Started from a search of one’s spiritually and founded not just her passion but also the gold in chocolates.
Back in 2010, during a difficult time Ms. Jackie Go was in pursuit of her higher being and at the same time was prospecting for the best cacao in the country. All along Ms. Nieva Cornejo was with her. She helped looked for farmers and founded the criollo porcelana, the rarest variety of cacao in Davao. Yet farmers didn’t know its true value and the market was not in good shape they were cutting down trees. So they worked hand-in-hand with these farmers to restore cacao production. Bringing bean-to-bar concept to a whole new level.
Despite their success in finding the gold of chocolate, they stopped after two years since chocolate making seemed to be just out of passion and not as a business. Though by fate they started the production again in 2014. Having the family involved, Ms. Kelly Go, the daughter of Ms. Jackie, together with Mark Ocampo as the Managing Directors of Auro today. Elevating tablea to a world class Filipino made product.
Wondering what’s with the name Auro? They started, as Filipinas Oro de Cacao, Inc. but as a trade name, it is not catchy. They did some research and being criollo as the gold of cacao they used the chemical symbol of gold which is Au. Furthermore, “Auro” in Latin means gold.
To date, Auro has five products divided in two varieties, the Dark and White. White has two kinds, 32% White Chocolate and 42% Milk Chocolate. The Dark has three kinds, 55% Light Dark, 64% Medium Dark and their coveted 77% Very Dark.
Auro also believes that chocolate is not just for dessert but as an ingredient in creating amazing dishes as well. So they showcased a very chocolatey Menu during the launch last Thursday, May 11th.
And of course to end the night with lovely desserts made by amazing chefs.
Can't get enough of BLOCK, a part of an entremet made with #AuroChocolate 42% Milk chocolate mousse, Pili nut butter mousse, Raspberry confiture, Vanilla sponge, Marshmallow and rice crispies crust, 42% Milk chocolate and milk jam glaze. The combination of flavors and textures is 💯!! 👏 Grateful for this collaboration for #TheLaunch, @chefmikoaspiras!
Layers of chocolate goodness by pastry visionary Chef Miko Aspiras (@chefmikoaspiras) for #AuroChocolate #TheLaunch 🍫 DARK OF THE MOON is made with Auro 77% and almond nougatine mousse, Chocolate Green mango and Almond joconde, 55% Dark chocolate mousse with salt, 77% Dark chocolate glacage. 😍 Many thanks Chef Miko for celebrating #ProudlyFilipino creativity with us! ❤
We know it's a @chefmikoaspiras creation when it looks good and tastes good! 🙌 BUBBLES is artfully crafted as part of an entremet with white chocolate mousse with fleur de sel, Salted egg crème brulee, Vanilla sponge, Caramel walnut mousse, 72% Dark chocolate and walnut croquant, White chocolate glacage. Indeed, something beautiful to indulge during #AuroChocolate #TheLaunch! 😍
Beyond bean-to-bar, Auro Chocolate.