The story of Theo & Philo was born from a passion for cuisine, bold flavors, and the timeless love affair of Filipinos with chocolate.

Theo & Philo
Theo is short for Theobroma Cacao, the scientific name for the cacao tree, which is the origin of all chocolate. Cacao beans can only grow in regions within 20 degrees of the equator, making the Philippines an ideal place for cultivation, a fact rooted in the country's agricultural heritage. The Philippines was the first country in Southeast Asia to cultivate cacao trees.

Philo is derived from the Greek word philos, which means love. Love for the Philippines and its many flavorful characteristics, and a love for chocolate.

Philo Chua, the chocolatier behind Theo & Philo, realized he could help introduce his country's proud chocolates to the world. Since then, Philo has made it his personal mission to develop a business rooted in sourcing and crafting high-quality chocolates directly from its roots. Theo & Philo means “chocolate and love”, the same elements that go into every Theo & Philo chocolate bar.

Today, Theo & Philo proudly highlights high-quality local ingredients - cacao beans from Davao in Mindanao, where fertile lands and temperate climates produce some of the region's best cacao, and the world-renowned sugar from Bacolod - and the renowned craftsmanship of Filipinos by sharing the distinct culture and bold flavors of the best single-origin chocolates on this side of the world. Each Theo & Philo chocolate bar is a masterpiece, carefully crafted to capture the rich heritage of Filipinos.