FAQs

Chocolate & Product FAQs

What does bean-to-bar chocolate means?

Bean-to-bar process means that we are involved in every step of the process from the farming and processing the beans all the way up to packaging and retailing the product.

What is beyond bean-to-bar?

We go beyond the bean-to-bar process because in our process, we do not forget about the wellbeing of the farmers. Part of our core is to empower the farmers by providing them with all the means to inspire quality through various workshops. We teach them how to treat their farms as business and different ways to earn even when the harvesting period is over. It is not only the art of chocolate making and cacao farming that we wish to elevate but as well as the lifestyle of all the farmers that we work with.

What is couverture chocolate? Is there any difference from other chocolate?

Couverture chocolate uses cacao butter and cacao mass. The couverture we make only contains 100% Cacao butter and no other vegetable fats. In contrast, compound is made with other fats to lower cost as it used less expensive hard vegetable fats such as palm oil. The difference in taste and overall quality of the two types of products is significant!

What does the percentage of cacao in your chocolate bars represent?

The percentage refers to the amount of cacao present in each bar. The higher the percentage, the stronger the cacao flavor in the chocolate.

Can we use your chocolate for cooking or baking?

Yes, our Classic Collection is perfect for both cooking/baking and you can eat it as it is.

What would you recommend for someone who wants to limit their sugar intake but still wants to enjoy chocolate?

We recommend our 77% Dark Chocolate, 85% Dark Chocolate Mana, 85% Dark Chocolate Regalo, 100% Dark Chocolate Saloy and our 100% Tablea. Our cacao nibs also contains a lot of good fat and fiber, making it perfect for those on a keto diet.

Are your products gluten-free?

Yes, all of our products are gluten-free.

What sugar do you use?

We use local cane sugar for our products. As you can see, we use relatively less added sugar in our bars than many other conventional snacks. We also use organic-certified muscovado sugar for our Reserve collection.

Are your products vegan friendly?

Yes, all of our cacao and dark chocolate produced are vegan.

Are your products organic?

Our partner farms practice organic farming and we are currently working on getting them certified.

What are Nibs?

Nibs are crushed and ground roasted cacao beans. This product is considered a super food rich in antioxidants, minerals and fiber. It is incredibly versatile and can be used as a healthy topping or a snack in itself.

Is it okay to use / eat chocolates with gray streaks?

The gray streaks are called fat bloom and are caused by rapid temperature changes in the chocolate, usually when the chocolates melt or get warm then cool without being properly tempered. 

The streaks are harmless swirls of cacao fat that rose to the surface when the chocolate was heated up then cooled. For crystal-like formations on the surface of the bar, those are “sugar bloom” and the chocolate is still safe to use or consume. In both cases, the chocolates can be melted and still be used normally.

However, if there is mold or anything that’s furry on the surface, it is an indication that the chocolate got damp and should not be consumed.

Is higher the cacao content/percentage, the better?

Not necessarily. As cacao percentage indicates the present amount of cacao in the chocolate and determines the intensity or sweetness of the chocolate. 

It is still subjective and depends on your preference. We make a wide range of chocolate suitable for everyone’s tastes!

Is cacao percentage the main indicator of quality?

Not exactly. There are a lot of factors to consider when crafting a chocolate and its quality diminishes if any of the steps are overlooked.

As for Auro Chocolate, we have strict quality programs that include segregation of beans and proper post-harvest procedures to optimize flavor. In addition to that, we have invested in a 2,000 sqm factory equipped with the latest technology compliant with industry standards. Click here to know more about our Factory

Auro Chocolate-Cacao Origin

Where do you source your cacao beans?

We do not own nor operate any of the farms. What we have is a sustainable partnership with over 2,000 farming partners in Mindanao. Find more information here.

Where is your factory located?

Our factory is located in Calamba, which is in the northern part of the Philippines about 45 minutes away from Metro Manila.

Chocolate Storage FAQs

How do we store your chocolate?

Our chocolate products are best stored between 16 to 18 degrees Celsius, away from direct sunlight, and protected from high humidity.

Can we store it in the refrigerator?

We do not recommend refrigerating or freezing the chocolates because rapid temperature changes negatively affect the quality and cause it to develop fat bloom (with gray or white streaks on the surface of chocolate).

In the absence of a dry cool place, you can also put the chocolates in a ziplock bag or any airtight container before placing it in the driest area of your chiller. It is also recommended to naturally warm up the chocolates at room temperature for at least 20-30 minutes before consumption.