On the tables of Leon’s Lounge was an array of world-class fine chocolates and artisanal cheeses favored by renowned chefs from across the archipelago—all made in Davao. “Everything you see on your tables are edible,” said co-host Rex Puentespina with a smile, “except for the cacao plant in its lollipop stage, 10 days old. We want you to feast on the tree-to-bar chocolates. and farm-to-fork cheeses.”

Rex Puentespina is a second-generation farmer, following the family matriarch, Charita Puentespina, who cultivated the Malagos farmland into what the Puentespina legacy is today.

In the country, the Davao Region has been declared the Cacao Capital while Davao City is recognized as the Chocolate Capital, and for good reason. Rex shares that the Davao terroir (the complete natural environment- soil, climate, topography- in which the cacao trees grow) directly influences the distinct flavor profile of the cacao. Davao cacao has good genetics, he said. So good that the products of Malagos Chocolates have won international accolades. “We are proud that we put the Davao and Philippine chocolate on the world’s chocolate map,” said Rex.

With Rex’s brief presentation on what makes the Malagos Chocolates one of the best in the globe, he shared how fine chocolates should be enjoyed. “The bar has to have a snap when split, it’s a sign that the chocolate is well-made. Don’t bite it, let it melt in your mouth and savor the rich flavors and the smooth velvety texture of the chocolates.”

Guests feasted on an array of world-class chocolates—bars in different cacao quantity grades, a variety of best-selling cacao confections with nuts or raisins, truffles infused with liqueur or coffee, dark chocolate fondue, and tablea chocolate drink from the Signature Dark Collection, plus a taste of the brand’s finest— the Limited Edition Heirloom Bar: single clone, single farm in 72%- Heirloom cacao is considered the diamonds of cacao, the foundation of a great chocolate. “It’s designated as the 16th in the world and the first in the Philippines. From the harvest of the Malagos land we till, we only make two thousand Heirloom bars per year.”

As exciting as the chocolates, the Malagos Farmhouse cheeses tickle the palates of turophiles—as it did on this exclusive affair. Making for the ideal complement—and strategically placed side by side the sweet bites— were fromager Olive Puentespina’s artisanal creations.

“This tasting event is the first collaboration between Malagos Chocolates and Malagos Farmhouse Cheeses,” said Olive, who spearheaded the creation and production of the cheeses two decades ago, wanting to put goat’s milk to good use, and the “ wheels never stopped spinning” from Day 1.

Pleasing the palates were the mild taste of the fresh goat cheeses, like the Kesong Puti, the chevres and its variants— including the Mango Sublime that’s served on Business Class mile high on long haul flights; the Sophia (imbued with garlic infused olive oil), Petit Regina (with unique nutty flavor); and the intense flavors of the aged cheeses, like the Borracho, “drunk” with dark beer; the Rosemary Cheese, Ingrid’s (Olive’s daughter, the second generation cheesemaker) creation; and the robust flavor of the Blue Goat cheeses. On the side were the farm-harvested, house-made Native Guava Preserves, Bignay Jam and Mango Chutney.

Olive pointed to a separate table with a raclette along with slices of young Blue Cheese and said, “While the fresh cheeses should be enjoyed chilled, all aged cheeses must be served at room temperature, and some taste better warmed, heated or melted because it is the fat that carries flavor. When cheeses are warmed or heated, the fat is more accessible,” shared Olive. Indeed, the flavor of the heated were more intense.

The affair carried through the evening. Wine poured, new wheels rolled in and sliced, chocolates were refilled making the tablescape appear untouched, which lead to a pleasant surprise to everyone present. “What you don’t finish on your table, you get to take home,” declared the generous hosts. Kakaw at Keso, a celebration of two of Davao’s best products at Leon’s Lounge— and onto everyone’s homes.

Kakaw Kulinarya: Kasadya sa Malagos’ Kakaw at Keso is a pocket affair of Duaw Dabaw, a month-long festivity that celebrates the best of Davao’s cuisine, destinations and activities.