Chocolatier Daniel Corpuz is setting a new standard for confections in New York's iconic Chinatown with the opening of his eponymous chocolate shop, Daniel Corpuz Chocolatier. According to Eater New York, the shop located at 60 Mulberry Street will not only serve up classic chocolates but also offer a range of pan-Asian flavors influenced by Corpuz's Filipino heritage. The grand opening is scheduled for tomorrow, and it will kick off with a ribbon-cutting at 10:45 a.m., followed by a series of enticing promotions.
The arrival of Daniel Corpuz Chocolatier is part of a broader movement to introduce Filipino and broader Asian flavors to the New York dessert landscape, something Corpuz has been passionate about for some time. "There’s more to Filipino cuisine than ube. I want calamansi to be my thing," Corpuz told Eater New York, highlighting his desire to expand the public's palate when it comes to recognizing the full tapestry of Filipino tastes. His creations will incorporate not just the trendy purple yam but also other regional ingredients like pandan, barley, and black sesame.
In step with the opening, special promotions at the storefront will run from tomorrow through April 24, including a 20 percent discount on all products, as per the grand opening details posted on Patch. Customers will also receive a free gift with any purchase during the weekend of the ribbon cutting—choices range from a travel tumbler to Tahitian vanilla beans, individually packaged truffles, bonbons, or chocolate ice cream, offering an added incentive to visit and sample the shop's unique flavor pairings.
But Daniel Corpuz's quest for distinctive chocolates goes beyond innovative flavors. He's also conscious of the broader environmental and economic issues facing the chocolate industry. "I’m well aware that chocolate may go extinct in our lifetime," he explained to Eater New York, citing concerns about the impact of climate change on cacao production. Corpuz circumvents the issue to some extent by sourcing cacao from Southeast Asia, which he notes is often overlooked in favor of more traditional locations like South America and South Africa. Annually, Corpuz travels to various Asian regions, such as the Davao region in the Philippines and locations in Taiwan and Malaysia, to ensure that he's using high-quality cacao in his products.
The new shop, housed in the space formerly occupied by the Hong Kong egg waffle shop Eggloo, is primarily kitchen-focused but does feature some seating for patrons. In addition to chocolates, the menu will offer coffee drinks such as ube- and hojicha lattes as well as a selection of pastries.
