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Artisan Chocolate in the Philippines

Posted on November 17, 2012

By Heny Sison (owns and teaches at the Heny Sison Culinary School.  For inquiries, please call (02) 4127792 / 7265316).  Article appeared in the F & B Magazine October Edition.

"Although hard to come by, I was fortunate enough to come across the chocolate tablet produced by Rex Puentespina of Malagos Farm, with their farms based in Davao.  I found their cocoa to be of a quality that makes for a smoother texture---valuable to making excellent cakes and pastries..."

This is an excerpt from the original article.  See complete article below.  We apologize for the blurred copy. For a clearer one, you may read / download this article (including the recipe)   here

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