Not so sure which one we are currently using but the usual with be premiere or cocoa town.

Unfortunately we do not know

Good luck on your cacao journey 🍫

Hi from davao 🥰

We do not have the prices maam🥰 depends po sa area and your immediate market.

Wow thank you for letting us know. We are happy to see na nakatulong po ang videos namin

You will probably have to get that information with their local branch offices

Thank you

please check our website www.cacaoculture.ph

Thank you for sharing. We did start our KZbin channel thinking of Philippine based audience but slowly realized that a global audience is growing. We will try and improve.

Online is my best recommendation. Not sure where you are located

Depends siguro on which brands of local Philippine Chocolate 🍫 but there are truly a lot of factors that goes into making quality chocolate. One of the largest hurdles is the machine. It is a truly expensive business to get in to kaya konti lang maka kuha ng texture ng chocolate that we mostly have grown accustomed to. Sa taste naman same… the quality of the beans plays an important role, the quality of the other ingredients as well play sa factor of making quality chocolate. While taste is very subjective, please visit our website www.cacaoculture.ph for our curated selection of Philippine Chocolate brands and products 🍫🥰🇵🇭

www.cacaoculture.ph

We have answered this in one of our videos . While it can be done it will be very difficult with manpower to climb up and down the hill to maintain the farm and during harvest time. Also soil erosion for the inputs

Hi Andre, would love to be able to do this but unfortunately we are not exporting beans and fully consuming whatever we produce at the farm for our chocolate shop operations

Pasensya na po 🥰

Yes po dapat dry po sya before roasting

Yes sugar and other dry ingredients are added during the grinding process

Check our chocolate making videos

We are unfamiliar of the product or the brand process of your supplier. My best guess is that when they winnow, (separate bean shells from the cacao nibs) after roasting, they might be able to fully separate the shells. This will not melt and may show in the end product. Yes this shells may be small and fine which may cause sandy texture as well. I hope this information helps.

Thanks for taking the time to reply! The tableya I used was homemade and purchased from a local seller. Could the sandy texture (similar to uncooked ground rice) be because the shells of the cacao nibs were not properly separated and ended up being included in the tableya? I also heard from two other local sellers that some makers add rice or peanut additives-could that be a factor as well?

it could but we have not personally encountered adding rice or peanuts in our area so I really couldnt say.

Hi we have stopped our seedlings operation to focus on farm production and chocolates

Thank you 🙏

that’s definitely not the reason 🥸

You’re welcome! 😊 thank you for watching

We haven’t tried personally. But that is still an intriguing part of the process. I am interested in using a depulpper (i think) a machine that is able to get some pulp off the beans and you can proceed to continue to develop other products like juice

Have not explored this possibility at the moment

We gave 2 shops in Davao City. You can search for Cacao Culture in google maps 1. Our flagship store is in Juna Subdivision 2 our other store is at Poblacion Market Central

How is it ?