If over ice, melt the powder in a few tablespoons of warm water before topping off with ice and water or milk.
To spice it up, simmer your milk with cinnamon, nutmeg and chili powder before mixing in your chocolate powder for a spiced Mexican Hot Chocolate.
To spike it up, add a dash of Bailey’s Irish Cream for a milky concoction, Grand Marnier Liqueur for a citrusy spike, or a dry red wine such as a Merlot or Shiraz for a richer and more decadent cup.
With its name directly translating to “chocolate and love,” Theo & Philo’s single-origin artisan chocolates express a unique boldness as it crafts premium chocolates that highlight the local ingredients of the Philippine Archipelago.
A love of crafting premium chocolate bars, responsibly sourced at above market price to provide sustainability to its local community of cacao farmers, Theo & Philo became the first single-origin, bean to bar artisan chocolatier to put the Philippines on the global stage, winning awards at the London Academy of Chocolates and the International Chocolate Awards
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!
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