Chavez Estate Invites You to Enjoy Chocolate in Different Savory Ways

September 10, 2018

Chocolate’s often associated with desserts and other sweet applications. But chocolate has much potential for savory applications—take a look at how Mexicans employ it in mole, or Italians in agrodolce; plus the numerous contemporary dishes that have welcomed chocolate and cacao as part of the lunch or dinner table. With its complex flavor of multiple facets—bitterness, nuttiness, earthiness, fruitiness, acidity, butteriness, and others—chocolate has the power to add a different dimension to meats, poultry, stews, pasta dishes, and many others. And with the Philippines having a noted history with cacao (and increasingly growing some of the greatest cacao around) it’s about time Filipinos explored chocolate’s savory side as well.

L: Chocolate + bagoong makes more sense than you think—the former lends the latter a rounded depth to cushion against its pungency, and the latter accentuates the former with its saltiness. | R: Chocolate works its magic in this herby dressing that well enlivens greens.

Chavez Estate set out to do just that with their line of sweet and savory chocolate offerings. Hailing from Cavite, the Filipino company (and restaurant in Silang, Cavite) takes local, single-origin cacao and chocolate from The Chocoland Farm to create pantry items that include Chocolate Vinaigrette, Tablea Bagoong, and Chili Chocolate Vinegar.

L: Unsweetened blocks of chocolate from The Chocoland Farm, for your own sweet or savory experiments | R: Chili Chocolate Vinegar

Nodding to the ingredient’s versatility, these creations showcase how chocolate adds depth that complements the herbiness of their vinaigrette (and thus a unique richness to greens); the umami punch of the bagoong (it’s stellar perked up with the tang of green mangoes); and the subtle heat of their vinegar (a deadly condiment when served with salty, crackly bagnet).

L: Their Choco Elixir, a sweet and savory condiment with cacao, Himalayan pink salt, and peanut butter | R: For rainy days: their Adlai-Chocolate Champorado dry mix, which cooks up to a dark, nutty porridge

On the sweeter front is their intriguingly-named Chocolate Elixir—a chocolate-peanut butter spread whose sweetness and bitterness come balanced with a whisper of saltiness and tang—as well an Adlai-Chocolate Champorado dry mix that has the classic Filipino porridge ready in a few minutes over the stovetop.

Plus points for having some of the most visually appealing packaging around.

The possibilities stretch far across the food spectrum; create chocolate-tinged bakes, dip any savory proteins into their condiments, stir in their sauces into whatever you’re cooking. There’s more to chocolate than meets the eye, and Chavez Estate shows us how.

Chavez Estate

Chocolate and cacao products from Cavite ranging from sweet to savory, and made with local cacao.

Contact: 0917–125–3447 / raymondchavez013@gmail.com
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Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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