2014Dulche Chocolates is born
Edwin and Eva start making chocolate from Cordillera cacao.
Our Story
A house full of bean‑to‑bar chocolate.
Meet Edwin & Eva · Est. 2014
Crafted with love, and a lot of patience.
Dulche Chocolates is the work of a husband‑and‑wife team who believed the Cordillera deserved its own chocolate — made from its own cacao, in its own mountains.
What began as small batches shared with friends grew into The Dulche Chocolate House in Irisan, Baguio: a chocolate factory, café and pasalubong shop under one roof. Every bar, spread and pouch is still made by hand, from the bean, by a small team that knows each batch by name.
Today Dulche chocolate travels to Quezon City and Batangas, to Ifugao and CARAGA — and in the suitcases of OFWs and balikbayans to Singapore, Canada and the United States.
“Maraming salamat po sa pagpili sa produkto namin.”
— Edwin & Eva
Milestones
See the galleryMore than a decade of growing with the Cordillera.
2014
October 2019Top 5 Best 70% Dark Chocolate
Recognized nationwide at KakaoKonek, among the best 70% dark chocolates in the country.
2023ATI Learning Site
Accredited by the Agricultural Training Institute as the Cordillera's first chocolate‑making learning site.
2024Farmers to processors
Training Cordillera cacao farmers to become chocolate makers, and rallying them for the first Cordillera Chocolate Festival.
2024 – 2025The Chocolate House
Our café, factory and shop in Irisan welcomes families, schools, LGUs and tourists.
2026Halal certified
Dulche chocolate is now halal certified, and travels to Singapore, Canada and the US.
The woman on every wrapper
A tribute to the highlands.
Every Dulche bar carries her: a Cordillera woman in a red‑and‑black woven blanket, a basket of ripe cacao pods on her back. She's our way of honoring the hands that grow, harvest and carry the harvest down the mountain.
The colored band below her tells you what's inside — deep brown for our darkest bars, greens for mint and matcha, reds for strawberry and chili.
Meet all 14 barsBean to bar
Every step, under one roof.
2014Established in the Cordillera
Top 5Best 70% dark · KakaoKonek 2019
1stATI‑accredited chocolate learning site in the Cordillera
HalalCertified chocolate
01 · Source
Highland cacao
We source cacao locally — from Cordillera growers and partner cooperatives, like the Buguias farmers who also grow our rhubarb.
02 · Ferment & dry
Where flavor is born
Beans are fermented and sun‑dried to develop the fruity, earthy notes that make highland cacao distinct.
03 · Roast & winnow
Low and slow
Small‑batch roasting, then cracking and winnowing. The husks become our Cacao Teasan — nothing goes to waste.
04 · Grind & refine
Stone‑ground silk
Nibs are ground and refined into chocolate, sweetened with coconut sugar or keto‑friendly alternatives.
05 · Temper & wrap
Handmade in Irisan
Tempered, molded and wrapped by hand in packaging that honors the Cordillera women who carry the harvest.
What we stand for
Small batch. Big heart.
Locally sourced
Cordillera cacao and Benguet produce — rhubarb from Buguias, strawberries, Arabica, malunggay.
Truly bean to bar
We make our chocolate from the bean — no imported couverture, no shortcuts.
Better for you
Coconut sugar, keto and sugar‑free options, no added preservatives in our spreads.
Halal certified
Our chocolate is halal certified, so everyone at the table can share it.
Visit the Chocolate House
Come for a cup. Leave with a bag.
- Address
- 001 Skyland Compound, Purok 18, Irisan, Baguio City
- Café
- Hot tablea, iced chocolate drinks, fudge & spreads
- Delivery
- Grab in Baguio · Shipping nationwide & abroad
Shipping & pickup
Chocolate that travels well.
Orders are packed in insulated, heat‑safe packaging and shipped from Baguio. Free shipping on orders over ₱2,500.
FAQ
Good questions.
Will my chocolate melt in transit?
We ship in insulated packaging and schedule shipments to avoid weekends in warehouses. Customers in Manila tell us their bars arrive “malambot but not melted” — pop them in the fridge for 15 minutes and they're perfect.
Which payment methods do you accept?
GCash, Maya, BDO and BPI (online banking or InstaPay/PESONet transfer). Cash on delivery is available for Baguio and La Trinidad, and for pickup at the shop.
Is your chocolate halal? Keto?
Yes, we are halal certified. Our Keto Chocolate 70%, Keto Coated Almonds, Cacao Nibs in Keto Dark and Keto Tsoko Drink contain no refined sugar.
Do you do corporate orders and giveaways?
Often! We've prepared hundreds of bars and tidbits for universities and agencies. Message us on Facebook or email us with your quantity and date.
How do I make hot tablea?
Melt 2–3 Tablea Bites in a cup of hot water or milk over low heat, whisking until frothy. Sweeten to taste. One 500 g pouch makes about 40 cups.
Can I visit and see how chocolate is made?
Our café in Irisan is open to walk‑ins. For groups, talks and bean‑to‑bar sessions, please book ahead by email.