Aired (September 29, 2024): Chef JR Royol visits the first and only chocolate museum in the Philippines—The Malagos Chocolate Museum in Davao. This episode also features Bohol’s version of Kalamay and the Maranao tribe’s best-known Dodol, making it an intriguingly sweet experience for you!
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00:00In our last episode, we explored the local chocolates made from cocoa beans.
00:08But of course, it's not enough for most of us.
00:12Chocolate is more enjoyable when it's accompanied by a sweet taste.
00:21Did you know that Davao City has a sweet flex?
00:24Today, I'm here at the first and only chocolate museum of the Philippines.
00:30We don't know who will be able to mold, handle, and of course, taste their famous Malagas chocolate.
00:39So, we'll get a special blended chocolate.
00:43And then, after that, we'll choose four toppings.
00:46Okay, ma'am. I'll just get three.
00:48What do you want?
00:50When molding chocolate, I'm just making a sandwich.
00:55So, you have to first put our chocolate blend, then toppings, and then chocolate.
01:01Okay.
01:03So, after we fill the mold with our chocolate and fillings,
01:08we'll put it in the freezer for 10 to 20 minutes.
01:11And after that, you can enjoy your own Malagas chocolate.
01:19Here in the Philippines, no matter where you are,
01:30you can't miss out on sweet foods.
01:34There are delicious banana queue, turon, karioka, and other Filipino sweet foods.
01:45Most of the souvenirs that we bring to our loved ones are sweet.
01:50And that's not to say that each province doesn't have its own variety of sweets.
01:57Like the famous Puto Kalasyao in Pangasinan.
02:01There's also Bibingka, which we can't taste every Christmas.
02:06There are also different varieties of calamansi that we can taste from the provinces here in Luzon.
02:11When I visited Bohol, they also have their own process of making calamansi.
02:17The calamansi recipe that you're using, what are the ingredients?
02:21These are our ingredients.
02:23Okay.
02:24Niob, malabkit, mascobado sugar, brown sugar, and peanut.
02:30Why do you put mascobado and brown sugar?
02:33It looks better when the two are combined.
02:36Okay.
02:37Yes.
02:38Does the color have an effect?
02:39Yes, the color.
02:40Yes, the color.
02:41It gives it a nice flavor.
03:10And in Mindanao, I met someone who plays an important role in the culture of our Maranao brothers from Lanao del Sur, Dodol.
03:29I went to one of their tribal villages in Davao to try this.
03:34Dodol Overload.
03:35Dodol Overload.
03:38So, Ma'am Rima, for people like me who are not from Davao,
03:44I'm just glad that there's actually a spot, a place dedicated to our culture.
03:50So, this is basically what we call tribal village, right?
03:53Yes.
03:54So, if I'm the visitor, what can I expect from this place?
03:57So, all year round, this tribal village is open.
04:01So, they can visit each house that has a representation of each tribe.
04:06So, you can see our history, our lifestyle.
04:10That's one of the reasons why we built a tribal village.
04:13At least, you can get a glimpse.
04:15Yes.
04:16One of the staples of your rice?
04:20Dodol.
04:21Dodol.
04:22Yes.
04:23It's color brown.
04:25Brown.
04:26Yes.
04:27So, I guess there's sugar that's why it's brown.
04:29Yes.
04:30It's also coconut.
04:31And it's sticky.
04:33And it's red rice that's ground.
04:36It's just like calamay?
04:37Yes.
04:38Yes.
04:39Yes.
04:40But we have our beliefs, Sir.
04:42Our belief is that if someone notices it, like a teacher or whatever,
04:48it takes a long time to cook.
05:01Let's go.
05:02I'll invite them.
05:03Let's taste it.
05:14Hello.
05:15There.
05:16What I'm liking about this tribal village is I'm getting an idea of what the culture is.
05:26Traditions.
05:27Somehow, I'm getting a glimpse of what kind of community you have.
05:35So, Ma'am, I'm curious.
05:37We've heard about Apam before.
05:39I mean, we're familiar with Apam.
05:41Just three ingredients.
05:42Sugar, coconut, and rice flour.
05:45Just rice flour.
05:46Okay.
05:47Do we need to cover it, Ma'am?
05:48We also need to cover it so that it's easy to cook.
05:53This is the one that's not leavened or not cooked.
05:55This is the one that's slightly cooked.