Craftsmanship includes the perfection of a skill or profession. For Tigre y Oliva, it is the art and science of chocolate creation. We aim to create unique pleasurable experiences and memories for customers through our chocolate.
Excellent products come from excellent ingredients. The company currently sources its cacao beans from farming communities in the Philippines. Cacao is harvested through careful selection of ripe pods. Fresh beans are fermented utilising techniques specific to each variety which allows for unique flavour development in our chocolate. When ready, the beans are gently sun-dried under solar dryers. Once ready, the cacao beans are shipped to Manila for chocolate production.
Each origin is processed in small batches with roast profiles specific to their individual characteristics. This process gives respect to the distinct characteristics of each micro-origin as well as changes in seasonality.
Our chocolate is stoneground and conched for hours to allow for a fine smooth texture and full development of the mixed flavours.