The Philippines falls within the 20/20 zone which is amenable to cacao growing. When Philo Chua discovered this he wondered why there were not any single-origin chocolates being produced there. In 2007 he moved from Pittsburgh back to the Philippines to shine a light on "homegrown cacao." In 2010 he debuted Theo & Philo Chocolate maker which uses cacao from Davao. He started with 2 bars but now has many inclusion bars that highlight the unique cultural flavours of the Philippines.

I open their 66% Green mango and Salt bar and their Turon Milk Chocolate bar

Theo & Philo Chocolate
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**Let's be chocolate buds!**
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