In the next few years, Auro's gameplan is to become the number one chocolate brand in The Philippines with its passion for its products as well as their origins. 
bean to bar concept


Nothing like a great local brand that you can proudly show off to the world. Auro aims to honor our long and rich cacao history in the Philippines while elevating the standards of production by investing in the best processes and latest technologies. Mark Ocampo and Kelly Go thought of the idea when they saw a certain chocolate brand in the US that get their beans from Davao. They refined their business through sustainable partnerships with farmer cooperatives and bringing the rarest cacao variety in the Philippines.


Perfection is evident from the sourcing of beans, to the craftsmanship, to collaborating with leading manufacturers based in Germany such as Netzsch and Buhler to create a high-standard chocolate factory which is now based in Laguna.
This was celebrated by both chocolate enthusiasts, fellow entrepreneurs, and people from the media during the recent launch of Auro in the Manila House Private Members Club in Bonifacio Global City.

It became of interest for me to attend the said event since I used to work with chocolate before, making truffles and having my friends and family try it. There also came a point where I struggled to find the perfect chocolate (I was using couverture back then) so I had to quit. I've tried other kinds of high-quality chocolates but nothing came close as soon as I discovered Auro.   

Apart from selling their different variations of chocolate (couverture blocks and coins) depending on the percentage of cacao, they also sit in retail boxes, available at their showroom at the Fabtech Building along Paseo de Magallanes. 

Aside from munching on fine chocolate coins, Auro also featured other savory food while we enjoy the music and wait for the program to officially start.

Jamon Serrano with 72% Dark Chocolate Baguette
Personally, I never thought these pairings are even possible. But all the food photos on this post are super delish.

Personally, I never thought these pairings are even possible. But all the food photos on this post are super delish.

Pumpkin Soup with White Chocolate Foam and Chocolate Liqueur Dust


 The pumpkin soup is a standout winner.

Seared Salmon with White Chocolate Cauliflower Puree and Scallion Oil Tare


 And the salmon and roasted beef belly with that chocolate infused puree and sauce is just divine.



Licad, Nina. Nine vs Food (2017, July 7) Local chocolate brand Auro finally perfects its "bean-to-bar" concept.