The strategic expansion of a Cebu-based chocolate company into the United States market is poised to significantly enhance earnings for cacao farmers across the Philippines. This move capitalizes on growing international appetite for high-quality, traceable beans, positioning Filipino cacao as a premium heritage product on the global stage.
From Cebu to California: A Direct Export Pathway
The Chocolate Chamber has formally entered the American market by establishing The Chocolate Chamber LLC in California. This legal structure enables the firm to export Philippine cacao beans and finished chocolate products directly to U.S. buyers, streamlining the supply chain. The expansion follows a successful months-long Chocolate Heritage Trunk Show that toured New York, California, Las Vegas, and Utah throughout last year.
Founder Raquel Choa leveraged these events, which included tastings, pop-up shops, and cultural presentations, to introduce American consumers to the unique flavors of Filipino cacao. While raising brand visibility abroad, Choa notes the positive impact is now being felt at the source—the farming communities in the Philippines.
Shifting the Paradigm: From Commodity to Premium Story
The company's core strategy involves repositioning Filipino cacao not as a bulk commodity but as a premium, story-driven product. This shift directly influences how farmers are compensated. By tying payments to quality metrics like fermentation standards and bean traceability, growers can capture higher value per kilogram and establish more stable, long-term purchasing agreements.
The U.S. push has also led to a key manufacturing partnership in Utah. This facility will produce chocolates locally using The Chocolate Chamber's proprietary recipes, starting with its "Taste of Seven" collection inspired by Filipino cacao folklore. Despite overseas production, cacao sourcing will remain exclusively from the Philippines, ensuring sustained demand for beans from Cebu and surrounding regions as the brand grows.
"Our goal is to put Philippine cacao on the global map—not just as an ingredient, but as a heritage product," said Choa. She added that the U.S. company structure allows them to export raw beans while processing and distributing finished chocolate closer to major consumer markets. The firm previously set up a distribution hub in Singapore to serve Asian markets.
Addressing the Philippine Cacao Supply Gap
Government data reveals the Philippines produces between 10,000 to 12,000 metric tons of cacao beans annually. This output falls short of both domestic and export demand, with industry groups estimating a supply gap exceeding 20,000 tons. Cacao farming is concentrated in Mindanao, with growing production areas in the Visayas, including Cebu and Bohol.
Despite its modest scale, Philippine cacao has garnered a reputation among artisanal chocolate makers for its distinct flavor profiles, often described as fruity, nutty, and less bitter.
To fuel its U.S. operations, The Chocolate Chamber plans to source an additional five metric tons of beans in 2026. Choa describes this as a conservative target, especially when compared to pre-pandemic monthly inquiries that ranged from five to eight tons. The company operates a hybrid model, exporting Philippine-grown beans while also supplying cacao to small-batch chocolate makers in the U.S., including partners in Utah and California.
Its product range, from traditional tablea to craft chocolate bars, is now available in select U.S. specialty stores and tasting venues.
Supporting Farmers and Future Plans
This expansion coincides with renewed focus from policymakers and investors on cacao as a priority crop alongside coffee. Support programs cover seedling distribution, intercropping, and farmer training. Choa, a founding regional chair of the Philippine Cacao Industry Council, said contract-growing arrangements with cooperatives now cover roughly 200 hectares, though output remains vulnerable to typhoons and extreme weather.
To further support growers, the company links portions of its overseas sales to replanting initiatives and community aid. This includes assistance for farmer-members in Cebu affected by recent earthquakes and flooding.
Looking ahead to 2026, Choa announced plans for additional U.S. pop-up events and wider distribution, anchored on strategic partnerships and localized manufacturing. Pop-ups are scheduled for Utah, Los Angeles, New York, and Las Vegas. Notably, in the second quarter of 2026, The Chocolate Chamber will host activations at New York's Chelsea Market and curate a cacao beverage station in collaboration with the Philippine Mission to the United Nations, engaging both diplomatic and public audiences.
With global chocolate demand on the rise and premium buyers increasingly focused on traceability and origin, exporters see significant growth potential for Philippine cacao, provided challenges related to supply constraints and farm productivity are effectively addressed.
