Chocolate with laing? Yes, please!
‘Venchi is not just another chocolate brand. It’s magic, tradition, and emotion wrapped in a simple yet powerful bite.’
Chocolate knows no boundaries. But I’d be laing if I told you that I’m 100-percent sold on the idea of pairing this iconic Bicolano dish with a small bar of chocolate. I just take comfort in knowing that the versatility and sweetness of coconut milk and chili peppers can play well with the bitter and umami flavors in chocolate.
But after experiencing this in a degustation hosted by Venchi Philippines, a popular Italian chocolate brand, at M Dining + Bar, I’m hooked — totally! Venchi’s Chocoviar 75%, a rich, dark chocolate in a 75-percent extra dark shell, not only added an extra layer of flavor, but also made the taste of the coconut-based dish more pronounced. The dark chocolate’s intensity was also tamed by the caramelized sweetness of the grilled pork belly.
This savory treat is just one of the six chocolate food pairings —for Buongiorno! (Brunch), Tavola Con Amici (Lunch), Dolce Merenda (Afternoon Snack), L’Ora dell’Aperitivo (Pre-Dinner Bites), Cena Raffinata (Dinner), La Notte è Giovane (Late-Night Cocktail) — that demonstrated Venchi chocolates’ versatility, proving that they can be enjoyed any time of the day — from early bites to late-night indulgences.
Venchi’s Chocoviar 75%, incidentally, is a flagship product created by Venchi co-founder and brand ambassador Giovanni Battista (GB) Mantelli.
The tasting event had GB experimenting on the taste profiles of iconic Filipino dishes and looking for specific Venchi chocolates to pair them with. The goal was not only to elevate these dishes but also to find that Italian-Pinoy (culinary) connection. To complement each creation, Don Papa Rum created cocktails, offering a sophisticated, multi-sensory journey.
“As global ambassador and head of product development at Venchi, I have the privilege of shaping the brand’s future while honoring its rich Italian heritage,” GB explains. “My role is to create a balance between creativity and tradition, ensuring that every bite of Venchi chocolate delivers the quality and joy of a positive pleasure our customers expect.”
While there were hits and misses — the manggang hilaw with bagoong (for merienda) overpowered the luxurious Chocolate Arancia — GB had me at the liempo and laing combo, and the toasted barquillos and latik, which was paired with Venchi’s Espresso Caffe, a 75-percent dark chocolate with arabica coffee notes. The Don Papa Rum with sweet vermouth cocktail gave the meal a strong finish.
Get to know the master chocolatier
In an interview prior to the event, GB shared his colorful chocolate journey and yes, obsession.
“I come from a family of chocolatiers and pâtissiers,” GB says, his eyes twinkling at the mention of his “symbolic” baptism as an infant, with a drop of chocolate.
GB is a direct descendant of Venchi founder Silviano Venchi. During summer, he would help his grandfather in the chocolateria.
“I remember watching him with fascination. The slow melting (of chocolate), the tempering, the way the simple cocoa bean transforms into something silky, rich, and full of life,” he recalls with undisguised relish.
GB has always been fascinated by the alchemy of flavors, textures, and aromas.
“Thanks to may parents and my grandpa, my passion for chocolate and fine food developed early,” he shares. “Understanding how ingredients interact and how chocolate can evoke emotions made me eager to contribute to the family business and to the chocolate world.”
Traveling to cacao destinations, he learned to appreciate chocolate in its purest form — straight from the bean, as a raw ingredient, a spice, or even a rich sauce in the kitchen.
For the Mantellis, chocolate isn’t just a product; it’s a story, a craft, an art form passed down with care and passion.
“Like my grandfather, I’m deeply passionate about chocolate, flavor innovation, and creating sensory experiences that bring joy,” he says. “Growing up, chocolate was never just chocolate. It was magic, tradition, and emotion wrapped in a simple yet powerful bite.”
Chocolate, GB adds, was the scent that filled the air in the morning, the comforting sweetness after a long day, and the secret ingredient in moments of pure joy.
Did you know that GB always carries chocolates with him, ready to share with anyone?
“From these moments of sharing, a natural curiosity is born,” he says. “How can we pair chocolate with everything? That question led to explore, experiment, and ultimately create a universal language of flavors that brings people together,” adds GB.
How does he manage to keep the brand relevant, thriving and exciting?
GB quickly replies, “Venchi blends heritage with rebellion, respecting Italian tradition while daring to break the rules. We take chocolate out of its comfort zone — pairing them with unexpected flavors. We design not just sweets, but sensory adventures.”
Indeed, the Venchi experience is something you didn’t even know you needed until you’re already hooked. And that is what GB calls sweet “magic!”
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Venchi is at Central Square, Bonifacio Global City, Taguig.
