Eating chocolate is an art

Chocolate lovers read this:

When presented with a luscious praline, don’t pop it in your mouth right away. Take time to smell it. Then put it in your mouth, but don’t chew. Let it melt. Roll it on your tongue. Breathe in to get all the flavors it gives off.

“That way, you get to enjoy your chocolate better or discover the roasted, fruity layer of flavors in your dark chocolate,” explains Anthony Collar, executive pastry chef of Makati Shangri-La, who has been making chocolates for the past 28 years. “It’s like drinking wine; you don’t just swallow it. You slosh it first around your mouth to get all the flavors.”

The same procedure should be applied when eating a bar of chocolate-coated ice cream. Once you put it in your mouth, don’t bite through it yet. Let the warmth of your tongue break the chocolate coating, then wait for the vanilla or chocolate ice cream to drip in.

But those who attended the launch of Magnum’s newest flavors — Magnum Chocolate & Strawberry and Magnum Chocolate Brownie — at Urbn Bar and Kitchen didn’t bother to observe such a rule. As soon as the Magnum ice cream bars were plopped on the table, all hell broke loose!

Well, who could resist Magnum Chocolate Brownie, the creamy brownie-flavored ice cream coated in thick cracking Belgian chocolate with chunky cashew nut pieces? Don’t look for bits of brownie — you won’t find any. Simply because in this bar, brownie is what flavors the ice cream. It’s so good that even Magnum brand ambassador Liz Uy gave in to the guilty pleasure!

Magnum’s two pleasure flavors: Chocolate and Strawberry and Chocolate Brownie

The indulgent yet refreshing pleasure of chocolate-dipped strawberries is perfectly captured in the new Magnum Chocolate & Strawberry. The creamy vanilla ice cream — with swirls of strawberry sauce — is coated in thick Belgian chocolate.

“Magnum’s success was way beyond our expectations. In fact, Magnum is now considered one of the top brands in Selecta even if it’s only been around for a year. People have been bugging us for more flavors so guys, indulge!” says Bindoy Baltazar, Selecta marketing director.

The chocolate in Magnum bars are from Belgium so customers are assured they get more than they pay for.

“When we launched Magnum we made it really within reach — without scrimping on the ingredients — so a lot of people could enjoy it. Magnum is made of real Belgian chocolate. And you can’t put a Belgian chocolate stamp on the product if it doesn’t come from Belgium,” Baltazar adds.

With these two new exciting flavors, chocolate and ice cream lovers can now enjoy a very personal and unique moment of luxury, indulgence, and pleasure.

MAGNUM’S NEWEST BABY

Model, VJ, and host Georgina Wilson was also formally launched as the newest ambassador of Magnum, dubbed as the country’s “it” ice cream.

Georgina was welcomed into the Magnum family by her celebrity best friends Solenn Heussaff and Liz Uy, and fellow ambassadors Tessa Prieto-Valdes, Rajo Laurel, and Raymond Gutierrez.

“Thinking of my favorite flavor — the Magnum Chocolate & Strawberry — makes me happy already,” Georgina says.

As someone who appears to live a glamorous lifestyle, it’s interesting to note that Georgina also enjoys life’s simple pleasures — quality time with family and friends, reading a good book, and indulging in desserts. See? With her enviable figure, she doesn’t count calories all the time.

Her go-to indulgence for when her busy schedule becomes too much to handle is Magnum ice cream. Well, Magnum offers that same cool comfort to all.

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Magnum Ice Cream — Classic, Almond, Chocolate Truffle, Choco Cappuccino, Chocolate and Strawberry, and Chocolate Brownie — is available at leading supermarkets and convenience stores nationwide.