Have your chocolate — and eat it, too

Times have changed since Forrest Gump’s “Life is like a box of chocolates, you never know what you’re going to get.” Now, customers are spoiled for choice with many different decadent varieties of chocolate to choose from. Newport World Resorts’ confectioneries take the spotlight on World Chocolate Day or indeed on any day you choose.

Marriott Hotel’s
Plant-based Chocolate Truffle Cake.

Truffles are made from locally sourced, homegrown chocolates that support the property’s integrated sustainability initiative. Classically decadent flavors like Dark Rocher, White Rocher, Green Tea, Coffee, Coconut, Pistachio Log Marzipan, or even the Tabasco flavors.

Pralines at Hotel Okura Manila are made from 68 percent dark chocolate couverture that lends a bold but well-rounded taste. The milk chocolate pralines invoke a rich and smooth flavor from its high cocoa butter and milk content. The white chocolate pieces are balanced harmonies of milk and natural vanilla with distinct floral tones.

Cafe Mary Grace’s Chocolate Rum Tiramisu is made of espresso-soaked sponge cake using 100-percent Arabica beans, layered with rich mascarpone and dark chocolate ganache, and flavored with premium aged Don Papa Rum.

Italianni’s Tartufo is a three-layered chocolate cake with dark and white chocolate mousse covered with fudgy frosting.

Newly opened ROB’s Mississippi Mud Pie is a silky chocolate filling topped with ice cream and chocolate shavings.

Marks & Spencer thinks World Chocolate Day is a good reminder that the cocoa in the brand’s products, including chocolate bars, biscuits and cakes is 100-percent responsibly sourced. Also, 100 percent of the palm oil in M&S products is certified by the Roundtable on Sustainable Palm Oil, a global non-profit organization working to improve palm oil production to protect biodiversity and forests and safeguard human rights.

That’s truly having your chocolate and eating it, too!