Craft chocolate - or anything “craft” for that matter -is hard to make. So why go through all that trouble just to produce small batches of sometimes imperfect chocolate?
Because it honestly makes a difference.
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With our Lola Cely being Batanguena, Tsokolate has always been present in our lives. From celebratory Noche Buena dinners, to simple family breakfasts, cups and cups of these drinks are always served alongside Ensaymadas and Bibingkas.
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One of our biggest challenges as small-batch chocolate makers is tempering. If you’re a chef, baker or a chocolate lover, you may have heard of this term. For the ones that don’t, it’s the process of heating and cooling of chocolate to make it that shiny, snappy, smooth bar that you’re most familiar with.
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We want to make quality products that not only provide livelihood to farmers, but are so good, that people will opt for local chocolate compared to chocolate shipped from abroad. This is where we start! Thank you for sharing this dream with us.
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