Cebu’s Chocolate Queen Raquel Choa has opened the brand “Batirol by The Chocolate Chamber” for franchising as a response to queries of people who want to sell chocolate drinks and chocolate-based products made of pure Philippine cacao beans.
(PHOTO BY CRIS EVERT LATO-RUFFOLO)
It was the perfect Saturday night in March for a gathering of about a hundred Philippine ambassadors, their spouses, and Foreign Affairs officials in a private residence atop the mountain barangay of Pung-ol, Cebu City.
Crispy prawns, bam-i (a Cebuano noodle dish), country style beef pot roast, and Cebu lechon were among the myriad of dishes served by Cebu homegrown brand Laguna Catering in an ambiance that featured musicians playing American songs that had most of the attendees singing and dancing.
The urban landscape glittered from the venue overlooking Cebu City and the night breeze sent the diplomats into a state of relaxation and abandonment that only good food and great music can provide.
In this mix was Raquel Toquero Choa, Cebu’s Chocolate Queen and Philippine cacao ambassador.
With the same passion and fervor of a public servant proud of her culture and heritage, Raquel presented her chocolate creations to the guests.
Featured that night was her new concept, Batirol by The Chocolate Chamber, the retail brand of her growing offerings – now open for franchising.
Batirol is her response to the ever growing number of inquiries from people who expressed interest in selling sikwate (a local chocolate drink) and her chocolate-based desserts.
“After I presented my chocolate creations in New York, I was asked about how I plan to tell the world about our Philippine chocolates made of our very own cacao beans. Batirol is one way of responding to this question,” said Raquel.
While the diplomats enjoyed their chocolate fix, Raquel’s team, which included two of her children, went full speed answering questions from their special guests to educate them about Philippine cacao and chocolates.
Raquel’s two children, Jonathan, 19, and Hannah Mae, 16, worked as hard as their mother to explain Raquel’s chocolate creations to the diplomats.
Two of Raquel’s trusted employees were also around to serve special guests the chocolate feast.
Stories behind the chocolate
While Raquel’s story is that of a mountain lass who conquered the city with her creativity and passionate heart, her employees also have colorful stories of their own.
There’s Juan “Johnny” Ruvin, who finished his elementary education but did not have the chance to go to high school as he looked for jobs to support his family.
Johnny used to serve as the Choa family’s security guard for nine months.
For the past three years, the 32-year-old native of Barangay Canangcaan, Oslob town now holds the distinguished title of “chocolate butler.”
“I was helping in the set up and in serving some guests when I was a security guard. I think that was when Ma’am Raquel saw my potential,” he recounted.
“I used to be very nervous in serving people sikwate. With training and observation, I was able to improve my skills,” Johnny said.
Maricar Asendiante, 26, used to pack hotdogs when she found an opportunity to work for The Chocolate Chamber.
In the early days of the chocolate buffet in 2011 at the Choa residence in Barangay Mabolo, Maricar was able to hone her skills in customer service and guest management.
After six years as the chamber keeper, the shy worker from Barangay Alegria, Tuburan, has transformed into a confident young woman today trained in various aspects of the business including preparing sikwate, getting orders and cashiering.
“I learned from Ma’am Raquel that no matter what happens, you should always smile… that you should always aim to serve your guests with the best product and the best service because that will reflect on you and the company you work for,” said Maricar.
Aside from Raquel’s teachings, Johnny and Maricar were also trained by Jonathan and Hannah, on how to approach guests, how to serve sikwate and even on how to walk and stand with grace.
“To see our employees improve themselves for the better when they were otherwise shy in facing people is an accomplishment,” said Raquel’s business partner, Edu Pantino.
“As we elevate the status of Philippine-made chocolates and promote our cacao beans, we also raise the confidence and skills of our people,” he added.
At the party with diplomats that cool Saturday night, Raquel mesmerized the crowd with her passion in sharing her craft.
She showed guests how cacao de bola (chocolate ball made of pure cacao beans) was made using a mortar and pestle to grind the beans and then manually shaping them to a ball using her bare hands.
“I am very happy for Philippine cacao. I am happy not just for me but for this country… because now our cacao and our products are being talked about,” she told Cebu Daily News.
By the time the gathering ended a little before 10 in the evening, Raquel was still a picture of a graceful queen expressing her gratitude to every ambassador and diplomat who supported her cause.
“I am both proud and humbled to be given this opportunity to share what we have to the world. This has always been my passion,” she said.