Adopt a cocoa tree from the "Serge's farm" farm in Davao City (Philippines) and receive your Serge's baking chocolate at home. Rolando will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt a cocoa tree from our farm in Davao City (Philippines). When placing the adoption you can choose a name which we will use to identify your cocoa tree. Rolando “Serge” Bueno works with other retired marines in his community to plant and process cacao. While they have planted a number of other cacao varieties over time, they are now focused on cultivating the disappearing Heirloom Criollo - an endangered variety that is one of the most sought after in the world due to its rarity and unique flavour profile. The first Criollo trees were transported and planted in the Philippines through the Acapulco-Manila Galleon Trade in 1670, which developed into a rich culture of preparing a local chocolate drink called tablea or sikwate that was passed on from generation to generation. However, domestic cacao production and chocolate consumption began to decline with the introduction of commercial brands in the 20th century. Rolando and Auro Chocolate are committed to preserving this important part of our history and heritage and to elevating the standard of cacao and chocolate by restoring Criollo production and transforming it into fine chocolate. The fine Auro chocolates have already won various awards: You can find them under the Top Ten Best Quality Beans Local Category (Davao City 2018). Also in Great Taste 2018 they got 2 stars for the 64% dark chocolate. The 100% unsweetened chocolate won the Academy of Chocolate 2019 Gold, and the 42% milk chocolate with cacao nibs the Academy of Chocolate 2019 Bronze. Your adoption is NaN years old and its maximum lifespan is 30 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and guarantee you the delivery from the production of other units. The fine Auro chocolates have already won various awards: You can find them under the Top Ten Best Quality Beans Local Category (Davao City 2018). Also in Great Taste 2018 they got 2 Stars for the 64% Dark Chocolate. The 100% Unsweetened Chocolate won the Academy of Chocolate 2019 Gold, and the 42% Milk Chocolate with Cacao Nibs the Academy of Chocolate 2019 Bronze. Your adoption produces an average of 1000kg of cacao beans each season. With this amount we can produce around undefinedkg of Serge's baking chocolate.
We will send you the box that you choose when placing the adoption. __Serge's small baking box__ 2 x 64% dark chocolate coins (150g each, pouch) 2 x 42% milk chocolate coins (150g each, pouch) 2 x 64% dark chocolate bar (50g each, bar) 2 x 42% milk chocolate bar (50g each, bar) __Serge's big baking box__ 4 x 64% dark chocolate coins (150g each, pouch) 4 x 42% milk chocolate coins (150g each, pouch) 4 x 64% dark chocolate bar (50g each, bar) 4 x 42% milk chocolate bar (50g each, bar) __64% dark chocolate__ Rich cacao flavour highlighted with raisin and dried fruit notes. __42% milk chocolate__ A unique milk chocolate bar with a pronounced cacao taste and a smooth creamy texture. The average shelf life for these products are 16 months for milk chocolate and 24 months for dark chocolate from manufacturing date. They are ready to be enjoyed directly out of the package and can also be used in a wide variety of cooking and baking applications. Chocolate is best stored in a cool, dry place away from direct sunlight and strong odours between 16-18 degrees Celsius. It is also best to properly seal the product once opened because the chocolate easily absorbs odours around it. The main cacao harvest season in the Philippines is between November to February. Farmer Rolando and his team carefully harvest the cacao pods that grow directly on the tree trunk and branches using a machete once they are perfectly ripe. All the pods are collected in the center of the farm and then broken to separate the thick husk from the white wet cacao mass that is placed in wooden boxes. The cacao is carefully fermented in these wooden boxes for a period of 5 to 6 days to bring out its complex flavours. It is during this crucial stage that the cacao beans turn from white to brown. The cacao is then naturally dried between 8 to 12 days, and aged in our warehouse for around 3 months. After the beans are aged, they are delicately roasted and crafted into fine chocolate in the Auro Chocolate facility. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Quand le recevez-vous?
You may select the delivery date of your box as suggested by the Farmer at check-out.