In celebration of our 6th year anniversary, we decided to publish a book that would tell our story – our journey as farmers & chocolate makers. We hope that when you read the words & see the pictures you will become part of our story, and that whenever you taste our chocolate, you will taste the grace of our blessings and the fruits of the earth .
The Malagos Book of Chocolate also features the history and versatility of Philippine couverture chocolate including recipes contributed by chefs ranging from Romy Dorotan, Myrna Segismundo, and Claude Tayag, to Jordy Navarra, Josh Boutwood, JP Anglo, and Enzo Lim – among many others.
We are truly grateful to all our recipe contributors.
A very special thank you to Ms. Amy Besa for writing the foreword.
The team that brought the book to life – Neil Oshima, creative direction & photography; Clinton Palanca, words; Ginny Guzman, food styling & recipe wrangling; Bea Misa-Crisostomo, recipe & copy editing; and Miguel Lugtu, book design.
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