Candy bars make the candy-eating experience all the more fun, thanks to how they layer and combine different elements like chocolate, nougat, nuts, and more. If you’re anything like us, you likely have lots of good memories of enjoying your favorite candy bars growing up. Just because you’re all grown up doesn’t mean you can’t still enjoy a candy bar, though—and if you’re looking for one that’s a little more special than the commercialized versions of your youth, we’ve got a suggestion. Bean-to-bar chocolate brand Tigre y Oliva makes Pili Butter Bars that will please both your inner child and adult self!
Tigre y Oliva’s Pili Butter Bars have layers of house-made pili nut butter, chocolate ganache, and patis salted caramel—don’t knock it ’til you try it, as the patis caramel adds a savory touch that goes perfectly with the rich nut-butter and chocolate! It’s then enrobed in their single-origin dark chocolate, which is creamy yet earthy and complex-tasting. Each box (P300) comes with six bars, which you can share away or hoard to yourself, and these treats happen to be gluten-free as well.
Curious yet? You can order these bars from Tigre y Oliva’s website. They deliver through Lalamove and Grab Express from 9 a.m. to 5 p.m. on weekdays, and the delivery fee is to be shouldered by the customer.
Don’t just stop at their Pili Butter Bars; other must-try treats you can order are the Box of Single Origin Chocolate Cookies (P360) and the caramel-y Dulce Gatas Bombs (P280). For purists, they also carry their signature single-origin craft chocolate bars like the 70% Buenavista, Bohol (P250) with notes of dried cherry, blueberries, and cream; the 85% Tupi, South Cotabato (P250) with notes of lilac, dried cherry, lemon zest, and powdered sugar; and the vegan-friendly Coconut Milk Chocolate Bar (P180) made with coconut milk and sweetened with coconut sap for a distinctive creaminess and nutty flavor.
Tigre y Oliva is a craft chocolate brand that was launched in 2017. It was founded by Italian photographer-turned-chocolate maker Simone Mastrota, who recognized the great cacao we had in the Philippines and partnered up with Rob Crisostomo to learn the ropes of the bean-to-bar business. They highlight the many kinds of cacao from different parts of the Philippines, sourcing cacao from farming communities around the country, employing chocolate-making techniques specific to their respective varieties to make their single-origin, bean-to-bar chocolate bars.
For orders, visit Tigre y Oliva’s website.
This story originally appeared on Spot.ph.
* Minor edits have been made by the Yummy.ph editors.
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