Description

Forget Romeo and Juliet, the love story between Pili and Pinipig is the best story there is. It should come as no surprise that glazed pili nuts and roasted pinipig are a match made in culinary heaven. After all, they connect the perfectly sweet with intense milk chocolate.

Pinipig is toasted, crushed, unripe, still green glutinous rice ( Oryza sativa var. glutinosa ) that is often used in the Philippines as a topping for desserts, but is also used in cakes, drinks, and other food items, such as chocolate.

The pili nut is the fruit of an originally Philippine tree. The seeds (nuts) are often roasted with honey and eaten or used in confectionery, such as in this chocolate.

Cocoa from Malabog
Theo & Philo works with cocoa from the barangay Malabog, a community of about 11,000 inhabitants, which is part of Davao City , the largest city in the Philippines by area . Everything in Davao City is low-rise and very green, stretched out in hill country.

There are many small cocoa growers in Malabog. The growing conditions are perfect. In 2019, for example, Nong Joe won the prize for the best cocoa beans from the International Cocoa Awards (ICA) out of 226 participants from 55 countries.
Philo Chua sources the cocoa in collaboration with the organization Gawad Kalinga , from a group of farmers. Gawad Kalinga helps people out of poverty.
(Barangay is the smallest political administrative unit in the Philippines.)

Ingredients: cane sugar, cocoa beans (25%), cocoa butter, milk powder, glazed pilino nuts ( pilino nuts , sugar, oil), rice grains.

Contains nuts and milk. May contain traces of sesame and soy.