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Be An Award-Winning Chocolatier At The Malagos Chocolate Museum

Ida Damo
Ida Damo | Jul 03, 2017
Be An Award-Winning Chocolatier At The Malagos Chocolate Museum

Malagos Chocolate has been recognized in the past 3 years with silver and bronze awards at the international competition for chocolat, the Chocolate Academy, for their drinking chocolate.   

This year, their 65% and 72% dark chocolate bars won the bronze and a commendation for its 85% dark chocolate bars.

Malagos Chocolate aims to uplift the lives of the cacao farmers and winning awards in the international arena would shine a light on the industry and thus, give focus on the farmers.

This is what you get when you try the Malagos Chocolate Museum’s tree-to-bar experience.  It takes you to the heart of the chocolate— from the farm to the museum and from bitter to sweet.

Read:  Chocoholics, Rejoice:  The Philippines’ 1st Chocolate Museum Now in Davao  

At the farm, thousands of trees are in various stages of producing the cacao fruit.  You get to see the flowers, the small up to the ready-to-harvest fruits.  

Then they will show you how they open the pods and even get to try eating the pulp surrounding the seeds.  Don’t bite through, though.  The seed is bitter.  The seeds are then placed in fermenting boxes from 3 to 5 days and then left to dry in the drying sheds.

In a previous article, I have detailed the process of producing the raw chocolate: First, the cacao pods are opened, pulp of the cacao is eaten. After that, the beans are roasted and dried, and the seed cover is removed.

After that, the nibs are produced, and the chocolate is placed in molds and grilled. Finally, the product comes out, where it involves tasting the pure and unadulterated tsokolate.  

After the farm, we then go to the Chocolate Museum where a giant chocolate is prominently displayed at the reception area and the various awards garnered by the Malagos 100% unsweetened chocolate drink can be seen.

It is an interactive museum where you can learn the history of how the cacao came to the Philippines, the evolution of the process of making chocolate, the history of the Malagos Chocolate, the various types of cacao, how to know if you’re chocolate is real, and various facts and trivia.

It even has a children’s play area where adults can also have some fun.  Then it is time for the chocolate lab where you make your own chocolate.

You are required to wash your hands, put on a hair net, an apron, and gloves.

For PhP 450.00, you will be given 250 grams of pouring chocolate and a choice of six toppings from cashew nuts, pecans, dried cranberries, mangoes, mint, tarragon, rosemary, lemon balm, raisins, dried sultanas, rock salt, pistachio, walnuts, chili flakes, and sprinkles.  

Choose a mold for your chocolates and then it is time to “assemble” your chocolates.

For 250 grams of chocolate, two molds is just right.

I chose dinosaurs and flowers and for my toppings I got pecans, mint, cashew, dried cranberries, dried mangoes, and pistachio.

You can either put a base of chocolate, your toppings in the middle and then another layer of chocolate or just toppings then chocolate.  I did the first option.

After filling the molds, it is placed in a drier for 15 minutes and then it is time to unmold your chocolates.

Since it is made from the award-winning chocolate that Malagos is proud of and famous for, your artisanal chocolate is 100% guaranteed to be pure and definitely delicious dark chocolates.

How to get there: 

Davao City can be reached by plane from Manila and Cebu.  Major airlines have daily flights to Davao.
Malagos Chocolate Museum is at the Malagos Garden Resort in Calinan, Davao City which is an hour by land from the Francisco Bangoy International Airport.

Read related stories:
Chocolate Festival:  Celebrating Davao’s Love for Cocoa! 

Is Philippines The Next Top Producer of the Sweetest Chocolates in the World? 


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