Mark Mendoza Ocampo, co-founder and managing director of Auro Chocolate, traces his journey from robotics and design in the U.S. to pioneering the Philippine chocolate industry. Alongside Kelly, a political science and culinary arts graduate, their narrative mirrors the richness of their chocolate—rooted in passion, innovation, and community commitment.
Originally from Manila, Mark and Kelly met in Chicago while studying—Mark in robotics and Kelly in political science, introduced through Mark’s brother. Their friendship grew, and in 2010, discovering a Philippine cacao-based chocolate bar in the U.S. ignited their entrepreneurial spirit. Educated in industrial chocolate making in Germany and Paris, they returned to the Philippines in 2015, blending their diverse backgrounds to establish Auro Chocolate.
“After learning about chocolate making, we wanted to start from scratch and build something unique,” Mark recalls. “We decided to establish a facility in Laguna, focusing on quality cacao from bean to bar.” With this vision, they built their factory, emphasizing premium cacao beans and the entire chocolate-making process. Today, Auro Chocolate is renowned for its quality and commitment to ethical practices, supporting local farming communities and showcasing the rich flavors of Philippine cacao.
Our approach combines organic interest with strategic alliances. For example, our partners in Japan discovered us through their passion for Philippine chocolate, leading to collaborations and market entries.
Mark Ocampo, Co-Founder and Managing Director of Auro Chocolate
The early years posed typical challenges of an emerging industry. “When we started, Philippine cacao was undervalued, often associated with cheap, compound chocolate,” Mark explains. “Our goal was to change that perception by emphasizing quality beans and sustainability.” Their efforts paid off with meticulous attention to detail in sourcing, processing, and community engagement. Auro Chocolate’s journey from its 2017 launch to becoming a global brand highlights their success through steadfast commitment to quality and social responsibility.
One of Auro Chocolate’s early milestones was partnering with Philippine Airlines, significantly boosting their brand’s visibility. They ventured into international markets, opening a store in Shibuya, Tokyo, and expanded their product range to include institutional and retail products, as well as trading cacao beans. Today, Auro Chocolate reaches consumers in over 50 countries, showcasing Philippine excellence in chocolate-making worldwide.
Nurturing Quality from Tree to Bar
Auro Chocolate’s dedication to quality permeates every facet of their operations. They established a state-of-the-art facility in Laguna, meticulously designed to accommodate their production processes and warehouse. Mark explains, “Initially, we encountered challenges within the local cacao industry, which traditionally prioritized low-cost, low-quality chocolate. We were determined to alter this perception by making substantial investments in agricultural support.”
Their efforts bore fruit with the development of over 5,000 hectares of cacao farms spread throughout the Davao. Auro Chocolate not only distributed seedlings to farmers but also facilitated organic certification and conducted training in financial management. “Our objective was not only to secure premium beans but also to elevate the communities we engage with,” Mark emphasizes.
“Our involvement extends beyond farming; we sponsor their participation in global competitions, provide educational resources, and ensure fair compensation,” Mark added.
Global Expansion and Cultural Fusion
Auro’s expansion strategy integrates organic growth with strategic partnerships. “Our approach combines organic interest with strategic alliances,” Mark explains. “For example, our partners in Japan discovered us through their passion for Philippine chocolate, leading to collaborations and market entries.”
Each market presented unique challenges, prompting Auro to adapt its brand while preserving its core values. “In the Middle East, we initially faced design challenges,” Mark elaborates. “They sought a more vibrant and tropical aesthetic, which encouraged us to collaborate with local firms to tailor our brand.”
Their commitment to local collaboration extends beyond design. “We collaborate closely with communities, sourcing materials from local artisans,” Mark continues. “Our products incorporate designs inspired by Philippine culture, featuring everything from endemic plants on wallpaper to handcrafted uniforms.”
Auro Chocolate not only celebrates Philippine culture but also actively preserves it. “Our Fiesta collection showcases festivals from across the Philippines,” Mark emphasizes. “It’s about storytelling and educating consumers about our rich heritage.” Their community-focused approach extends to the annual World Chocolate Fair, a partnership with SM that underscores Auro’s dedication to innovation and community engagement. “The fair enables us to highlight products made with Auro chocolate while celebrating Filipino craftsmanship,” Mark concludes. “It’s now a cornerstone of our brand, emphasizing inclusivity and cultural pride.”
Future Horizons and Sustainable Growth
Looking ahead, Auro Chocolate aims to address cacao supply challenges while expanding globally. “Addressing the supply issue is crucial as demand for Philippine cacao grows,” Mark emphasizes.
As Auro Chocolate continues to grow, their unwavering focus remains on quality, sustainability, and community empowerment. “We’re just getting started,” Mark concludes. “Interest in our brand is growing, and we’re excited to innovate further while sharing the essence of Philippine culture with the world.”
Auro Chocolate’s journey—from its modest beginnings to global acclaim—is a testament to the transformative power of passion and perseverance. Through their dedication to quality, community, and the preservation of Philippine heritage, Mark Mendoza Ocampo and Kelly Go have not only built a thriving brand but also a platform for celebrating Philippine culture, one chocolate bar at a time.
