Bean to bar: Artisanal chocolates from Davao

It all started from the idea of creating chocolate made by Filipinos for Filipinos, and the world. 

Business partners Mark Ocampo and Kelly Go are both passionate to perfect the art and science of producing high quality cocoa and chocolates with an artisanal approach. 

Chocolate Hazelnut spread
They turned their idea into a reality when they ventured into the heart of Davao and met a lot of eager cacao farmers who were instrumental in the discovery of one of the rarest heirloom cacao varieties, Criollo Porcelana. They realized that this “long-forgotten national treasure was just waiting to be refined, polished, and transformed into products as precious and remarkable as gold.”

Having pure cocoa, available in nibs and mass, as well as couvertures in full-bodied rich chocolate flavors with tropical fruit notes and creamy and smooth textures at their disposal, the chocolate partners were able to bring the most complex confections to life. The artisanal Auro Chocolate line was then born. 

Auro highlights a gold standard in chocolate making. Its name, after all, is derived from Au, the chemical symbol for gold in the periodic table combined with “oro,” which means gold in Filipino and Spanish. This represents a new way of looking at an old tradition, which is exactly what the company aims to represent.

Chocolate business partners Mark Ocampo and Kelly Go
Auro celebrates Filipino heritage and innovation in every chocolate bar masterfully created with strong cocoa and delicate fruity notes. 

In addition to producing exceptional chocolates, this proudly Filipino bean-to-bar company empowers local farmers in order to sustainably create the finest single-origin cocoa and chocolate products.

They work directly with farmers to select the best cocoa beans that thrive on rich volcanic soils amidst the lush tropical forests of Davao. Auro is at present working directly with over 10 cocoa producing cooperatives and 80 individual farmer entrepreneurs. More than 1,000 families and 2,000 hectares of farms have benefited from its programs.

Auro revives the long-forgotten Criollo Procelana, one of the rarest heirloom cacao varieties, that grows in Davao in its dark and milk chocolate varieties. 
In order to elevate the standards of cocoa and chocolate production in the Philippines, Auro invested in a 2,000-square meter factory equipped with the latest European technology. The facility located in Calamba, Laguna is designed to meet the strictest international standards. This factory does more than just producing fine chocolate; it was designed specifically for learning and collaboration to invite everyone, both public and professionals alike, to appreciate the bean-to-bar chocolate making process.

The artisanal Auro Chocolate line is among the latest Filipino specialties now available at Kultura, on the 2nd Level of SM Makati.

Topics: chocolate , made , Filipinos , Mark Ocampo , Kelly Go , cocoa , chocolates , artisanal , approach.
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