The Philippines Cacao and Chocolate Culture
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- čas přidán 24. 06. 2020
- Do you want to learn more about Philippines Cacao and Chocolate Culture?
In today’s video let us give you a quick overview of how the Philippines is doing in the field of Cacao and Chocolate.
We will talk about an overview of:
- How Bean to Bar Chocolate is made
- How the tablea or sikwate culture started in the Philippines
- Why Davao region is the Philippines Cacao and Chocolate Capital
- Can Philippine chocolate compete internationally
- And our advocacy to promote Philippine Cacao and Chocolate Culture
If you want to Find out more you got to watch this video!
To also get to know us more and our origin story, check out this link:
• Our Origin Story - Pla...
Questions? Comments?
We'd love to hear from you!
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Have you tried different tablea from different regions in the Philippines? Let us know if you've compared them and tasted the difference.
Only Batangas Cacao. We wish to taste other varieties of cacao from other regions. 😋
marami na pong available na tablea online. Our online store sa shopee carries not only our brand but other davao based brands. You can also check out our website www.cacaoculturefarms.com
@@cacaocultureph Thanks for the info. Sure po! I'll definitely try it! 👌🙂
I'am from east new Britain province, Rabaul town Papua new guinea, we plant cocoa plantations, we are PNG farmers..
Hello 👋 from us here in the Philippines
Nicely said Sir I'm proud of you and your beautiful wife I'm watching from Papua New Guinea
Thank you 🙏 hi from the Philippines 🇵🇭
Thanks for Sharing your knowledge and Experience.
Hi sir and maam i am interested to larn more about cocao
Thank you for these fun and informative videos. I have been watching the videos in the past month and now I am inspired to cultivate a cacao farm in our coconut farm in Leyte Philippines. I am very positive about the future of cocoa in the Philippines. I am currently working in New York but would love to be full time in the Philippines to start my own chocolate business!.
Hi Erick thanks for the kind words and for supporting our channel. Chocolate business and market is very different in the Philippines vs in the US.
You can check out @chocsandboxes on Instagram. Fellow Filipinos making chocolates in Illinois and their beans are from their farm in Samar.
Hopefully we continue to inspire your chocolate journey 🍫🇵🇭🥰
need to learn more on tempering
Hi Angelito, Thanks for watching our video and for commenting. We will do a video on tempering chocolate soon as part of our bean to bar video series.
Like wise PNG we plant cocoa like indonasia...
I'll just leave a comment here as I've been binging all of your videos. I'm planning to build cacao farm here in Zamboanga Del Norte. Thanks!
Good luck on you cacao journey 🍫🇵🇭🥰
Just a thought: because there is so many bean to bar growers in the world, maybe the Philippines should focus on chocolate DRINKING? Only a few countries in the world use chocolate liquor for drinking chocolate. Outside of the Philippines, it's in Latin America
Maybe, we should make the "chocolate de batirol" our signature. Kinda like how bubble tea is associated with Taiwan. We could make chocolate drinking a cultural export and point o innovation
Hello, Im very grateful for your videos. Looking forward po of introducing some small scale chocolate making machine.
Coming soon! Thank you so much for watching and commenting on our videos. We appreciate the support!
Hello po, do you have a simple costing for the by-products of Cacao like the chocolate bar, or tablea compared of it being sold as cacaco pods or wet beans? Thank you po,
Very inspiring and informative! 💯
Glad you think so! Thank you Rachel😍
Got curious sa cacao farming with Ken's cacao variety video and bought 25 BR25 seedlings. So far thriving yun mga seedlings. Great video again!
Thank you for the very nice compliment and Salamat sa pag comment on our CZcams. Glad to hear you are pursuing a your cacao journey. Keep us updated 🥰🇵🇭
We wish to see your video about "How to grow cacao from seed to farm". hey hey thanks
Hi Visal, thank you for watching and commenting on our video. We have a video on how to start a cacao farm. We hope to do more videos in the future about the agriculture side of cacao. We hope that we were able to share something that you appreciate or learned from.
Good luck on your Cacao Journey.
Congratulations po sa Davao. Jan po ako nag training.
San po sa Davao sir?
Tempering po
Hi Chuyanz, thanks for commenting on the video. What about tempering you want to know about? We will make a chocolate making video series soon.
When you started po in Davao how did you find resources in terms of training and immersion? I'm happy you sharing these tips and ideas. I love farming, cocoa farming in particular and started planting small scale.
Our first exposure was with agriculture training seminars which were pointed out to us by DTI or DA. From there it was talking to a lot more people in the industry and research online
Do I need a cacao grinder? Right now I use a juicer from AUSTRALIA and then I use a melanger and refine fir 24 hours.
However I need to know why my tablea softens outside the ref. I do 100 % pure cacao.
If the juicer works well for you to pre grind the cacao nibs before using the melanger then that’s ok.
Are you working in an air-conditioned room? When you take out from the ref?
Planning to grow cacao trees here in Kalibo Aklan, what do you think?
Hi Sir Rome, thank you for watching our videos and supporting the channel. We have no idea po sa climate / weather situation in Aklan if suitable for cacao. hopefully may mga successful farm models na dyan that you can check. As of the moment we really are not familiar sa area.
I tried making tablea from cacao clones such as Uf-18, W10, and trinitario beans and the tablea ends up slightly tangy and can be classified as "sour" and it only has a mild chocolate taste.
I pan roasted it for 20 minutes and used a manual grinder and moulded it but every single one has this weird "tangy" taste. Any suggestions on how to eliminate that kind of taste and improve on the chocolate flavour??
Thank you in advance!!
Hi Rafael, our common suggestion is segregate fermentation of different varieties - and trial and error. Best to check out our fermentation video and get some tips there.
Can u do a video farm tour??😊😊😊
We will try our best to release a farm tour video soon. Thanks for supporting our channel
and watching our videos.
A bit of sour taste and smell ba talaga yung fermented cacao beans?
Yes may pagka sour smell depends on the severity siguro if na over ang pagka ferment. Nicely fermented and dried beans requires practice and it needs to be well executed on both stages
Ilang taon po Bago bumunga Ang cacao
Mag depends po sa farm management, farm conditions and quality ng cacao seedlings 🌱. 2.5 years ang typically mentioned but if mga hindi ok na variables baka 3 years pa
Hello maam good day po may itatanong lang po ako,bakit nag ibang tablea maker na gumagamit ng fermented beans hindi nila alam anong ratio para gawing tablea kasi ini insist nila ang fermented 100 % to make tablea at hindi alam nila na acidic ang kalabasan sa hot chocolate or sekwati sa tablea na ginagawa nila kasi sa davao tinuturuan nila ako na hindi maganda ang 100% fermemted beans for tablea mabango sya pero hindi good ang lasa ng sekwati.Ako po ay 2 yrs and half na gumagawa mg tablea and I learn to my grandma po ang processing pero hindi pa rin ako humihinto sa mga searching to creat a good taste na tablea..Our Local Pure Chocolate
Thank you for watching our videos and leaving a comment on our channel.
Marami po nagtatanong sa amin tungkol dito. Para sa amin depende lang po talaga sa market or customer ninyo. Kami po we use 100% fermented beans because we like it and our customers like it.
If the product that you are making have a market as long as customers enjoy and like it then we absolutely support that. As tablea makers or chocolate makers, kailangan na po natin isipin na para tayong mga chef na may kanya kanyang recipe sa paggawa ng tablea. Hindi lahat pare-pareho ang recipe at ganun din hindi lahat ng panlasa ng customer natin ay pare-pareho. Importante lang po is we constantly learn and improve our craft as chocolate makers. Para po ito sa ikabubuti ng industriya.
Good luck po sa inyong Cacao and Chocolate Journey!
We have been trained here in camiguin province about cacao fermentation and making tablea out of the process...3days lang po para hindi maging acidic...pero gaya niyo bago lang ako sa tablea making ang still learning more....thanks sa Cacao culture
@@jorchitagalua8380 maraming salamat Jorchita. We appreciate the support po
Step by step pls before it becomes a chocolate.
Please check our other videos on chocolate making. I hope the videos will able to help you out