Malagos Chocolate Premium Unsweetened Chocolate
Award-winning and world-class
The Malagos Premium Unsweetened Chocolate is award-winning, pure, 100% tablea, taken from cacao beans grown in Davao.
TASTING NOTES FROM THE CURATOR
This incredible offering from world-class tree-to-bar company, Malagos, is proudly Pinoy. It’s a multi-awarded chocolate, winning 14 awards over the years. The most recent being the 2020 World Drinking Chocolate Competition by the International Chocolate Awards, in which they won Gold.
This Davao tablea has a robust aroma, with complex notes of fruit and licorice on the palate. It has a lingering, unapologetically chocolate flavor, one that is pure, with no sugar, no sweeteners, no dairy, and no preservatives. This is as all-natural a chocolate as you can get.
PREPARATION AND PAIRINGS
Malagos Premium Unsweetened Chocolate can be used in a variety of ways. Use it for baking—it’s great in cakes and making the most incredible chocolate buttercreams. Use it to make champorado! It will give the classic Filipino breakfast food a more complex flavor.
You can even make some easy chocolate crinkles with Malagos chocolate:
- • In a large bowl, combine melted Malagos Premium Unsweetened Chocolate, vegetable oil, sugar, vanilla, and eggs.
- • Mix them thoroughly, and chill the dough for at least 4 hours.
- • Take the dough out of the refrigerator, and roll about a tablespoon of dough into balls. Toss in a small bowl of powdered sugar.
- • Place the powdered sugar-coated dough balls onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350F for about 12 minutes.
- • Serve, and enjoy!
A CHOCOLATE LOVE AFFAIR
Roberto and Charita Puentespina bought their first farm in 1963, at the foothills of Mt. Talomo, in Tagakpan, Davao City. “Mama Charita,” as she is fondly called, cultivated the land, planting various fruit trees and operating a small piggery.
In 2003, the family leased a farm in Malagos, which had existing cacao trees, and it was there that Charita’s love affair with cacao began. Her dream was to revitalize the Philippine cacao sector, and to make her own premium Philippine chocolate. And she did just that, even winning awards for her leadership and business-savvy mind.
Finally, after years of hard work and testing, they launched Malagos Chocolate in 2013—a single-origin, tree-to-bar chocolate that is proudly Filipino. And the rest, as they say, is history.
Store your chocolate tablets 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!