When Fine Chocolates Meet Fine Dining

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Excerpt

Auro Chocolates, a proudly Filipino bean-to-bar chocolate company, is on a mission to churn out more than world-class sweets. It has constantly strived to improve the standard of living of local farming communities in Davao...

July 19, 2019

Cesar Cruz Jr.

Published in Business Mirror | December 28, 2017

A Mission to Churn out More Than World-Class Sweets

Auro Chocolates, a proudly Filipino bean-to-bar chocolate company, is on a mission to churn out more than world-class sweets. It has constantly strived to improve the standard of living of local farming communities in Davao, where it source its cocoa beans.

The chocolate company recently held a chocolate-infused benefit dinner at the Peninsula Manila. “The farmers are actually the ones who will stand to benefit from this dinner. It is a group of farmers who used to be Marines but they retired and have decided to create a community of farmers to support their comrades by comrades, I mean, their farming communities. So basically, it consists of retired Marines, widows, housewives and their children, as well,” Auro Chocolate Managing Director Mark Ocampo shared.

The elegant dinner started with four kinds of amuse bouche, which each one having a touch of chocolate-baby beets, chicken choux, cocoa-dusted toast and goat cheese “cheesecake.” The bite-sized treats have successfully whetted not only the appetite, but the imagination of the diners, as well, of what is to come.

The appetizer, made by Chele Gonzales of Gallery Vask, was Mahi and Mole. The tasty mole complemented well the mildly sweet taste of the fish. Upo seeds, on the other hand, which looked like pinipig, added a nice crunchy texture while the grilled coriander provided a clean herby taste to the dish.

The entrée of Cinnamon Chocolate Duck Breast was masterminded by Allan Briones of Old Manila. This dish, garnished with charred pineapple, cashew mousseline and toasted coconuts hinted that Christmas is just around the corner with its pineapple and smoky ham-like taste.

The main course of Beef with Cacao and Hibiscus was the brainchild of Josh Boutwood of the Test Kitchen. The slow-poached beef short rib cooked in cacao butter, which had a very beefy flavor, paired exceedingly well with Cabernet Sauvignon.

Cesar Cruz Jr.

Author Profile

Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.

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