Cover Photo: courtesy of Rockwell
Photo: courtesy of Rockwell
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Rockwell celebrates Kapampangan pride with their newest series of chocolate bars: tibuk-tibuk, champorado, pastillas de kalamansi, cheesebread, and shing-a-ling at kasoy
Less than a two-hour drive from Metro Manila, Pampanga is popularly hailed as one of the country’s premier culinary capitals—and rightfully so. After all, it is widely considered to be the birthplace of essential Filipino dishes like sisig, tocino, and countless others. Developed by CMV Txokoloat’s chief chocolatier Christian Valdes, The Rockwellist Confections Pampanga Series pays homage to the region’s treasured culinary traditions through five decadent chocolate bars: tibuk-tibuk, champorado, pastillas de kalamansi, cheesebread, and shing-a-ling at kasoy.
To truly capture the essence of Pampanga, Valdes collaborated with two proudly Kapampangan chefs: chef Dennis Lim of the famed DenLim’s Kitchen and chef Judy Uson of local favourite Café Noelle. At his eponymous private dining restaurant, Lim presents a highly sought-out multi-course Kapampangan feast so delicious, reservations are required months in advance. Meanwhile, Uson’s Café Noelle embodies Pampanga’s festive spirit through comfort food dishes and treasured family recipes.
In case you missed it: Notable food regions in the Philippines (and the dishes to try when you visit)
The Rockwellist Confections Pampanga Series
Photo: courtesy of Rockwell
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A true Kapampangan speciality, tibuk-tibuk is a milk pudding made with fresh carabao’s milk, topped with delicious latik for added decadence. Using 32 per cent white chocolate, coconut cream, coconut sugar, and carabao’s milk, Valdes and Uson distil the dessert into a luxuriously silky chocolate bar.
Photo: courtesy of Rockwell
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Lim and Valdes tackle the beloved champorado with 55 per cent dark chocolate, milk, puffed rice, and labahita, true to the pairing of chocolate and dried fish. Expect rich, deep chocolate flavours with subtle hints of rice, plus a salty-umami kick from the labahita.
Read more: A Taste of Home with Argentina-based chef Christina Sunae, the Korean-American from Pampanga
Photo: courtesy of Rockwell
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For something brighter, the pastillas de kalamansi bar marries the creamy sweetness of pastillas and the refreshing zing of calamansi. Made with carabao’s milk, milk powder, fresh calamansi, and 55 per cent dark chocolate, it’s a wonderful surprise for those after a complex yet elegant treat.
Photo: courtesy of Rockwell
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L.A. Bakeshop in San Fernando, Pampanga has a following of its own, tempting many city-dwellers to make a quick detour and pick up some of its irresistible cheese bread. Lim, whose family owns and operates the bakery, collaborated with Valdes to create a chocolate bar reminiscent of the baked good. Try the cheesebread bar to discover the harmonious marriage of cheddar cheese, brown sugar, and 32 per cent white chocolate.
See also: Panaderia bucket list: Have you tried these 9 essential baked goods?
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Finally, the shing-a-ling at kasoy bar is the perfect bite for anyone who loves a crunchy snack. Made with 55 per cent dark chocolate, crushed kasuy, cayenne pepper, and bits of shing-a-ling (deep-fried egg noodles), it’s an exciting indulgence like no other.
The Rockwellist Confections Pampanga series likewise celebrates Rockwell’s growing community in the culinary capital. In partnership with the Nepomuceno family, Rockwell is proud to present Rockwell at Nepo Center: a vivacious mixed-use neighbourhood boasting both retail and residential offerings, including the first Power Plant Mall outside of Makati. The Manansala and The BenCab residential towers are also now on offer at the Angeles City property.
Have a taste of Pampanga’s distinct flavours through The Rockwellist Confections Pampanga Series, featuring five one-of-a-kind chocolate bars. Get them today at shop.TheRockwellist.com, or visit their pop-up at the R1 Level of Power Plant Mall.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
