Raul Matias in the factory
Raul Matias has spent much of his career behind the scenes, crafting chocolates that speak in flavor rather than fanfare. But on October 11, he’s letting a new voice emerge. With Bayani Chocolates, his latest brand, Matias gives shape to the courage and optimism Filipinos carry in daily life. The launch at Spatio at Opus Mall in Bridgetowne, Quezon City, marks a shift toward celebration.
For Matias, Bayani represents both a continuation and a departure. It carries the craftsmanship he is known for, but with a more accessible and celebratory tone. “After the pandemic, I just got tired of riding on life’s waves. I wanted to indulge myself by creating something that lets us celebrate again,” he says.
The launch will introduce three flavors from the Cheers collection—Dark Chocolate Champagne, Red Wine Milk Chocolate, and Strawberry Cheese White Chocolate. Each was inspired by the idea of a toast, of conviviality and pleasure. The dark chocolate, made from single origin cacao nibs from the Philippines, has champagne flavoring and a lustrous texture. The milk chocolate carries the taste of red wine and raisins with nutty hints. The white chocolate is brightened with strawberry and cheese flavoring “like hors d’oeuvres in chocolate form,” he says, “not too sweet.”
These join Bayani’s first series, the Classic Collection, which features plain milk, dark, and white chocolate bars. Matias will launch Royal Crunch, made with pistachio, hazelnut, and almond. “I consider heroes as royalty,” he explains. “That’s why it’s called Royal Crunch, because heroes deserve that kind of treatment.”
Next year, Matias plans to introduce a Cake Series, flavors inspired by classic desserts such as tiramisu and Black Forest. Each new line, he says, is designed around celebration, reflecting moments of joy and indulgence to be shared.
That sense of celebration lives on in the name itself. To Matias, Bayani conveys pride and optimism, a reminder of the strength and creativity that define the Filipino spirit. He wanted something uplifting, a tribute to everyday resilience that feels both personal and collective.
Though Bayani feels lighthearted and festive, it is crafted with the same discipline that defines all of Matias’ work. Around 2010, he established Machiavelli Chocolatier, known for fine liqueur-infused pralines, and Manila Chocolatier, a Filipino-theme line that became favorite diplomatic gifts. The Department of Foreign Affairs (DFA) and several Philippine embassies have ordered his chocolates for events such as Independence Day celebrations, sharing them with foreign dignitaries and VIP guests.
“Ambassadors from Washington, Portugal, and Milan have given Manila Chocolatier as gifts,” Matias says. “For Bayani, Elmer Cato from the DFA encouraged me. He said it reminded him of OFWs—of Filipinos working abroad. That connection felt right.”
Even amid a global cacao shortage, Matias insists on maintaining quality. He sources beans from Indonesia, Malaysia, and other cacao-producing countries, avoiding shortcuts that compromise flavor. “Some farmers ferment their cacao for just three days instead of seven because they need to sell quickly,” he explains. “The unwanted acids don’t have time to disappear, so the chocolate turns sour or bitter.” For Bayani, he uses beans that have been properly fermented. “That’s when you get premium chocolate,” he says.
His different brands are distinguished by cocoa content and butter composition. “Machiavelli had more cocoa butter; it was couverture, which made it truly gourmet,” he says. “Bayani has a bit less, so it’s more affordable but still smooth.”
Each bar lasts three to six months, depending on the ingredients, since he avoids artificial flavorings or preservatives. The champagne and red wine variants, for instance, use non-alcoholic flavorings, making them suitable for all ages while keeping their refined profiles.
As demand has grown, Matias has shifted production from a commissary to a full-fledged factory in Cavite, in an industrial park. “Before, we worked out of a smaller kitchen in Mandaluyong,” he says. “Now it’s a real plant. That’s how we can increase our volume and still keep consistency.”
The invitation to bring his new brand to Spatio came from Cecile Tan Gatue, who oversees designations for Robinsons Supermarket. She first tasted Matias’s Manila Chocolatier bar filled with ube in a special event and asked to carry it at Spatio, the concept store at Bridgetowne devoted to Filipino-made goods.
The move also reflects how local chocolate-making has matured—from small-batch novelty to a category ready for export. Matias says his Manila Chocolatier line is already stocked at Kultura, Akin Ito at the airport, and other concept stores that champion Filipino products.
Bayani Chocolates has select distribution.
Matias remains pragmatic about growth. “Machiavelli is too expensive for the market now,” he says. It ceased production when Matias focused on Manila Chocolatier. Amid the surge in cacao prices that have risen up to sevenfold, Bayani allows him to make something still premium but practical.
In that sense, Bayani Chocolates carries more than its festive name. It reflects a post-pandemic sensibility of indulgence without excess. The bars are sleekly packaged but unfussy, designed for gifting or everyday enjoyment.
“Bayani is celebratory,” he repeats. “After what we’ve been through, we deserve to celebrate again.”
