Sweet tooths rejoice!
For those seeking an escape from ordinary confections, an exciting new destination has arrived in New York City. Daniel Corpuz Chocolatier has recently celebrated the grand opening of its permanent storefront and café in the vibrant heart of Chinatown. Fans of Netflix’s “School of Chocolate” will recognize Daniel Corpuz as a talented cast member known for infusing his Filipino heritage into decadent and imaginative desserts. Now, dessert enthusiasts can experience his exquisite chocolate bonbons firsthand.
Corpuz draws inspiration from his Filipino roots and broader East Asian culinary traditions to create a truly unique selection of bonbons. Popular favorites include the bestselling Ube, a delightful Hojicha Tea, and a zesty Kalamansi flavored bonbon.
The design of the new space mirrors Corpuz’s culinary and cultural journey. It features an open-concept kitchen, inviting customers to witness the chocolate-making process in an interactive and sensory experience. Local art, thoughtfully selected to complement the theme of chocolate creation, adorns the walls. The bonbon selection prominently features traditional Filipino ingredients such as ube, pandan, and kalamansi, alongside seasonal and inventive options like cherry blossom (Sakura) and kaya toast, promising fresh and exciting flavors for every visit.
Beyond the exquisite bonbons, the café offers a selection of unique treats and beverages. A standout is the Ube Mocha, a luscious drink crafted with an ube white chocolate ganache base, delivering a sweet and distinctive flavor experience.
For those unable to visit in person, Daniel Corpuz Chocolatier’s delectable offerings, including merchandise, cookies, and customizable bonbon boxes, are available for online order through his website.
