From Davao to Britain

Malagos Chocolate displayed at the Madrid Fusion 2015

The first time I got to try Malagos Chocolate was during one of those cold, dreary evenings after work. For some reason, it had been a really long day and I was so beat that the girlfriend decided to cheer me up with a cup of hot chocolate.

A sip revived my spirits instantly. The chocolate was delicious. Not too thick, rich, or sweet. I finished the drink in seconds and once I felt loads better, I asked her what chocolate it was.

Malagos Chocolate from Davao, she said. Not Hershey’s or Swiss Miss or the usual international chocolate brands. This was local, and it was damn good.

Truth is, the reputation of local chocolate hasn’t always been stellar until recently. Thanks to bazaars, weekend markets, food fairs, and patronage of local goods, the used-to-be-snubbed local chocolates have gained equal footing with their more known and international counterparts.

Malagos Chocolate from Davao is one of the local chocolate producers that have revived the local chocolate industry by producing top-grade chocolate for drinking and baking. This April, it bagged an unexpected bronze award from the Academy of Chocolate for its Malagos Premium 100-percent Unsweetened Chocolate, which was qualified under the Best Unflavored Drinking Chocolate. The Academy of Chocolate was formed in 2005 by chocolate experts and professionals in Britain as an homage to producing and eating the finest chocolate.

Owned by the Puentespina family, Malagos Chocolate is made from Grade A cacao beans grown in the foothills of Mt. Talomo in Davao and carefully ground, roasted, and tempered to create a smooth and aromatic bar of chocolate.

Malagos’ line currently includes 100-percent unsweetened chocolate for drinking and even 65-percent dark chocolate, which you can use for making those scrumptious chocolate cakes.

In case you’ve got a hankering for this award-winning chocolate, head over to Landmark or Gourdo’s. For a complete list of retailers, have a look here