Description
This limited release batch of chocolate is made with rare cacao beans grown and fermented in the northern Philippine town of Echague (formerly “Camarag”) in the Cagayan Valley province of Isabela. The cacao beans were fermented using special boxes made of Gmelina wood and slow-dried over multiple days by our friends Kuya Earl & Ate Jessi Ann, resulting in a smooth, creamy chocolate with notes of roasted chestnuts, Black Forest cake and stout beer.
The packaging design is by our friend, Maryland-based designer and educator Ana Mengote Baluca. The colors draw inspiration from the vibrant Camarag flower found throughout Echague, while the pattern reflects the rich indigenous weaves and textiles of the Gaddang and Yogad peoples of the Cagayan Valley.
This chocolate bar recently won Silver at the 2024 International Chocolate Awards (North America), Bronze at the 2024 International Chocolate Awards (Worlds) and a Best in Show at the 2025 Northwest Chocolate Festival in Seattle.
