A couple of years back, MAGNUM took the ice cream industry by storm. In manila, a pop up store was made and foodies were able to create their own flavored version of a MAGNUM.
A week or so back, MAGNUM organized a tasting of their newest products.
The CHOCOLATE and CARAMEL and the CHOCOLATE and RASPBERRY.
SUB-ZERO test kitchen was the site were the event was held. It was transformed into a pop-up restaurant.
A cocktail of cucumber mixed with a bit of alcohol became the appetizer as we waited for the event to start.
JORDY NAVARRA of TOYO EATERY fame went on stage to explain the different dishes they were about to serve. These were made with chocolate ingredients that were meant to partner well with MAGNUM.
First up was the FLAN. IT had a topping of cauliflower bits and uni flavored foam. This is a savory version of a pudding like dish.
The next dish was a wagyu that has a chocolate sauce. It has a squid ink mash potato on the side as well. Honestly, the chocolate flavor was barely there. From what I tasted, the squid ink was just a coloring agent for the potato. For me, it was all aesthetics.
The main reason why attended was because of MAGNUM. The CHOCOLATE and RASPBERRY was the crowd favorite. The berry flavor was evident in each bite.
For me though, I prefer the CHOCOLATE and CARAMEL. You can never go wrong with it.
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The new flavors of MAGNUM ICE CREAM would definitely excite anyone. Just a bite and the crunch from the shell is already a reward. This is perfect for the summer heat.
Pop-up at sub-zero test kitchen.
12th floor 24/7 Building
BGC, Taguig, Metro Manila.
Disclaimer: was invited to this event. wrote this based on my experience.