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The chocolate Philippines creates comes in various types, and each has distinct characteristics based on ingredients and taste.
Dark Philippine Chocolate
Dark chocolate is made with cocoa solids, cocoa butter, and sugar only. Sometimes, no milk is added for creaminess. Thus, it has a rich cocoa flavor with a stronger taste than other chocolate varieties and is often less sweet. This type of chocolate has health benefits, such as antioxidants.
Milk Philippine Chocolate
This chocolate has a creamy and sweet flavor. Milk chocolate contains milk powder or condensed milk, cocoa solids, sugar, and cocoa butter. The milk softens the bitterness of cocoa, creating a smooth, sweeter taste. It is often used for bars, candies, and baked goods.
White Philippine Chocolate
White chocolate is sweet and creamy and lacks cocoa solids. White chocolate is made with sugar, cocoa butter, milk solids, and vanilla. Its taste, however, differs from dark and milk chocolate, which are more cocoa-centric. Some white chocolates also have added flavors, such as citrus, spices, or herbs. These enhance the chocolate's overall flavor profile.
Ruby Philippine Chocolate
This chocolate has a unique tart berry-like flavor. Ruby chocolate is made from specially processed cacao beans with a red hue. The beans have a flavor profile between dark, milk, and white chocolates. Therefore, they have a subtle sweetness, a hint of berry fruitiness, and a balanced bitterness. The chocolate also has a smooth and creamy texture similar to milk chocolate.
Organic Philippine Chocolate
This chocolate holds the same flavor, but its difference is that it is made from organically grown cacao beans without synthetic fertilizers or pesticides. It is often available in all three types of organic dark, milk, and even white chocolate. The organic varieties of chocolate sometimes also use other natural ingredients, such as unrefined sugars and natural vanilla, to ensure a cleaner taste while getting all the benefits.
Philippine chocolate can be used in several ways, and each showcases its versatility and rich flavor.
Baking
Chocolate is sometimes added to baked goods, such as cakes, brownies, cookies, and muffins. In all these, its rich flavor is a major contributor. Even cultivated Filipino chocolate adds a unique depth to desserts, making them more decadent and providing a contrast to the sweetness of other ingredients.
Cooking
Chocolate Philippines is also used in savory dishes alongside spices, herbs, and other ingredients to create rich and flavorful sauces. Cacoa is used in the classic Filipino dish, which combines meat or vegetables in a sauce made with chocolate, Filipino spices, and sometimes nuts. The chocolate adds depth and richness to the overall flavor.
Making Beverages
Chocolate Philippines is also used in drinks, both hot and cold. For instance, hot chocolate uses Philippine chocolate for a richer and creamier drink. Chocolate is also used in filtered coffee and milkshakes for a chocolatey flavor, which is great in Php chocolate capital cities like Antipolo and Quezon City.
Making Chocolate Bars and Confectioneries
Filipino chocolate is also used to create artisanal chocolate bars and candies. Garcacao chocolate is often combined with various fillings, such as nuts, dried fruits, and coconuts, to make unique treats that highlight local ingredients. This use has made a name for the local chocolates worldwide due to how artisans emphasize their quality and craftsmanship.
Making Pastries and Desserts
Philippine chocolate has a rich flavor that pastry chefs use to enhance desserts like chocolate mousse, tarts, and éclairs. Artisanal chocolate is used in combination with other ingredients, such as fruits or creams, to create a balanced and indulgent dessert that delights the taste buds.
Philippine chocolate is not only a delicious treat but also offers a variety of health benefits due to its rich cocoa content and natural ingredients.
Antioxidants
One health benefit of Philippine chocolate is that it contains flavonoids, polyphenols, and catechins. These antioxidants help control oxidative stress and free radicals in the body. This way, they improve general body health and lower the risk of chronic diseases like cancer.
Cardiovascular Health
The flavonoids in Philippine chocolate help improve blood flow by increasing nitric oxide production, a compound that relaxes blood vessels. They also help lower blood pressure and reduce the risk of heart disease by improving blood circulation and reducing stiffness as well as protecting the heart by lowering bad cholesterol (LDL) and increasing good cholesterol (HDL). The combined effect decreases cardiovascular disease risk.
Mental Well-being
Cacao in Philippine chocolate contains natural compounds that boost brain chemistry, such as tryptophan, serotonin, and phenylethylamine. These relax and calm the body and help it psychologically feel good, reducing stress and anxiety and improving overall psychological well-being. Chocolate also has stimulating effects due to caffeine and theobromine, enhancing alertness and focus.
Nutrient-rich
Philippine chocolate, especially dark chocolate, is high in essential minerals like iron, magnesium, zinc, and manganese. These mind strengthen the immune system, support energy production, enhance muscle function, and promote bone health. Chocolate is also high in fiber, aiding digestion and improving gut health.
Skin Protection
Antioxidants, flavonoids, and the fatty acids in Philippine chocolate come in handy to protect the skin from UV damage, improve its hydration and elasticity, and boost blood flow to the skin. This gives the skin a healthier look and a more youthful appearance.
Properly storing Philippine chocolate ensures its freshness, flavor, and texture stay intact, whether local or international.
Avoid Temperature Fluctuations
Inconsistent temperature in storage causes the chocolate to bloom or develop a white appearance due to cocoa butter moisture evaporation. This also affects chocolate texture and flavor. Ideal storage conditions for chocolate are between 15°C and 20°C (59°F and 68°F). Therefore, avoid exposing chocolate to extreme heat or cold as well as keeping it in a refrigerator or freezer. Instead, store in a cool, dark place, such as a pantry or cupboard.
Keep Away from Light
Exposure to light, especially sunlight, degrades chocolate by breaking down the cocoa fats and oils, which eventually spoil the chocolate. It also affects the packaging and may cause it to bloom or change the chocolate color. Therefore, keep chocolate in an opaque container or wrap it to protect it from light exposure before storing it in a box or cupboard.
Maintain a Consistent Humidity Level
High humidity aids moisture absorption, which may lead to mold forming on the chocolate, especially in artisanal varieties. On the other hand, low humidity causes cocoa butter to evaporate from the chocolate, which makes it dry and brittle. Aim at storing the chocolate in a room with relative humidity of 50% to 60% to keep it fresh. Don’t store chocolate near food items with strong odors, such as cheese or spices. They can absorb strong odors through their packaging and affect their taste.
Proper Packaging
Re-seal open chocolate bags inside an airtight container or zip-top bag to avoid odor and moisture absorption. Wrap individual bars or pieces in foil or wax paper to help preserve their flavor. If the chocolate has begun to soften due to heat, don’t touch it with bare hands. Instead, use gloves or a tool to handle it. This will help prevent the oils in hands from transferring and affecting the chocolate texture and flavor.
Check Expiration Date
Sometimes, exposure to air causes chocolate to lose flavor over time. It also can lead to it going bad due to the fats going rancid. Keep track of the expiration date on the package to know when to consume chocolate before it spoils. Always check chocolate for signs of bloom, rancidity, or mold before using chocolate that has gone bad.
Philippine chocolate is good for health because it contains antioxidants, flavonoids, minerals, and healthy fats that offer numerous health benefits, such as improved heart health, better blood sugar control, and reduced inflammation.
Philippine chocolate is made of cacao beans, sugar, cocoa butter, and sometimes milk or other ingredients, depending on the type of chocolate being prepared.
The main difference between Philippine chocolate and regular chocolate is that Philippine chocolate uses unique cacao varieties, such as Criollo and Trinitario, which have a distinct flavor profile because of the country’s ideal growing conditions and diverse terroir.
The chocolate Philippines has a wide range of sweetness levels, from semi-sweet in dark chocolate to creamier and sweeter milk chocolates, thus making it available for both less sweet and sweeter taste-seeking consumers.
Chocolate in the Philippines is made primarily from cacao beans, milk, sugar, and different local spices and variations. They create a popular native beverage called tsokolate from these ingredients. It is a thick, rich drink served as a hot or cold sweet treat. It is also made into other desserts and snacks like chocolate bars, truffles, and pastries.
