Text and photo by Lucien Libert Paris (Reuters) – It is hard to come up with something new
Forget hot chocolate: A cold drink made from parts of the cacao fruit usually thrown away aims to
When it comes to food pairings, chocolate and coffee seem like an obvious choice. Humans have cultivated cacao
We still might be a long way to go before the economy returns to its usual state—but this
Bean-to-bar company Auro Chocolate, whose produce is among the Top 20 Best Cacao Beans in the World, has
Who would’ve thought that cocktails can come in bottles? As the Filipino drinking culture evolves occasion per occasion,
Mark Ocampo, co-founder and managing director of Auro Chocolate, says that a bean-to-bar business is feasible for anyone
The United Nations Environment Programme awards the Young Champions of the Earth Prize to 20-year-old Filipino chef Louise
On Sept. 11, the Filipino bean-to-bar chocolate company Auro Chocolate received five awards at the Asia-Pacific leg of
Making chocolate, like all sub-areas of agribusiness, isn’t an isolated affair. It’s a complicated, labor-intensive process that shapes