Krone Chocolate: Reimagining Philippine Cacao

In the lush landscapes of the Philippines, a chocolate revolution is taking place. Krone Chocolate, an artisanal brand, has found a special place in the hearts of chocolate enthusiasts with its unique flavored chocolate bars and tableya, a testament to the passion and innovation of its Owner and General Manager, Mr. Gabriel Santos.

Unveiling the Sweet Symphony of Philippine Cacao: Krone Chocolate's Journey Redefines Flavor, Innovation, and Sustainability, One Bar at a Time I Photo: Krone Chocolate

A Sweet Beginning

"My brother conducted a thesis on the cacao industry in the Philippines. To conduct our research, we attended expos and bazaars where growers and processors were present. We discovered that there is a demand, and certain aspects of the process-flow can be fine-tuned to produce unique chocolates. The Cocoa Foundation of the Philippines also inspired us," shared Gabriel Santos.

Starting any venture comes with its share of challenges, and Krone Chocolate was no exception. Gabriel Santos acknowledged, "Small sales are a challenge. We're establishing a farm and a nursery. The supply chain is also partially broken. Both of these issues are being addressed through networking and marketing."

Nurturing Local Cacao Farmers

Krone Chocolate's commitment to supporting local cacao farmers is unwavering. Gabriel Santos stated, "We source our cacao supply from our farm partners in the Davao region. We're also exploring other less common sources or origins. Recently, we obtained cacao from Salvacion in Ormoc, and we are in touch with the Merida Agricultural Office to connect us with their growers. Last year, we purchased the produce of cacao farmers in Antipolo."

What sets Krone Chocolate apart is its ability to showcase the diversity of Philippine cacao.

"Each origin has different soil composition, weather, flora, and fauna," explained Gabriel Santos.

"We highlight these subtle differences. Some regions produce a nutty profile, while others offer a fruity profile. These are the two most popular flavor profiles. However, there are other areas that can produce floral and spicy notes. We offer not only chocolate but also the experience."

Krone Chocolate's innovative approach to manufacturing involves roasting low and long.

"This allows the fruit and nut flavors to develop without burning them; it is forgiving to deviations, and you can incrementally adjust until you reach your 'sweet spot,'" Gabriel Santos explained. "Many producers use a high roast profile, which results in a uniform cacao flavor. This applies to fermented, under-fermented, and beans of inconsistent quality and flavor."

Addressing Industry Challenges

Santos discussed the challenges facing the industry, stating, "Many trees are being cut down to make way for different crops. Additionally, the high cost and sometimes the unavailability of fertilizers are impacting the growers. Pest and disease are also significant problems. Unfortunately, these issues cannot be addressed solely by individuals or entities. Many people are resistant to adopting new technology. In my opinion, balanced fertilization is the best approach. If we lack funds to purchase synthetic fertilizers, we'll have to produce our own and even adopt the KNF (Korean Natural Farming) model."

Krone Chocolate has expanded its reach through social media, networking, and participation in events, gradually building a brand that resonates with a broader audience. Gabriel Santos acknowledged that this is a lengthy and challenging process, but it will ultimately lead to growth.

A Path to Excellence

The success of Krone Chocolate lies in its minimalist packaging, emphasizing the use of minimal ingredients. Gabriel Santos stressed, "Use as few ingredients as possible. We don't require food preservatives and additives, as well-stored cacao can last for decades. For the raw materials, particularly the cacao beans, we follow standard fermentation protocols."

Gabriel Santos revealed their ambitious plans: "We are in the process of building our farm and nursery. Once we've saved enough, we'll invest in establishing our own tavern and an educational training site. We will also expand our sources of cacao to promote other regions."

"Sustainability and environmental responsibility play a significant role," declared Gabriel Santos.

"If the soil is unhealthy and the ecosystem is damaged, it will be difficult to develop high-quality fruits, pollinate our flowers, and fend off pests. There are ways to practice sustainability, particularly through the use of indigenous microorganisms and leaf mold."

Gabriel Santos offered valuable advice to aspiring entrepreneurs in the food industry, emphasizing the importance of personal well-being, continuous learning, punctuality, and networking. He highlighted, "Your network is your net worth. Connect with people, learn from mentors, and surround yourself with individuals who share the same goals. Your network will bring you clients and reveal areas for development. Without a network, you'll have no suppliers, no customers, no innovations, no products, and no market."

Krone Chocolate's journey is a testament to the potential of the Philippine cacao industry. As they work toward making Philippine chocolates the gift of choice and becoming a global sensation, Krone Chocolate is redefining the narrative of local cacao, one bar at a time.

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