Theo & Philo Dark Chocolate Collection
Decadent Chocolates from Davao
With its name directly translating to “chocolate and love,” Theo & Philo’s artisan chocolates expresses a unique boldness, depth and taste complexity sure to please any chocolate connoisseur!
TASTING NOTES FROM THE CURATOR
Theo & Philo’s Dark Chocolate Collection borne from the unique terroir of the Davao region presents artisan dark chocolates with the bold, hard-hitting flavours of the finest Philippine cacao beans and the smooth, velvety finish from this local artisan chocolatier.
70% Dark Chocolate: Addictingly balanced with a sweetness born from the finest cacao beans of the Philippines. Smooth, fine with notes of dried fruits and cherries.
90% Dark Chocolate: Rich, earthy with a hint of bitterness, this intense expression of the classic chocolate bar is sure to please the truest of chocolate lovers
PREPARATION OR PAIRINGS
A decadent treat on its own, Theo & Philo’s Dark Chocolate Collection also goes well with a wide array of desserts or served with your next wine night.
Enjoy the rich intensity offered by these artisan chocolates with a Merlot or a full-bodied Banyul. Another classic pairing with these luxurious bars is with a glass of Cabarnet Sauvignon, the notes of berries and cocoa present in this red wine presents a beautiful complement to the intense character of the dark chocolate.
If you prefer ales to wines, these dark chocolates are also a beautiful pair with an ice cold glass of another of the Philippines’s finest, Mitchell’s Backyard Brewery American Sunrise Pale Ale.
The First Bean to Bar Chocolatier in the Philippines
With a founding philosophy of elevating the Philippine chocolate industry to the global spotlight, Theo & Philo became the first bean to bar artisan chocolatier in the Philippines. A love of crafting premium chocolate bars, responsibly sourced at above market price to provide sustainability to its local community of cacao farmers.
Distinctively and fearlessly Filipino, Theo & Philo’s range of award-winning chocolates with flavours such as adobo and turon is a magnificent expression of a Filipino’s love affair with chocolates.
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!