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Business Ideas

How Theo & Brom Is Bridging Two Worlds Through Chocolate

The traditional tablea gets a Belgian twist

While many of us grew up having powdered malted chocolate drinks with breakfast, the tsokolate tablea holds a special place in every Filipino’s heart. The dark-chocolate tablets—a literal translation of the Spanish name—are usually made with dried local cocoa beans and muscovado ...

by Henna Yu for  | May 21, 2019 08:00:00
News and Events

Why Does a Lot of Local Chocolate Come From Davao?

Here are some fun facts you need to know about chocolates

There are two kinds of people in the world: Those who like chocolates and those who are wrong. We kid, of course, but if you find yourself wholeheartedly agreeing, then The Malagos Book of Chocolate (P1,500) is a must-have. Aside from telling the story ...

by Henna Yu for  | August 05, 2018 12:00:00
Business Ideas

This Philippine Chocolate-Maker is Raising the Standard For Chocolate Bars

Auro is a bean-to-bar company that sources their cacao beans from farming communities in Davao

Locally made chocolate is getting its share of the spotlight. And why not? Local chocolatiers are churning out smooth, creamy chocolate bars with flavors that dance on your tongue, totally deserving a spot on any chocoholic's list.Auro is a bean-to-bar chocolate company that ...

by The Team  | July 28, 2018 12:00:00
Startup Tips

Financial Adviser: 5 Tips to Start a Chocolate Business from Café Xocolat Founders

Passion is a primary ingredient in the success of Café Xocolat

Cafe Xocolat founders (from left to right) Pinky Ortiz, Rina Avecilla and Valerie LopezStarting a food business, let alone a chocolate café, can be financially challenging. Finding the right location and offering menu ideas at affordable prices can be notoriously competitive.Chocolate products ...

by Henry Ong  | January 10, 2017 11:00:00
Business Ideas

4 business must-haves to attract returning customers

Having just a good product is no longer enough

Having just a "good product" in the market is never enough, especially now that the taste of many Filipino consumers has evolved. We now look beyond the product itself. There's packaging, feedback and a lot of other factors influencing one's decision to ...

by Carlo P. Mallo  | May 04, 2011 08:00:00
Business Ideas

5 secrets in penetrating the high-end chocolate market

And how to succeed in non-traditional marketing

Raul Matias, the businessman behind Machiavelli Chocolates, used to be a physical therapist but he had always wanted to be an entrepreneur. He took a step closer to realizing his dream when he chanced upon a chocolate shop that sold peculiar flavors ...

by Carlo P. Mallo  | April 27, 2011 11:00:00