Today, we visited Sibö Chocolate to get a closer look at the lifespan of chocolate. From the ceremonial cacao drinks to today’s sweet and diverse treats, chocolate has always been with us. We began our tour with the introduction of historian Julio Fernandez Amón and our presenter, journalist George Soriano, the two founders of Sibö Chocolate. Founded in 2008, Sibö blended storytelling and education into an interesting presentation. We were reminded of the drive to remain sustainable once again through the company’s no plastic packaging and local small farm sourcing.

One surprising takeaway from the tour was the tight relationship between coffee and chocolate. Both coffee and chocolate have very similar backgrounds. Both are tropical crops with very complex handling techniques required. Just like coffee, premium chocolate must go through careful fermentation to develop the taste that the world loves. Both crops additionally need roasting and blending to reach their final product.

Companies like Sibö might not have the same influence as one as large as Britt. However, a smaller company such as Sibö can continue to compete by providing a higher-quality product. After sampling a wide variety of chocolates, Sibö consistently stands out as my top choice. It is clear that the future of chocolate lies in the hands of the companies that honor the history of chocolate.