Product detailed 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 pilin nuts and toasted pinipig are a match made in culinary heaven. After all, they combine the perfectly sweet with intense milk chocolate.

Pinipig is roasted, 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 foods. Like chocolate.

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

Cacao 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, sprawling in hill country.
There are many small cocoa farmers in Malabog. Growing conditions are perfect. In 2019, for example, Nong Joe won, out of 226 participants from 55 countries the prize for the best cocoa beans of the world in the International Cocoa Awards (ICA).
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 pilin nuts (pilin nuts, sugar, oil), rice grains