Cover Manila Chocolate by Auro Chocolate and chef Nouel Catis
Manila Chocolate by Auro Chocolate and chef Nouel Catis
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Chef Nouel Catis (creator of the pistachio Dubai Chocolate) teams up with Auro Chocolate to create his next big hit: Manila Chocolate
Get ready for Manila Chocolate! Auro Chocolate teamed up with Dubai Chocolate’s creator (chef Nouel Catis) to develop something proudly Filipino. This sweet treat was born from wanting to create an iconic dessert for the Philippines following the fame of the viral Dubai Chocolate recipe that had taken the world by storm. The brand new, primed to be viral, beautiful chocolate bar pays homage to two storied locales, the Philippines and the Middle East. Infused with a strikingly bold pop of bright purple ube, and crunchy textures from baklava, the Manila Chocolate bar will definitely catch your eye (and pique the palate).
Influenced by Catis’s heritage, the team decided to call it “Manila Chocolate” as a symbol of Filipinos coming together to make something truly memorable for Filipinos all around the world. This delightful and bold recipe not only spotlights the Philippines but also represents Catis in that it celebrates his deep connections to the Middle East, too. With Manila Chocolate, they have combined Auro Chocolate’s internationally awarded 42 per cent milk chocolate with Catis’s iconic ube baklava creation.
See also: Meet B Boi–a pop-up secret menu by chef Raul Forés
Above Manila Chocolate by Auro Chocolate and chef Nouel Catis
Manila Chocolate by Auro Chocolate and chef Nouel Catis
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Chef Catis and Auro Chocolate recently teamed up for a long-term partnership to work on both Auro creations and Sna’ap (Catis’s brand) recipes, too. In fact, Auro Chocolate is taking over the distribution and manufacturing of Dubai Chocolate (while improving on the recipe), and will do the same for Manila Chocolate.
“We found it funny that a Filipino was the one who created the now globally renowned Dubai Chocolate recipe. So, we thought that it was only fair that the original Filipino chef, together with a Filipino chocolate company, would create a new viral chocolate from the actual country the chef is from. We took it a step further by using proudly Filipino ingredients that Pinoys could own and be proud of,” explains Mark Ocampo, co-founder of Auro Chocolate.
Above Manila Chocolate by Auro Chocolate and chef Nouel Catis
Manila Chocolate by Auro Chocolate and chef Nouel Catis
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“I wanted to create this to honour the cultures that shaped me and to show how heritage can be reimagined through flavour. An iconic cultural chocolate bar like this becomes more than just a treat—it’s a story, a connection, and a celebration of Filipino identity shared with the world,” shares Catis.
The relationship between Catis and Auro goes back several years, since 2017 when Auro first launched, and again when they collaborated to work on Auro Cafés in the Middle East. Today, they reconnect with a brand new partnership and the release of this fresh, innovative bar. “With the world now recognising Nouel’s pivotal role in the creation of the Dubai Chocolate recipe, this was the perfect moment to take our partnership a step further to elevate our synergy and create something even more impactful together,” Ocampo comments.
See also: Soul-warming Asian desserts to cure any rainy-day blues
Above Manila Chocolate by Auro Chocolate and chef Nouel Catis
Manila Chocolate by Auro Chocolate and chef Nouel Catis
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The Manila Chocolate bar took quite some time in R&D to ensure that both Catis and Auro were excited and proud about the flavour. “Ube is world-renowned. It is an immediate symbol of the Philippines,” Ocampo notes. “While cashew nuts from Palawan are deliciously eaten all over the country, and incorporated into various Filipino dishes. They also happen to be our childhood favourites,” Catis relates. In fact, the chef chimes in to share that the ube baklava took 6 months in R&D. “Launching the first album is the easiest, but doing the second one is tough. Ube has that huge potential to make it big as a second release,” Catis adds.
The Manila Chocolate bars are officially out in the market. They are available for sale in Auro Café’s, their website, and will be at the Chocolate Fair this week at S Maison. Grab a bar and let us know what you think!
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
