February 17, 2014

THE NEXT SEAT FOR THE PHILIPPINES PRIDE IN CACAO AND THE PHILIPPINE'S "BELGIUM" HOME OF GREAT CHOCOLATES...


“The next seat for the Philippines pride in Cacao and the Philippine’s “Belgium” home of great chocolates”

“If you work with your hands,
You are a Laborer…
If you work with your hands and mind,
You are a Craftsman…but…
If you work with your hands, your mind and your heart,
You are an Artisan”.

They are from Cagayan North for ten years who barely drinks coffee. Instead, they indulge so much in having hot chocolate almost any time of the day. And now they have worked their way out using their “hands” to produce chocolate balls or tableas. Putting two things into action, one by enjoying the drink that they truly loved for years and second by working by hands to make a decadent of chocolate has now taking in the center stage to give a local chocolate produce a different angle.

Combining with their “hearts” and “mind” and with so much love and passion for chocolate, they made the effort to make thorough studies and research. Venturing into the chocolate business is never been easy and one should never go wrong with it. Every detail must be carefully studied and analyzed. And as a true “craftsman” with all the combined characteristics, they eventually gave birth with Choco Loco Gourmet of Chocolate as their company name. Originally situated in the heart of Cagayan, the company is now residing in another strategic location in Antipolo Rizal, a “soon to be” seat of the Philippines pride in cacao and Philippine’s “Belgium” home of great chocolate.

“They have worked with their hands involving their hearts and mind, now they were the true Chocolate Artisan of our time”. The company Choco Loco Gourmet of Chocolate has come up with a Festival this February. There were a lot of food and beverage event happening here and there, chef competing and showcasing their talents and skills in cooking and baking while it is very seldom that these food and beverage exhibit has focus on our local produced non commercialized/branded chocolates. In this event, it has been conceptualized carefully that the objective of this festival will be primarily on the locally produced chocolates. There were seminars and forums about various methodologies and modernize technologies involving cacao farming, chocolate manufacturing and processing and other business opportunities.

Various key players in the Cacao/Chocolate Industry and government sectors are invited on this first of its kind Chocolate Festival and Exhibition. Cacao Farmers and Processors, Rizal Provincial/Municipal Agriculturist, Schools in Metro Manila with food and hospitality related courses are among the many. Government sectors like DOA or the Department of Agriculture (Central Office- AMAS) DTI (Department of Trade and Industry), DOST (Department of Science and Technology) and TESDA (Philippines' Technical Education and Skills Development Authority) Artisan Chocolate Makers and several merchants and exhibitors will grace the said event.

There will be some International suppliers represented by their regional delegates in the Philippines like the PURATOS Phils. PURATOS (Belcolade and Carat brands of Belgium) is a global company with subsidiaries in 63 countries worldwide. They manufacture in 50 plants extended over the four continents and have 100 countries to market the product. Global Headquarters is situated in Brussels in Belgium.  Transworld Enterprises, a part of the Continental Group of Companies focusing mainly on the bakery equipment and food service tools and equipment will also be participating. Selabourne, brand name carried from Barry Callebaut of Malaysia will be joining as well. Selbourne brand with headquarter in Zurich Switzerland will be represented by regional delegate from Malaysia. DLA Naturals is a producer of nutrition products, cosmetics and bakery ingredients founded in Subic Philippines, owned and operated by Belgian entrepreneur will also be part of the festival.

Philippine Chocolate Festival has commenced last February 12, 2014 and successfully concluded the said event last February 16, 2014.Various activities has been initiated and conducted a free seminar on day three February 14, 2014. Guest Speaker Mr Wiley Dingayan discussed the topic about the “Introduction to Cacao production”. While Mr Alex Luzano, owner of Choco Loco GOC talked about the business opportunity in the cacao industry. Dra. Jesusa Luzano (owner of Choco Loco GOC) taught a lot about chocolates and how to temper.  She emphasized the 3 important elements in tempering, which are the following: melting, cooling and working. Each phase must be considered and reviewed carefully to successfully attain your goal in chocolate making.  She discussed the difference about the covertures chocolate and the compound chocolate. Covertures chocolate is made of very high quality chocolate that contains extra cocoa butter. That means, a higher percentage of cocoa butter the more sheen the chocolate would be plus the proper tempering, were just few to consider when making chocolates while compound chocolate on the other hand contains hydrogenated fats or palm oils. It tends to be thick and sticky.
Following next day event, it was well attended by some renowned personalities in the food industries like, cooking demo by Chef Zhe Jacinto, demo presentation of Batirol by Mrs Diane Tan-Andin, chocolate cocktails presented by Chef Ricardo de Guzman, chocolate moldings by Mark Jaye Mercado and “How to Bake Chocolate” by Chef Luis Napoleon Sol III. Lastly, owner and event coordinator Mr Alex Luzano of Choco Loco GOC presented some chocolate products to the audience. It was almost a weeklong Festival and was surely a beginning and an open door chocolate business opportunity for us Filipinos.

“From Bean to Bar”
“From Bean to Beverage”
“From Crop to Cup”
“From Farm to Fork”
“From Nib to Bib”
“From Pod to Palate”


  



















FOBEX 01.31.2014 -FOOD AND BEVERAGE EXPO @FILINVEST TENT ALABANG

This is my first food expo for 2014 and last for the month of January. First time though to experience food expo which is within my area in down south Muntinlupa Alabang. Another first as I get to see the ever flawless and charming Chef Michelle Adrillana, owner of Flavors on Fire Catering Services and resident celebrity chef of UNTV's Rise and Shine up close and personal. First time again after 10 years to see and meet one of my former colleague working together in SPM Project for Smart Communications-Nokia Sir Mark Samar. This was totally a great time as I get to meet new people and at the same time meet people from my previous work. As I roam around , I get to see and meet some potential suppliers for my small business. I would really advise everyone out there with food services business to attend expos like this one because you will be able to meet some potential customers as well as potential suppliers and business partners. 














February 11, 2014

THE CONCLUSION, MY YEAR END BLOG FOR 2013...ending the first 100 blog through my journey in fulfilling my passion...




For logo concept and marketing ideas, my bro, Vladimir Besana and Giselle Besana, you guys never run out of artistic ideas every time. For my kitchen tools and equipment upgrade, my bro and Sous Chef (haha) Robert Besana and Ivy Besana, thanks for replacing my 18 year old refrigerator and my microwave. Thanks to my bro Fulgene Besana and Che Besana, my parents for the never ending moral support. My pamangkins Anton, Katkat, Cristle and Georgina, you kids are my babies forever. My friends who always backed me up and tapped my shoulder every time I feel like giving up, my MKK Eleanor Elasique Atencio, my Besty Vivian Samantha Navora, my Bes Virginia Abalos and the pretty moms, Anna Liza Napo Vera Cruz, GuendalineSequitin, Michellene Velasquez, Cel Nadal and Marie Cris de Castro. My soul and blood sisters, Mae Sanchez, Chinggay Cruz, Ate Leah Gerardo, Deng Canveral,Julie Abrazado, Ate Alma Legaspi and Rose Quijano for keeping up with me (especially during my grumpy mode). To my super angel Joanna who never left my side especially during our tough times. For all of those people who were not mentioned here, you know who you are and you know how you helped and supported me. To my driver by day lover boy by night JJ, it’s always us after all. My Neytiri (Princess), you know how much I truly love you and Kuya. To my bebe up there in heaven watching me night and day, I offer you all of these while I am waiting for my time to see you there. And most of all, I am giving back the glory and gratitude to my Heavenly Executive Chef, for blessing me and giving me the chance to be a blessing too to others by sharing my time, talent and treasure. Truly 2013 is a year full of surprises and a year full of adventures and fun. I will once again welcome 2014 with my arms wide open to new opportunities, new hope, new beginning and most especially new and more surprises to come!!