PlentitudeChocolate

15/05/2026

23/04/2026

Sorry to disappoint 😂

17/04/2026

Side effects of plentitudechocolate!
• vivid complex cacao flavors
• high standards
• becoming a chocolate snob

14/04/2026

Wait i think ai isn't ai-ing!
What are your the funniest AI moments?

07/04/2026

Is ai coming soon?

27/03/2026

Most sugar-free chocolate tastes… off.
Sweeteners take over.

We didn’t want that.

This one keeps the cacao front and center.

70% dark.
Allulose sweetened.
Made from our award-winning beans.

🛒 Www.plentitudechocolate.com

20/03/2026

Hiring kitchen staff!
Location quezon ave
Entry level

Send cv to [email protected]

18/03/2026

Long day?

You don't need a lot.
Just a piece or two.

Let it sit, melt.
Let the vivid flavors come alive.

Not the ordinary burnt low grade cacao stuffed with sugar.

This is real chocolate
Made with intention and care.

www.plentitudechocolate.com

13/03/2026

We're back at nov 20-22

Whitespace holds a special place in our hearts it was our 2nd time ever to pop up ever back in march 2024. (The first one in 2022 didn't do well)

at the time when the cacao shortage started and cacao prices just tripled. We have very little beans supply left and weren't sure if we can get more.

we just trusted that we made a very good product we had multiple international awards and 0 experience in selling them and that people will understand the difference when they taste them in person and tried and we were so touched with the unbelievable support from organizers, fellow merchants and patrons!

Being back at always reminds us that we should stand behind the quality of our products and trust that people will taste the difference!
Catch us at backroom?

11/03/2026

You may have seen terms like “ceremonial cacao” or “raw cacao.”

Both are popular in marketing today.

Cacao does have a long cultural history in Mesoamerica, where it was prepared as a drink and shared in ceremonies.

But there is no official definition for ceremonial cacao.

And cacao isn’t truly raw — beans must be fermented and dried after harvest, where temperatures can naturally reach around 50°C.

In the end, what matters most is simple:

Clean environmentm
Good beans, farming, fermenting practices
A little luck with the weather (just like wine, and why vintage matters)
Thoughtful roasting and counching.

That’s what creates real chocolate flavor.

25/02/2026

The first ingredient matters.
Ingredients should be listed in descending order of content %

In many chocolate bars, sugar is first not cacao. That's a red flag!
It means more sugar and less cacao.

Why is it done that way?
Excess sugar hides off flavors of poor quality cacao, also significantly reduces the cost.

When cacao prices rose, big companies reduced cacao content and added more sugar to cut costs. Some of those "imported chocolate" cannot be legally called chocolate anymore.

At plentitudechocolate we keep sugar minimal so the best single origin cacao beans can take the lead! The goal isn't sweet but flavor first!

Do you check your ingredient list?