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PHILIPPINE CACAO TAKES CENTER STAGE IN LAS VEGAS FOR WORLD CHOCOLATE DAY 2026


LAS VEGAS — July 7, 2026 — Philippine cacao heritage took the spotlight in Las Vegas as Raquel Toquero‑Choa, founder and chief executive officer of The Chocolate Chamber, led an immersive celebration of World Chocolate Day 2026 at the Otonomus Hotel. Known internationally as the Chocolate Queen of the Philippines and recognized as a Cacao Ambassador‑at‑Large, Toquero‑Choa showcased the country’s centuries‑old chocolate traditions through storytelling, artistry and live demonstrations.



The event, presented in partnership with the Philippine Consulate, drew dignitaries, cultural leaders and chocolate enthusiasts. Among those in attendance were representatives from the Philippines and the honorary consuls of Norway, Sweden and Lebanon.


Toquero‑Choa guided guests through the cultural roots of cacao, highlighting its role in Filipino heritage and its growing presence on the global stage. She performed a live demonstration of traditional tablea‑making, roasting and grinding cacao beans by hand before shaping them into the iconic tablets used for sikwate, the Philippines’ traditional hot chocolate.



Edu T. Pantino, chief operations officer of The Chocolate Chamber and a cacao educator, provided historical context and lessons on cacao’s evolution from ancient ritual to modern craft. His presentation connected global chocolate traditions with the Philippines’ distinct contributions to cacao culture. Hot chocolate artisan Angelie Choa also joined the program, offering guests a taste of sipping chocolate prepared in the tradition of fourth‑generation batidores.


The evening included a preview of cacao‑inspired artworks by John Paul Choa, whose pieces reflect the artistry and cultural symbolism of Philippine cacao. Guests experienced a curated journey through chocolate’s past and present, exploring how cacao has shaped communities, connected cultures and inspired generations.


World Chocolate Day 2026 at Otonomus marked a significant moment for Philippine representation in international gastronomy, positioning Filipino cacao as a world‑class cultural treasure and strengthening its presence in the United States.


 
 
 

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