Daniel Corpuz has gained recognition for his elaborate chocolate sculptures on Netflix’s School of Chocolate, but his focus has now shifted to creating high-end, handcrafted bonbons inspired by Filipino flavors. His journey from picky eater to pastry chef has been filled with challenges and successes, ultimately leading him to establish Daniel Corpuz Chocolatier.
At Daniel Corpuz Chocolatier, customers can indulge in a wide range of flavors, including sea salt caramel, chocolate crunch, and vanilla hazelnut. However, what sets Corpuz apart are his Filipino-inspired bonbons such as ube, kalamansi, pandan, roasted corn, and caramelized banana. These flavors not only showcase his cultural background but also introduce customers to new and exciting taste experiences.
After losing his job during the pandemic, Corpuz turned to chocolate-making as a creative outlet. His unique creations quickly gained popularity on social media, leading to opportunities like appearing on Netflix’s School of Chocolate. Despite initial uncertainties, the success of his business has exceeded his expectations, demonstrating the power of taking risks and pursuing one’s passion.
Referred to as his “Mr. Worldwide era” by friends, Corpuz now travels to various countries to deepen his knowledge of chocolate and establish partnerships with cacao producers. These trips not only allow him to source high-quality ingredients for his bonbons but also enable him to introduce lesser-known brands and growing regions to a broader audience. His dedication to discovering new flavors and techniques sets him apart as a visionary chocolatier.
As the holiday season approaches, Corpuz and his team are gearing up to produce thousands of chocolates per week to meet the high demand. Looking ahead, he envisions expanding his business, exploring more Southeast Asian countries, and promoting Filipino flavors in the mainstream market. Each bonbon crafted by Corpuz represents a step towards achieving his goal of making high-quality chocolates accessible to a wider audience.
Daniel Corpuz’s journey from culinary school to chocolatier fame is a testament to his creativity, determination, and passion for chocolate. By blending traditional Filipino flavors with innovative techniques, he has carved out a unique niche in the competitive world of artisanal chocolates. As Corpuz continues to push boundaries and elevate his craft, he remains an inspiration to aspiring chefs and chocolate enthusiasts alike.