Theo & Philo was born out of a passion for food, bold flavours and the timeless Filipino love affair with chocolate.
Theo is short for Theobroma Cacao, the scientific name for the cocoa tree, the source of all chocolate.
Cocoa beans can only grow in regions within 20 degrees of the equator. The Philippines is therefore the ideal place to grow them, which is explained by the country's agricultural heritage. The Philippines was the first country in South-East Asia to grow cocoa.
Philo is derived from the Greek word philos, meaning love. Love for the Philippines and its many flavours, and love for chocolate.
Philo Chua, the chocolatier behind Theo & Philo, realised that he could help introduce the world to his country's proud chocolates.
Since then, Philo has made it his personal mission to develop a business rooted in sourcing and making high-quality chocolates directly from his roots.
Theo & Philo stands for "chocolate and love", the same elements that go into every bar of Theo & Philo chocolate.
Today, Theo & Philo proudly celebrates high-quality local ingredients - cocoa beans from Davao in Mindanao, where fertile soils and temperate climates produce some of the best cocoa in the region, and world-famous sugar from Bacolod - as well as renowned Filipino craftsmanship, sharing the distinct culture and intrepid flavours of the best single-origin chocolates this side of the world. Each Theo & Philo chocolate bar is a masterpiece, carefully crafted to capture the rich heritage of the Filipino people.
