There’s another reason to go even more gaga for the irresistible Belgian chocolate bar known as Magnum – the opening of the much-anticipated Magnum Manila on April 8.
Rich and chocolate-y pleasures await dessertarians at Magnum’s pop-up store at SM Aura Premier’s Sky Park, which will be open for one year and is the 14th store to open globally. Magnum pleasure stores are found in premium locations worldwide and can be found in New York, Cannes, Paris, and Jakarta and Shanghai, among others. Though certain elements are the same with the other stores (such as the M logo made out of Magnum sticks and the chocolate drop lights at the bar), Magnum Manila has its own character. The store was designed by renowned architect Ed Calma and looks every bit the grown-up and sophisticated candy store – white and brown furnishings, 3D gold wallpaper and artwork on the walls.
Award-winning pastry chef Miko Aspiras of Fairmont and Raffles Hotel demonstrates his creativity and panache with the array of plated desserts he conceptualized for Magnum Manila while Chef Him Uy de Baron of Nomama is the man behind the selection of savory dishes (available starting April 12). One of the appetizers includes Cajun Spiced Chicken Poppers served with bacon gravy. There will also be sandwiches, pasta dishes and entrées.
Chef Miko proudly shared to us that the menu consists of 80% original creations and 20% of the global offerings (which is normally the other way around). The highlight of the pleasure store experience is the chance to Make Your Own Magnum where you get to create the Magnum bar of your sweetest dreams (over 250,000 possibilities!) for P100. Start by choosing between the chocolate truffle or vanilla Magnum bar then pick out 3 different toppings from the current 18 that are available. Toppings are divided into classic (mini mallows, crushed Oreos, roasted almonds), special (honeycomb, chocolate crunch balls, speculoos cookies) and experimental (Queso de bola, parmesan popcorn). Then choose between gold, white, dark or milk chocolate for your dip and drizzle.
Ask the Pleasure Maker behind the counter just as you would a barista on what would go well together. You can also refer to the beautifully made menu for signature combinations like the Jardin (chocolate ice cream dipped in milk chocolate topped with chopped pistachios, freeze dried raspberries and gold nuggets, drizzled with white chocolate).
For my first creation, I chose a vanilla bar dipped in gold with pretzels, parmesan popcorn and Queso de bola shavings drizzled with dark chocolate. It was salty, sweet, creamy and crunchy; definitely unlike any ice cream I’ve tasted. I highly recommend going experimental with the toppings for out-of-this-world ice cream (Queso de bola isn’t just for Christmas ham, I’ve realized).
We made another one just so we could try the fruit toppings and came up with a chocolate truffle Magnum dipped in dark chocolate and topped with dried mango, freeze dried raspberry and gold nuggets with white chocolate drizzle. The red, yellow and gold colors made this a visual feast and it was like an ice cream version of a fruit and nut bar.
We also got to try some of the plated desserts. The Pink Friday (P290) is made with exquisite strawberry marbled cheesecake on a bed of speculoos tea cookies and strawberry nerds with a vanilla Magnum dusted with pink chocolate and strawberry coulis.
Another colorful creation is the Rainbow Dream (P250) which is made with white chocolate covered vanilla Magnum bar covered in rainbow cake crumble on a moist slice of cream cheese rainbow cake (reminded me of Rainbow Brite and Care Bears).
Moist dark chocolate lava cake, chocolate truffle Magnum, brownie pieces and chocolate crispearls make up Death by Chocolate (P250).
Too much dessert, you say? I say there is no such thing, especially at a Magnum Pleasure Store.
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Magnum Manila opens Tuesday, April 8, 2014, at the Sky Park in SM Aura Premier Taguig. Follow #MagnumManila on Twitter & Instagram: @magnum_ph. Visit www.magnum.com.ph and www.makemymagnum.com
#MagnumFirst500:
Be one of the first 500 to enter the doors of Magnum Manila this Tuesday (April 8) and get a FREE Make My Magnum Bar.
Rules:
1. Doors officially open at 12:00 noon on Tuesday, April 8 2014. Patrons may line up ahead of time.
2. Advanced reservations by phone, or by reserving spots in the line will not be permitted.
3. Patrons must physically line up to be counted.
4. Patrons who are counted as part of the first 500 may only have 1 (one) Make My Magnum bar.
