A feast of chocolate and craft

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M DINING + BAR The orange hued venue for the tasting event

In a dimly lit room where the clink of glasses met the low hum of conversation, the aroma of dark chocolate and rum lingered in the air. On April 1, M Dining + Bar played host to a rare and intimate tasting led by Giovanni Battista “GB” Mantelli, the global brand ambassador and head of product development for Venchi, the celebrated Italian chocolate house. With Don Papa Rum as co-star, Giovanni offered an all-day tasting journey that explored the intersections of Italian chocolate craftsmanship and bold Filipino flavors.

“There’s so much richness in the country’s culinary culture,” he shared with Manila Bulletin. “We’re excited about the possibility of incorporating local flavors into our creations in the future.” That spirit was on full display during the six-course pairing experience—a narrative told in chocolate, rum, and the soul of Filipino cuisine.

A brunch to begin with
The tasting opened with “Buongiorno!”—a morning-themed trio featuring Venchi’s Cremino 1878, a silky, three-layered Gianduja chocolate. The nutty sweetness found its echo in local staples: warm taho, its arnibal syrup playing well with the chocolate’s hazelnut depth, and an assortment of kakanin—puto, sapin-sapin, and kutsinta—adding texture and regional nostalgia.
Paired with the Don & Grey cocktail—a crisp blend of Don Papa Rum and earl grey-coconut soda—this course was designed to awaken the senses. “Chocolate in the morning gives me energy and joy,” Giovanni shared. “It’s a ritual for me.”

BRUNCH Venchi Cremino 1878 paired with silken taho (sweet tofu) with arnibal (sugar syrup) and sago, puto Manapla, sapin-sapin, and kutsinta, served alongside Don & Grey—a cocktail made with Don Papa Rum and Earl Grey-coconut soda

Savory surprises at midday
Next came “Tavola Con Amici,” a lunch-inspired plate built around Venchi’s pistachio chocolate, encased in white salted chocolate and creamy gianduja. It was paired with gising-gising, the spicy coconut vegetable dish whose subtle heat cut through the richness of the chocolate. Salted duck egg and roasted tomatoes added umami and acid, teasing out hidden notes in the pistachio paste.
A Masskarita—Don Papa Masskara rum with pineapple, agave, lemon, and a hint of siling labuyo—brought a sweet-spicy zing that carried the course through. The flavors danced but never collided.

LUNCH Venchi Pistachio with spicy winged beans in coconut milk and pork, salted duck egg with tomatoes and sea grapes, and Masskarita (pineapple-infused Don Papa Masskara, agave, lemon, siling labuyo)

Afternoon citrus and spice
“Dolce Merenda” showcased Chocoviar Arancia, a blood orange-infused chocolate that held its own beside manggang hilaw with bagoong. The sharpness of green mango, the funk of fermented shrimp paste—it shouldn’t have worked, but it did. Calamansi jelly and toasted coconut rounded out the flavors, pulling citrus to the forefront while adding crunch.
The Darker Don cocktail, a bold mix of Don Papa Rum, ginger beer, and calamansi, mirrored the chocolate’s brightness. “We aim for balance,” Giovanni explained. “Richness, contrast, texture—it’s all part of the experience.”

MERIENDA Venchi Chocoviar Arancia with manggang hilaw (green mango) and bagoong (shrimp paste), calamansi jelly with toasted coconut and brioche, and Darker Don (Don Papa Rum, ginger beer, calamansi)

Aperitivo, but with crunch
As the sun dipped, the tasting moved to “L’Ora dell’Aperitivo.” Nougatine, one of Venchi’s oldest recipes, offered caramelized hazelnuts in a dark chocolate shell. Its sweetness was set against honey-roasted pili nuts and—surprisingly—chicharon with spiced vinegar. The crunch of skin, the hit of acid, the decadence of chocolate—unconventional, but captivating.
To sip, guests enjoyed the Ube Macapuno Lowball: Don Papa rum washed in coconut oil, with ube cordial and bitters. The purple yam lent a local, dessert-like note. “It’s a playful moment,” Giovanni shared. “Chocolate doesn’t always have to be serious.”

APERTIVO Venchi Nougatine with honey-roasted pili nuts, crispy chicharon with sinamak (spiced vinegar), and an Ube Macapuno Lowball (coconut oil-washed Don Papa Rum, ube cordial, Angostura bitters, soda)

Dinner, refined and roasted
Dinner came in the form of “Cena Raffinata,” a deeper dive into bold, savory profiles. Chocoviar 75%, a creamy dark chocolate enrobed in a 75 percent extra dark shell, was served alongside grilled liempo glazed in muscovado. Smoky pork and caramelized sugar highlighted the bitter-sweet harmony of the chocolate. A second dish, laing with toasted sesame and chili flakes, pulled the chocolate in another direction—creamy, herbal, gently spiced.
The Sunseeker cocktail—Don Papa Rum with banana-vanilla syrup, puree, lemon, and soy milk whey—was tropical and silky, underscoring the chocolate’s roasted notes.

DINNER Venchi Chocoviar 75% with grilled liempo (pork belly) in muscovado glaze, laing (taro leaves) with toasted sesame and chili flakes, and Sunseeker (Don Papa Rum, banana-vanilla syrup, banana purée, lemon juice, soy milk whey)

Nightcap, the Italian way
The night ended on “La Notte è Giovane,” a late-night ode to coffee and quiet indulgence. Espresso Caffè, made with seven arabica blends and 75 percent dark chocolate, offered bite and depth. Served with toasted barquillos and muscovado ice cream topped with latik, the pairing found balance in crisp, creamy, and caramelized layers.
The final cocktail, the DPR Manhattan, blended Don Papa Rum with sweet vermouth and angostura bitters. It was classic, elegant, a bow to the day’s closing act.

MIDNIGHT SNACK Venchi Espresso Cafe with barquillos (crispy wafers) and latik (coconut caramel), paired with DPR Manhattan (Don Papa Rum, sweet vermouth, Angostura bitters)

The man behind the chocolate
For Giovanni, the event was about more than showcasing Venchi’s storied chocolate. It was about building bridges—between cultures, between meals, between old-world craft and new-world flavor. “At Venchi, we honor our 140 plus years of tradition while continuously innovating,” he said. “Chocoviar is a perfect example—classic technique with modern taste.”
He spoke with equal passion about sustainability. “We carefully source our cocoa and ingredients from responsible suppliers. Every step is monitored. Every bar is a promise.”
That promise seems aimed squarely at making chocolate a daily joy, not just a rare treat. “We created a range with no added sugar and no sweeteners—just the authentic taste of fine chocolate,” he said. “Because the future of chocolate isn’t about giving up pleasure. It’s about enjoying it in a healthier, more natural way.”

GIOVANNI Battista "GB" Mantelli, Venchi global brand ambassador and head of product development

A shared table
The tasting, ultimately, wasn’t just about indulgence. It was about conversation—between Italy and the Philippines, between tradition and innovation, between chocolate and rum. Each pairing brought flavors into dialogue, guided by the hand of a man who treats chocolate as both craft and communion.
“We want to be part of Filipino celebrations and everyday indulgences,” Giovanni said. After a day of pairings that ranged from taho to laing to chicharon, it was clear: Venchi had arrived not just with flavor, but with feeling.
And the guests? They left with chocolate on their lips and Don Papa on their breath, their palates having traveled far without ever leaving the room.