These Chocolates from CMBV Confectionaries Co. are So Worth Your AttentionMarch 18, 2020
- Mikka WeeWords
The Madrid Fusión Manila trade show was such a treat. There were shops that were decorated beautifully, with organic oft-looked-over fare taking the spotlight. But there I was, little ‘ole me, nibbling away at a little chocolate booth, surreptitiously returning again and again in a wry attempt to try all of the truffle samples, snaps of the roasted milk bars, and swigs of calamansi liquor. Surely I must have a very forgetful face because when I returned for what I think was the third time on the second day, the owner couldn’t seem to recall having seen me earlier that day or hours before. See, I’ve been practicing on stealthily reaching out a hand to get free samples behind another person as to protect myself from embarrassment or from being judged as thick-faced, though I know it is the truth. I guess this stealthy move of mine proved successful.
And this, ladies and gentlemen, is how I stumbled upon CMBV Confectionaires Co., and their very, very fine chocolates. Among their biggest customers at the present include AWC and VASK, and one bite of their offerings will make you understand why. Simply put, their choclates speak for themselves. Intricately concocted and making use of interesting flavor combinations, the CMBV duo (Christian Valdes and Marvin Bagube), has created a selection of decadent treats. Popping them into my mouth was like striking gold—very, very delicious—and I’m just on my second paragraph.
First, let’s talk about the bars that come in Roasted Milk Chocolate with Mango and Cashew, Dark Chocolate Pomelo, Roasted White Chocolate with Cocoa Nib and Peanut, and Roasted White Chocolate with Salt and Pepper variants. The bars themselves are an overpour of deep, luscious, cocoa flavors. Smooth and creamy, they roll around the tongue so well that the secondary ingredients only enhance and grace the palate with a bit of tang (from the mango and pomelo), or add a hint of crunch and bite (from the cocoa nib and cashew). Salt and pepper on roasted white chocolate start off with an intense milk flavor chased by smoky hints from the specks of pepper.
Next are the Caramel Wave Bars that come in swirly logs that almost mimic strands of less twirly licorice. A Salted Muscovado is a safe choice, while the Banana Cue and Mango Jubilee coat the palate with a film of fruitiness. The Salt and Pepper is a sweeter repackage of the milk bar counterpart, while my personal favorite, the Green Tea, comes packed with subtle, floral hints.
Saving the best for last—these truffles I kept coming back for. Noteworthy picks include a Minted Calamansi, mint fondant with a dark chocolate calamansi ganache with milk chocolate, the ‘Binondo’—red tea with a blend of three Chinese spices packed into a milk chocolate nugget. Also part of this decadent spread is a deconstructed Santol membrillo coated in a dark chocolate shell, and a Gingered Cerveza Negra, taking the form of a nostalgic Ricoa Curly Top where a dark chocolate cup is filled with milk-chocolate-ginger-Cerveza-Negra ganache and topped with roasted walnuts. It is difficult to play favorites, especially with a Sencha Green Tea white chocolate truffle luring you to take it out first from the box, or a Kaffir Lime & Coconut rendition that is blast of summer in the mouth. A creative take on Gin Pomelo comes in the form of a white chocolate cup filled with fruity pomelo white chocolate ganache with a dash of local gin. A Gumamela truffle infuses the flowery flavors in a white chocolate ganache and enclosed in a Peruvian dark chocolate shell. Lastly, a Chamomile and Juniper Berry variant—a play on dark floral and punchy flavors all enclosed in a dark chocolate shell.
See? You can’t blame me for coming back to their booth over and over. Glad I got their calling card. Now that all this chocolate is resting in my belly, it’s time to burn away all that jiggle. But still, #noregrets.