About 1919 Chocolate
It all started in 2019, when Kay brought home beans from her family's century-old cacao farm in Batangas, introducing Karl to the world of chocolate-making. He spent some time working on a tiny personal project before beginning to produce small quantities for family and friends. The creation of 1919 Chocolate was supported by everyone.
They hold the opinion that flavor begins at the very beginning. As a third generation cacao grower, Kay is in charge of maintaining and replanting the farm's century-old Criollo trees. The cocoa trees that grow fruit have a long history, and current post-harvest and fermenting techniques combine to produce 1919's distinctive flavors.
Karl, the primary chocolatier responsible for the 62% Tree-to-Bar Chocolate that took home Silver at the 2020 UK Academy of Chocolate Awards, carefully supervises and directs the process. He directs the development of special edition recipes, processing methods, and cacao roast profiles.Initially, 1919 just wanted to make chocolate bars that their loved ones could consume. Since then, they have expanded into several chocolate varieties and infused bars that highlight more of the distinctiveness of their heritage farm.
 
Tasting profile
A Filipino favorite, our ube chocolate combines the rich, earthy flavor of ube with the indulgent creaminess of milk chocolate. It's a unique and unforgettable flavor experience.