Daniel Corpuz's new chocolate shop in Chinatown highlights Filipino and pan-Asian flavors, featuring innovations such as yuzu cinnamon bonbons. After participating in Netflix's School of Chocolate, Corpuz's goal has crystallized: to introduce diverse Filipino ingredients such as calamansi, pandan, and barley into his sweets. His chocolates aim to evoke a sense of home while inviting customers to experience lesser-known Asian flavors, moving beyond the typical focus on ube. The shop is set to open on April 18 at 60 Mulberry Street with a rotation of seasonal specials to keep offerings fresh.
The melting point of every chocolate is slightly different. First, the white chocolate melts, so you get this tart pucker of yuzu. Then you have the milk chocolate.
Corpuz's mission is to broaden people's ideas about Filipino flavors - like other new dessert shops, such as Kora doughnut shop in Queens.
I want calamansi to be my thing,
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