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Atbang Farm®, certified organic, the home of Atbang Fine Chocolate

A permaculture farm in Bohol Philippines often described as paradise. Our main crop is cacao, but we also grow bananas, coconuts, durian, mangosteen, passionfruit, taro, sweet potato, ginger, turmeric, yam, cassava, and other fruit trees.  

Young cacao pods

Young pods

A closeup of cacao flower buds

Atbang farm's logo

Our Story

Cacao buds

Atbang Farm Food Forest is a permaculture-inspired farm located in a lush area of Calape in Bohol, a beautiful island in the central Philippines.

Our farm prioritises caring, respecting, and learning with nature. We keep our soil healthy because we believe it nurtures our food, which in turn nurtures our health. Consequently, we don't depend on expensive and commercial agricultural chemicals. We follow a simple, easy, scientific, and effective way of farming, and live sustainably employing local farmers, especially women.

Our Vision

To be an ethical producer of Boholano products.

Our Mission

As well as supporting communities, we are passionate about maintaining a transparent approach to farming and premium quality chocolate-making.


Compound vs Couverture

Do you know why some ‘chocolate’ is cheap and some chocolate isn’t?

The answer lies in knowing the difference between compound ‘chocolate’ and couverture chocolate. In basic terms, couverture chocolate contains natural cocoa butter, whereas compound ‘chocolate’ is made with vegetable oil; the cocoa butter has been removed for other purposes. Couverture chocolate requires tempering to obtain its glossy sheen and its crisp, pleasant-sounding snap. It has a deeper flavour and smoother texture, and is used for high-quality confections that require a rich, smooth flavour. However, it must be stored at cooler temperatures to prevent the cocoa butter from becoming unstable, thus melting the chocolate. Chocolatiers use couverture in truffles, ganaches, and bonbons.️

Compound ‘chocolate’, on the other hand, is a cost-effective alternative for mass production, confectionery, and candies. It melts at a higher temperature than couverture, so it remains solid in hotter and tropical climates, although it may be more difficult to digest. It’s suited for applications that prioritize cost and convenience, such as coating or enrobing, and does not require tempering.

It’s important to know the only one that’s considered real chocolate is couverture, hence the quotation marks around the compound variety. All Tree to Bar chocolate produced by Atbang Farm® is couverture. We do not compromise on quality.

So, which is the better chocolate for you?


Ripe, green cacao pod
Opened cacao pod revealing the beans
Ripe, purple cacao pod

From the PODS, come the BEANS

Organic Cacao products from Bohol Philippines​

Atbang Farm's owner with cacao leaves and pods
Opened cacao bean

After our cacao beans have been extracted from the pods, they are fermented and dried, before being passed to chocolate production, where they are sorted, roasted, cracked, winnowed, and ground into cacao liquor. Next comes refining, then melanging, followed by tempering to create a smooth, glossy finish. The final stages are setting the chocolate into molds, chilling, and packaging. Atbang Fine Chocolate can be viewed

Our other products can be viewed

Our farm gallery can be viewed

Contact Us

Please use this form for submitting orders and general queries. Please note: we do not have a shop, or facilities for visitors, although orders can be collected.

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