A high cocoa content milk chocolate made from single varietal cacao sourced from 3 estates in Davao City. This Trinitario (Acriollado) varietal was first introduced to the Philippines in the 1970s during the peak of the cacao growing industry.
5 days fermentation with 3 turns, and drying of 8 to 10 days highlight fruity esters, bringing forth delicious aroma of fully ripen bananas and crushed grapes. As a milk chocolate, the mouthfeel is smooth and creamy. We liken the experience to enjoying a refreshing banana yogurt milk shake.