In the tropical paradise of the Philippines, a hidden gem is found within its fertile lands: cacao. With a prime location near the equator, the country's ideal climate has nurtured cacao trees for centuries. Today, the provinces of Batangas, Davao, Bohol, Cebu, and South Cotabato have become the forefront of superior cacao cultivation, producing a range of delightful chocolates crafted by Filipino local manufacturers and artisans.

The Philippines proudly boasts a rich history as the first Southeast Asian country to cultivate cacao. The introduction of cacao to the archipelago traces back to the Spanish colonial era when a galleon brought the cacao plant from Mexico. Since then, cacao plantations have flourished in various regions, including Batangas, South Cotabato, Cebu, and Davao. Davao, in particular, has earned the distinction of being the "Chocolate Capital of the Philippines."

The exceptional quality of Philippine cacao has inspired a wave of local artisans to create outstanding chocolate bars and confections. Over the years, an array of chocolate purveyors has made these delectable treats widely available, showcasing the diverse flavors that represent the rich tapestry of Philippine culture.

Among the notable Filipino chocolatiers, Theo + Philo has gained recognition for its chocolate inventions. Known as the pioneer of the beloved chocolate and dried mango combination, they continue to push the boundaries of creativity. Their Milk Chocolate Adobo, a unique blend of chocolate infused with the flavors of the country's most popular dish, has captured the hearts and taste buds of chocolate enthusiasts worldwide. This innovative creation has even garnered accolades at the International Chocolate Awards.

Situated in the heart of the country's chocolate stronghold, Cacao de Davao harnesses the finest raw materials available. Their repertoire of flavors includes classic favorites like Dark Chocolate Chili, Matcha, and Mango. However, it is their tarty rendition that stands out—a harmonious combination of seemingly simple ingredients that create a mind-blowingly complex medley of bitterness, sweetness, and tanginess.

Coscao, a chocolatier with a penchant for indulging the inner child, has crafted a delightful treat using the Filipino version of puffed rice called ampao or ampaw. Their chocolate bar, featuring rice crispies made from dried and fried cooked white rice coated with syrup, is reminiscent of a perfect childhood treat. Though it may not cater to the sophisticated palates of chocolate connoisseurs, it appeals to those seeking a nostalgic flavor experience.