Cacao de Bola, A Philippine Chocolate Masterpiece

January 6, 2021January 6, 2021 Migo V. 0 Comments Cacao de Bola. Raquel Ochoa, The Chocolate Chamber

If Europe has Queso de Bola and Tarturo, the Philippines has Cacao de Bola

Just a mention of the word ‘cacao’ and we immediately associate it with chocolates, sweets, and dessert. This is, of course, a fact but not the entirety. And Ms. Raquel T. Ochoa, President and Founder of The Chocolate Chamber, has made it her life’s goal to uplift the image of Philippine Cacao and Chocolate Tradition starting with Cacao De Bola.

Cacao de Bola was first introduced by Ms.Ochoa at the Le Salon du Chocolat-Chocolate Festival in New York last 2016. Just like salt and pepper, it can be used for garnishing all types of food like pasta, pastries, pizza, your favorite dishes, and even tea! It will give any of your fave food a new, more flavorful twist.

‘My goal is to make cacao a part of everyone’s daily habit and not just with chocolates and sikwate,” said Ms. Ochoa.

*TCC Chamber Keeper Jonathan Ochoa garnishing the Chocolate Mint tea with Cacao de Bola*

Unlike commercial chocolates, regular consumption of cacao is proven to lower blood pressure, reduce diabetes, cholesterol, and inflammation.

As the Consultant for Cacao Farm Tourism, she promotes Philippine culture and values through ethical and sustainable cacao production and processes. In fact, The Chocolate Chamber was chosen as the official giveaway for APEC and ASEAN delegates in 2015 and 2017. She also has been invited to talk at TEDxChiangMai in Thailand and to culinary students in Guam, Indonesia, California, and more. Garnering the title ‘Chocolate Queen’, she was also named among the 100 Most Influential Filipina Women in the World by the Filipina Women’s Network.