The decades-old chocolate debate refuses to melt away.
You reach into a bowl of chocolates at a family gathering. Your hand hovers for a second. Do you grab the familiar silver-and-orange wrapped Flat Tops, or the tiny yellow-cupped Curly Tops? For many Filipinos, the choice isn’t just about chocolate—it’s about childhood loyalty.
For decades, Curly Tops and Flat Tops have been locked in one of the Philippines’ sweetest rivalries. Yet many are surprised to learn that the two chocolates are siblings, both produced by Ricoa, the flagship brand of Commonwealth Foods Inc., one of the country’s oldest chocolate manufacturers.
Despite looking increasingly alike today, they are far from identical.
Same maker, different recipe
One of the biggest misconceptions is that Curly Tops and Flat Tops are simply the same chocolate in different packaging.
They are not.
Curly Tops has a richer cocoa-forward flavor with a subtle hint of saltiness, giving it a more classic chocolate profile reminiscent of local tablea. Flat Tops, meanwhile, leans toward a creamier, sweeter milk chocolate taste, making it the favorite of those with a sweeter tooth.
That difference is intentional. Ricoa formulated the two chocolates differently from the very beginning, allowing each to develop its own loyal following.
Soft vs. firm
The rivalry extends beyond taste.
Curly Tops has a softer texture that melts quickly in the mouth, producing a smoother finish and a more pronounced cocoa aftertaste.
Flat Tops is firmer and denser. It melts more slowly, making it easier to carry around without losing its shape. Many fans also describe it as having a slightly grainier bite.
For some, Curly Tops feels more luxurious. For others, Flat Tops simply lasts longer.
The original “premium” chocolate
Curly Tops also carries a bit of history.
When it was first introduced, it was considered Ricoa’s premium bite-sized chocolate. Each piece featured its signature curled top and sat inside a tiny yellow paper bonbon cup packed neatly in a cardboard box.
Flat Tops took a simpler route. Its flat surface and individually wrapped foil packaging made it ideal for quick snacking and sharing.
Ironically, modern manufacturing has blurred the visual distinction. Both chocolates are now machine-molded and twist-wrapped, causing today’s Curly Tops to lose much of its iconic swirl. At first glance, the two can now appear almost identical.
But underneath that similar appearance remains the same old rivalry—different recipes, different flavors, and different fans.
The chocolate war that never ended
Ask a group of Filipinos which is better, and chances are you’ll spark an animated debate.
Some swear by Curly Tops’ deeper chocolate flavor. Others insist Flat Tops delivers the perfect balance of sweetness and nostalgia.
Unlike many snack rivalries where one product eventually fades away, Curly Tops and Flat Tops have managed to survive together for generations, each becoming part of school recesses, Christmas gift baskets, sari-sari store treats, and family celebrations.
Perhaps that’s why, after all these years, the real winner isn’t Curly Tops or Flat Tops.
It’s the generation of Filipinos who grew up enjoying both—one chocolate at a time.
