The most wonderful time of the year will also be our most liberating since the world came to a halt, and Rockwell is pulling out the all stops to make it genuinely delightful and extraordinary. Here’s a Rockwell first that’s coming out this Christmas: The Rockwellist Confections.
It’s a lovely package of six chocolate bars concocted by the chief chocolatier of CMV Txokolat, Christian Valdes, and renowned Filipino chefs in partnership with Rockwell. The finest ingredients are sourced from cities where Rockwell has a footprint and fused with the most scrumptious of chocolates.
Set up your senses for a confectionery journey through Manila with chef Josh Boutwood, head chef and owner of The Test Kitchen; Cebu with chef Nicole Alegrado, owner of Azukre Chefs; Bacolod with chef Rhea Garcia, owner of Firehook Boulangerie Et Patisserie; Pampanga with chef Judy Uson, owner of Cafe Noelle; Batangas with chef Myrna Segismundo, cookbook author, Philippine cuisine lecturer/resource person, chair of the National Food Showdown, and former EIC of Foodie Magazine; and Laguna with chef Gel Salonga, owner of Cakes by Gel Salonga.
The Manila Bar. It simulates the taste of freshly fried chicharon dipped in vinegar. Combines real chicharon bits, vinegar, salt and 55% dark chocolate in one crunchy and tangy bite. A truly unique experience of polarizing tastes rolled into a beautiful chocolate bar. When you can’t decide between sweet and savory, the Manila Bar has you covered.
The Cebu Bar. The Cebu Bar is a confectionery take on chef Nicole’s favorite dessert. The Cebu mango is at the core of the design, paired with pinipig and dried coconut and 45% dark milk chocolate. Its layers of chewy coconut mouthfeel, with the crunch from the pinipig, deliver a sweet tutong/toasted tart taste and the creaminess of dark milk chocolate. A total Cebu experience.
The Bacolod Bar. Inspired by the classic Negrense delicacy, the Bacolod Bar deconstructs the piaya to its unique, essential flavors. To capture the authentic taste of a freshly made piaya, a 55% dark chocolate couverture paired with muscovado sugar was made, folded with toasted sesame seeds, mixed with 35% milk chocolate and topped with crushed barquillos. The flaky and airy consistency of a classic piaya is right there!
The Pampanga Bar. An homage to chef Judy’s Kapampangan roots, the Pampanga chocolate bar uses carabao’s milk-based dulce de leche mixed with coconut sugar, dehydrated latik and 32% white chocolate. It captures the creamy flavor of carabao’s milk, with subtle hints of coconut. Each bite delivers a crunch from the dulce de leche flakes and dehydrated latik packed in one luxurious velvety white chocolate. A masterful concoction of Pampanga’s famed tibuk-tibuk in a chocolate bar.
The Batangas Bar. The Batangas Bar is made with true liberica (barako) coffee beans. To represent the flavor of the coffee, the beans were roasted and crushed and incorporated into a 72% dark chocolate. Roasting the beans became a crucial step in keeping the flavor by giving it more depth that highlights the earthy tones of a true barako coffee. Indulgent to the taste, down to the texture.
The Laguna Bar. As suggested by chef Gel, the Laguna Bar transforms your everyday kasuy into an exquisite praline. The roasted cashew nuts are blended with green cardamom—light and airy—packing a smooth flavor along with the milk and 55% dark chocolate. It’s a layer of sweet nuttiness and a balanced creamy texture. It gets creamier and lighter with every bite.
Get your box today at shop. therockwellist.com! (A. Reyes)