Theo & Philo Milk Chocolate Collection
Sweet, Smooth and Fearlessly Filipino
A beautiful artisanal collection of sweet and creamy milk chocolates infused with distinctly Filipino ingredients such as Kapeng Barako, Pili Nuts and the likes.
TASTING NOTES FROM THE CURATOR
Created with single-origin cacao beans sourced from Davao, this collection from Theo & Philo proffers a luxurious dance of sweet milk chocolate and the flavours of the Philippine Islands.
- Milk Chocolate: A classic indulgence made from single origin beans sourced from the unique terroir of Davao.
- Milk Chocolate with Barako: A coffee lover’s delight. A smooth balance of sweet milk chocolate and Philippines Kapeng Barako, a strong, full-bodied Liberica coffee beans grown locally.
- Milk Chocolate with Pili & Pinipig: A bronze winner at the Academy of Chocolates 2018-19. A dense milk chocolate bar with a perfectly sweet crunch from well-loved Filipino ingredients–sweet, glazed pili nuts source from Bicol and pinipig (toasted glutinous rice)
PREPARATION OR PAIRINGS
Whether enjoyed on its own, or served as a sweet ending, these decadent bars of milk chocolate are sweetly balanced and smooth on the palate.
Sit down and enjoy the Milk Chocolate with Pili & Pinipig bar with your afternoon cup of coffee. If you’re craving something stronger, Griffo Stout Barrel Whiskey’s notes of smokey oak and coffee bean is a beautiful complement to Theo & Philo’s Milk Chocolate with Barako while the classic Milk Chocolate Bar pairs well with the sweet fruity tones of a cognac such as Hine Rare VSOP.
A FEARLESSLY FILIPINO ARTISAN CHOCOLATIER
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!