Chocolate Event at the Dept of Foreign Affairs

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The Coming of Age of Philippine Chocolate

13 November 2013 - The Department of Foreign Affairs, through the Office of the Undersecretary for International Economic Relations, will be holding an event to launch Philippine artisan chocolates on November 14.   Chocolates have always been part of Philippine cuisine.  The Philippines also produces cacao, a vital ingredient in the production of chocolate. 

According to “Historia de Filipinas,” by P. Fr. Gaspar de S. Augustin, cacao plants were first brought here in the year 1670 by a pilot named Pedro Brabo, of Laguna Province, who gave them to a priest of the Camarines named Bartolome Brabo. Since then, chocolate has been part of the Philippine culinary tradition.

The Philippines currently produces 10,000 metric tons (MT) of cacao beans per year.   Seventy-five (75%) percent of these come from Southern Mindanao, which has over 13,000 hectares planted with cacao.  The country exports $6 million-worth of raw cacao beans, but it imports $100 million-worth of fermented beans from other cocoa producers. Fermented cacao beans give the real chocolate taste and texture needed to produce chocolate.  

The national government is endorsing a target set by key stakeholders to increase the cacao crop to 100,000 MT per year by 2020 and has included the cacao as part of its National Greening Program, an initiative to reforest the country. According to Euromonitor International, the Philippines chocolate market is forecast to grow 13% by 2017 to $306.3m.

In holding this event, OUIER aims to reintroduce the artistry behind the production of handmade Philippine gourmet chocolates, wherein a huge industry will be positively affected, from the agricultural industry (sugar, mango, peanuts, cashews, and coconut) and the handicraft industries (weaving, buri making) for the packaging.  Our partner in the event, Ralfe Artisan Chocolates is headed by Ms. Raquel Choa, a Tablea Connoisseur. She brings with her a long tradition of preparing tablea, from planting, picking, roasting, to grinding.  While the Philippines was once only an exporter of cacao beans, we are breaking new ground by exporting Philippine gourmet chocolates to foreign markets.  Ralfe has already exported 1 ton of its gourmet chocolates to China.  It has also been providing Tablea to Vancouver’s gourmet stores and are in talks with Singapore and Germany.  The future looks bright.

Tsokolate has always been a part of Philippine life, from tsokolate eh, tsokolate ah and champorado.  In elevating the Philippine chocolate, we know that we can compete with the finest gourmet chocolates and that the connoisseurs will take notice that the Philippine chocolate has come of age. END

Source -https://www.dfa.gov.ph/index.php/2013-06-27-21-50-36/dfa-releases/1254-the-coming-of-age-of-philippine-chocolate

Related read - http://www.rappler.com/life-and-style/best-eats/44373-filipino-chocolate-ralfe-gourmet 

Chocolate Word Clouds

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source link - http://www.c-spot.com/wp-content/uploads/links-wordclouds.jpg

Chocolate Blogging More Fun in the Philippines!

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(Hot choco drink, tablea and cacao seeds)

Below were questions asked to me by Zy of The Filipino Lifestyle,  I like to share my answers here. Hobbyist in Focus: Pete Rahon was the title of the article. Excerpts were culled from my answers below.

1.    How did you get into blogging about chocolate?

I discovered pinterest.com and from there it reawakened my fond memory of eating my first chocolate cake that my aunt baked for me. I started  f repining all those beautiful photos of chocoIate cakes. Then I thought of blogging about chocolate. I thought of  pinoychocophile (Filipino lover of chocolate) for a name. I found out that unlike in other countries  that blog solely about chocolate, here in the country I believe I am the first blogger to blog only about chocolate. Some food bloggers do blog about chocolate but not their primary blogging niche.


2.     Did you plan to be a chocolate blogger from the start or was it just coincidence?

So it was not planned at all since I have several blogs already from personal to social issues. So this chocolate blog was a product of my interest of chocolate cakes. I am still in the process of developing it since even for  chocolate as a topic you can go as varied with your subtopics. For now I like to do reviews or tasting of those chocolates made by Filipino artisan chocolatiers ( like Theo and Philo and  Machiavelli among others) and also those other foreign commercial brandsbut  mostly dark chocolates (more than 60% cacao content) . But I would also like to write about the history and tradition of chocolate in the country like doing a review of the best  Tablea that are used to make hot chocolate drink. Since we have good producers from Batangas, Cebu and Davao. In line with that, I would like to visit cacao plantations and write about how they are grown and produced.  Also, There are also several restaurants that serves mostly chocolate in their menu like Heavenly Chocolate in Roces Avenue in Quezon City. So I would like to review also the chocolate food and drinks served in those restos.


3. Aside from chocolates, do you have interest in other types of sweets? (hard candy, jellies, etc.)

I got a sweet tooth but for now anything chocolate coated sweets like pralines, bonbons and truffles will definitely part of my chocolate blog. Aside from that I do not blog other type of sweets.

(Theo and Philo - 7 Kinds of Dark Chocolate)

4.       What kind of chocolate do you prefer? (White, dark, etc.)

It seems preference for chocolate comes with age. When I was younger I really like white and sweet chocolates. I still like them though. But for the health benefits of dark and bitter chocolate or those with higher cocoa content (70-80%), I have developed my liking for them. Reviewing  fine dark chocolates is akin to wine tasting. So in reviewing chocolate you consider aspects like its cacao content, its origin (terroir/place, flavor and notes) and the process it was produced.

5.       Do you have a preference when it comes to the origin of the chocolate? (Foreign or locally made)

The Philippines artisan chocolate industry is relatively young  but very vibrant. So for now we have limited producers. Although we have our own commercial and locally produced chocolates that contain other ingredients (not necessary butter oil  of cacao and a good cocoa content), I do eat them once in awhile to remind myself of the good old days. But definitely we are so much exposed of brands like Candbury,  Hershey’s, Swiss and Belgian chocolates that abound in duty free shops I do like them but now I am beginning to appreciate other kind of chocolates,  which is  artisan chocolates.

6.       What misconception about chocolate would you want to be corrected? (if there is)

Not all chocolates are created equal.  Artisan chocolates maybe a bit more expensive but these chocolates are made by craftsmen with devotion, passion and creativity put in each chocolate bar they pack in some fancy wraps.

We should not to be deceived that only American or  European chocolates are the best there is. In the Philippines, since we can grow cacao we need to patronize our cacao growers and artisan chocolate makers and prove to the world that we can also produce the best chocolates.

(Royce Chocolate - Criollo)

7.       Where do you get the chocolates that you review?

For chocolates that I review some are balik-bayan pasalubong (coming home gift) of friends. Others I discover from chocolate shops or boutiques, restaurants and groceries.

8.       Are the recipes in your blog your own? (If yes, do you personally cook them?)

I found online and from you tube a chocolate recipe that I tried doing once but it was a dish-saster. I was so close at discovering how to make toorsie roll and on another attempt I thought I just discovered making chocolate tiramisu. I hope to try again and this time I plan to make use of our own tablea instead of cocoa. And should I be successful the next try I will definitely blog about it  and perhaps  have it patented!

9.       What are your tips to aspiring special niche bloggers?

Passion,  commitment and creativity. It is hardwork to do research and readings aside from the numerous other things you are already doing.  You need to spend time to make your blogging more relevant and interesting to readers and yourself. And when you get bogged down have fun with your blogging be more creative and personal, after all it is your blog, your voice. Go out explore and discover, join events or create one. Connect  and link up with people of your same  interests and be ready to exchange and learn from them.

10.   Do you plan to change the niche of your blog in the future?

Well it is good to write about many topics. It is perhaps writing about  other good and relevant topics there is to blog about. I am very much open to exploring other possibilities of writing or blogging.

11.   What message can you leave our readers regarding your hobby?

Chocolate blogging. More fun in the Philippines!

(Machiavelli Chocolate - Batangas Star) 

Revolution in Chocolate by Max Brenner

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Check this nice video on their website, this is the link:

http://www.maxbrenner.com/movies/revolution.wmv

and you can read more here - http://www.maxbrenner.com/home.aspx

I came across this review (http://www.munchpunch.com/2204/max-brenner-greenbelt-5/reviews) about their Makati branch, both plus and minus, but  reading through there are more pluses.

I have been to their shop long time ago, can't remember if it was 5 or 10 years ago with two of my friends. I was impressed of the place since some of the crew were skinhead, I was skinhead that time I visited. Then I saw this apparatus that mixes chocolate inside their resto, interesting indeed. It was through my friend who brought me to the place who taught me how to properly savor a chocolate drink with its taste, texture, smell and pleasure.

Here's another review, but international, not local one about the resto in different parts of the world but mostly in the US - http://www.yelp.com/biz/max-brenner-philadelphia?start=240 

Have you checked the resto lately, what was your experience?

Pinoy Chocophile

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I definitely like and love chocolates.

And I find this quote chocolicious:

There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

and more here - http://www.healthdiaries.com/eatthis/50-quotes-about-chocolate.html

"Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine." - Geronimo Piperni, quoted by Antonio Lavedán, Spanish army surgeon,1796.


I just felt this itch to blog about chocolate. Lately I have been collecting/curating or pinning images of chocolates and even those products of Filipino cholatiers here are the links:

Pinoy Chocophile
http://pinterest.com/rahonpete/pinoy-chocophile/

Tsokolate
http://pinterest.com/rahonpete/tsokolate/

Bliss Luxury Choclates
http://pinterest.com/rahonpete/bliss-luxury-chocolates/

Machiavelli Chocolatier
http://pinterest.com/rahonpete/machiavelli-chocolatier/

Maitre Chocolatier
http://pinterest.com/rahonpete/maitre-chocolatier/

Risa Chocolates
http://pinterest.com/rahonpete/risa-chocolates/

Tablea Chocolate Cafe
http://pinterest.com/rahonpete/tablea-chocolate-cafe/

Marti Chocolatt
http://pinterest.com/rahonpete/marti-chocolatt/



So what this blog is all about?

A Filipino blog about his search for the divine chocolate. It will deal with  the  history, culture and tradition of chocolate in the Philippines.  It features  stories on chocolate, recipes, chocolatier, etc. Also, highlights anything and everything chocolate.



I came to know about this site - http://www.thechocolatelife.com they have some basic questions which I answered like this:


Most memorable chocolate experience:  sensual, orgasmic and bliss...

My favorite chocolate is:  I am still searching for that divine chocolate... I believe I will create it myself...

So, I am dreaming of becoming a chocolatier in the near future, yummy-licious....

So Mabuhay and welcome to this pinoy's chocophile blog...

- - -- -

updated 7 April 2012

CHOCOPHILE
by The Chocolate Dictionary
http://thechocolatedictionary.wordpress.com/2012/01/15/chocophile/

Someone with a great love for, or an inordinate attraction to, chocolates. Chocophiles don’t just buy chocolates, they worship them at the altars of Theobroma; they don’t just unwrap chocolates, they undress them; they don’t just eat chocolates, they have passionate encounters with them; and they don’t just digest chocolates, they allow them to metamorphose irrevocably into poetry.

That chocolate is complex and mysterious is well known to chocophiles, and yet the substance is so simple it can be enjoyed plain. That is, if ever there is such thing as plain chocolate – its expressive potential is perhaps too great to fit into a simple classification. In categories that include the auditory, visual, olfactory, tactile, thermal, and gustatory, the sheer variety of sensory stimuli means that in terms of sophistication chocolate can easily be compared with fine wine.

Its soft textures can be smooth, silky, velvety or moussey, yet it can also be brittle, and the characteristic snap as it breaks on the fingers or teeth is one of the great pleasures of eating chocolate. It can be cooked and it can be frozen. It can be chewed, it can be drunk and it can be licked. It likes to be combined with other flavours, being noticeably more partial to some than others, yet it releases its own rainbow of impressions, memories and sensations as it melts slowly on the palate.

Chocolate can be made into desserts as well as main courses. It can be spread, piped, shaped, molded, sculpted, painted with, printed onto, and even worn as clothing. But most of all it enjoyed as confectionery. From highly sweetened milk chocolate, to filled bonbons such as truffles, ganaches, crèmes and pralines, to premier cru, single-estate, high cocoa content bars, the formulations in which chocolate confectionery are found seem limited only by the creativity of the makers.

Although chocolate is appreciated all over the world much of its profile is still mysterious and unknown. Indeed, it is said that chocolate is Mother Nature’s best kept secret. So numerous are its properties that despite decades of research food chemists are still unable to synthesize it. The appeal of chocolate crosses national, cultural and age barriers, yet its roots are deeply South American, where it has long been used in medicine and ritual. So versatile are the healing properties of chocolate that it is now used in therapy, recreation and massage.

For many consumers, chocolate is such stuff as dreams are made of. It is such stuff as ecstasy and perfection. It is a Holy Grail. It is a weaver of fantasies. The more one gets to know chocolate the more one realises it has its own character and personality: it talks and it listens; it comforts and it calms; it lifts spirits and it boosts energy levels; it brings joy and it stimulates desire.

That chocolate is so open to interpretation is a quality fully exploited by manufacturers and advertisers, especially in their adoption of the so-called Milk Tray Approach. Some say chocolate is feminine: that it is an Aphrodite, a Cleopatra, a Juliet or a Josephine Baker. Others say that it is masculine: that it is a Mark Antony, a Romeo, a Casanova or a Byron. Chocolate is neither and yet it is both. Because of its versatile, contradictory nature we think of it as human, and some are even apt to fall in love with it, but as the botanical name for the cocoa tree means “food of the gods”, perhaps it is divine.

Robert Linxe, founder of La Maison du Chocolat and “magician of the ganache” recognizes this perhaps more than anyone. He has defined over two hundred sensory impressions one can derive from chocolate, yet admits the real total is probably much more. For Linxe, chocolate is more than just confectionery it is a complete sensory entity. Professor Chantal Favre-Bismut, a Nutritionist at the University of Paris, went further, describing chocolate as “one of the most delicious and noble factors of our whole existence”. Few, if any, chocophiles would disagree.

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