Local Filipino Chocolate: 1919 and True Chocolate Joint Collection

Homegrown chocolatiers 1919 Chocolate and True Chocolate release a limited artisanal collection for the holidays

Two local chocolate houses have joined forces to produce a limited-edition collection of artisanal bars which will make any sweet tooth a happy camper this season. Karl and Kay Santos of 1919 Chocolate and Treena Tecson of True Chocolate PH bring together their shared passion and expertise to showcase the history and heritage of heirloom cacao, modern post-harvest and fermentation protocols, as well as innovative techniques to create a new line of crave-worthy tree-to-bar chocolates.

We talk to Treena Tecson of True Chocolate to learn more:

“What makes this collaboration special is that it is the first time two chocolate brands in the Philippines have come together to create a new line of chocolate bars. We are very happy with the positive response that we have received and we look forward to future collaborations to create new chocolate products together,” says Tecson. “This collaboration brings together our shared passion for Philippine cacao and chocolate as well as our expertise and experience – Kay in cacao farming, Karl in chocolate making, and myself in chocolate tasting and PR,” she adds.

“We wanted to highlight the history and heritage of heirloom cacao from the 1919 Cacao Farm in Malvar, Batangas, and also wanted to showcase how proper post-harvest and fermentation protocols can affect the taste of the chocolate product,” explains Tecson.

The 1919 brand from the Lactao family proudly sources cacao from Malvar, Batangas which is home to some heirloom trees that are around 100 years old. On the other hand, True Chocolate PH was founded by chocolatier and certified chocolate taster Treena Tecson (who received her Level 1 & 2 Chocolate Tasting Certification from the International Institute of Chocolate and Cacao Tasting (IICCT)), in order to solidify her passion for chocolate and dedication to the art and science of the craft. With 1919’s artisanal chocolate and Tecson’s elite palate, they teamed up to create something refined and proudly local.

“[In this collection we did] flavour combinations that we have not explored before. This collaboration is a combination of our experiences and expertise to come up with innovative and crave-worthy chocolates. We [do not use] preservatives or stabilisers in our products,” she reveals.

This unique collection has three gourmet bars:

First, you have toasted white chocolate with crushed cacao, which is inspired by cookies and cream. The bar is made with natural cocoa butter and caramelised milk powder blended with crushed fermented and roasted cacao nibs. Its toasted white chocolate has a unique flavour profile with notes of caramel and dulce de leche complemented by the crunchy texture and roasted flavour of the cacao nibs.

Their hazelnut milk chocolate makes use of single-estate heirloom cacao, natural cocoa butter, and milk powder combined with roasted and salted hazelnuts which evokes that famous, beloved hazelnut-chocolate taste.

Meanwhile, the dark chocolate biscuit is crafted with award-winning 70 per cent dark chocolate combined with whole wheat biscuits to provide a crunchy contrast.

Break off a piece, have a bite, and let us know what you think! You can get them here.

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chocolate coco cocoa 1919 true chocolate

Tatler Asia

Cacao Dreams: 1919 and True Chocolate Join Forces for a Limited Edition Collection