CACAO de Davao and Hey Monday present From Kitchen to Cacao: A Celebration of Bold Flavors, a culinary collaboration showcasing the versatility and unique qualities of Davao-grown cacao through a specially curated menu of savory dishes, desserts, and beverages at Poblacion Market in Davao City on Wednesday, July 1. (Photo via Ivy Tejano)
DAVAO CITY – Two Davao City establishments teamed up on Wednesday, July 1, for a culinary collaboration aimed at highlighting the versatility of Davao-grown cacao and encouraging more local food businesses to use homegrown ingredients in their menus.
Guests savored a culinary experience during From Kitchen to Cacao: A Celebration of Bold Flavors, a collaboration between Cacao de Davao and Hey Monday.
The menu featured Mole de Beef, Mixed Berry Granita, White Chocolate Margarita, and a Grilled Cheese Sandwich, each made with locally grown cacao to highlight its versatility in both savory and sweet dishes.
Chefs Therese Nicole del Mundo and Marie Louise Plasencia, owner of Hey Monday, said the initiative seeks to show that cacao can be used not only in desserts, but also in savory dishes and beverages.
For instance, Del Mundo said, the Mole de Beef was inspired by the traditional Mexican sauce, which combines chocolate with spices. The margarita used white chocolate sauce instead of regular syrup, giving the citrus-based drink a sweeter taste.
Plasencia said it was their first time collaborating with a local brand and their first time using cacao in a savory main dish. She added that working with chocolate was challenging because of its complex flavor profile, which can be both sweet and bitter.
Ethan Kyle Lim, chief operating officer of Cacao de Davao, said the partnership was inspired by the growing culinary possibilities in Davao City and the need to create more platforms for local products, restaurants, and food entrepreneurs.
"Here in Davao, there are a lot of things that can still be discovered," Lim said, adding that collaborations like this can open more opportunities for Davao's cacao farmers, local artisans, chefs, and the region's growing cacao industry.
Lim said Hey Monday's participation created a strong impact because of the brand's local following and the quality of its food. He added that Davao-made cacao products can be presented in a way that is both creative and accessible to local diners.
"The event reflects a growing trend of partnerships between local food brands, to encourage restaurants and entrepreneurs to try new recipes and include more local products in their offerings," Lim told reporters.
He emphasized that these collaborations can help strengthen Davao's food identity and attract tourists who want to experience dishes rooted in Davao City's agricultural and culinary strengths.
Lim highlighted the importance of showcasing the people behind the Davao cacao industry, including farmers and local processors, saying the story of Cacao de Davao is not only about business but also about the wider Davao community.
Cacao de Davao and Hey Monday said they hope the collaboration will inspire more local businesses to improve their brands, work with farmers and local producers, and create products that can eventually reach wider markets.
The Davao City Council recognized Cacao de Davao for helping promote the city as a producer of high-quality cacao and a destination for cacao tourism through its support for local farmers, entrepreneurs, and the cacao industry.
City Council approved a resolution on June 23, authored by Councilor Ragde Niño Ibuyan, commending the local chocolate business establishment for its contributions to the city's agriculture and tourism sectors.
Accepting the recognition, Lim shared his vision for Davao City and encouraged fellow micro, small, and medium enterprises to inspire future generations of Davaoeños to dream bigger and create lasting opportunities for the community.