mango chocolate

mango chocolate - /mang-go tso-ko-leyt/ (Cebuano sweet; dw Eng. mango + chocolate) [n.] chocolate coated dried mango.

Other local name:

• a.k.a. choco mangga in Cebuano

The ripe or rareripe mango fruit is peeled and sliced into thin slabs. The slices are blanched or steamed in boiling sugar syrup added with a flavoring of choice. 

The cooked sliced mango is strained and then dried either by sun drying or by heating in the oven. Big manufacturers used the “forced air dryer” method that utilizes a heater system to warm the air that is then blown using an industrial fan mechanism to dry the cooked sliced mangoes laid on wire mesh. 

Philippine Brand mango chocolate by Profood International Corporation (Central Visayas Philippines).

When dried, the mango is set to cool and then dipped in melted chocolate and set to stand until the chocolate hardens to coat the dried mango. Dry dark chocolate is commonly used for melted chocolate. The chocolate is melted using the bain marie (or double boiler) technique. The chocolate may also be flavored with vanilla essence or vanillin.

Mango Chocolate by Cacao de Davao is dried mango chips coated with 75% dark cacao chocolate that is made with cacao beans that are grown, harvested, and sundried from Davao.

Mango chocolate is pioneered and popularized in Cebu as a sweet treat. Originating as the famous Cebu dried mango that became a popular pasalubong. 

Philippine Brand mango chocolate by Profood International Corporation (Central Visayas Philippines)

The Cebu Best Mango Chocolate, which was launched in early 2011, claimed to be the first and original chocolate-dipped dried mango introduced in the market and was given as a gift to Pope Francis (Jorge Mario Bergogli) during his Papal Visit to the Philippines in 2015. 

Mango Chocolate by Dutché Chocolates Philippines.

The Cebu Best Mango Chocolate also served as diplomatic giveaways, airline treats, and snacks for presidential flights. 

Cebu Best Mango Chocolate are dried mangoes covered with delightful Belgian chocolate. It claimed to be the first and original chocolate-dipped dried mango introduced in the market. 

Photo courtesy by Cebu Best Mango Chocolate Fabecook page (@CebuBestMango) 

There are now many makers of mango chocolate in the country that carry their own brand names.

The other name for mango chocolate is choco mangga.

Choco Mangga by R&M Preserves is made with chewy mango strips half-covered in velvety chocolate. It comes in dark and white chocolate variants that received the Golden Shell Award.

Related posts: 

Evergreen mango

Miracle fruit

All photos by Edgie Polistico are copyrighted.

ALL RIGHTS RESERVED.

References:

• Cebu Best, Our Story, http://www.cebubestmango.com/#OurStory
• Olchondra, Riza T. “Pioneering R&M levels up from dried mangoes,” Philippine Daily Inquirer, July 26, 2013, https://business.inquirer.net/134567/pioneering-rm-levels-up-from-dried-mangoes

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kandis

kandis - /kan-dis/ (Palaweño seasoning) [n.] sun-dried batuan fruit \sun-dried slices of batuan fruit. 

Other local name:

• also spelled as candes in Palaweño [Cuyonon]

The name kandis is derived from the name of a far-flung place called sitio Kandis of Brgy. Bacungan in Puerto Princesa City of Palawan where the process of sun-drying sliced batuan fruits originated. The fruits are sourced from the forest of Palawan, though some are grown now on the farm. However, further research disclosed that the origin of kandis was actually from the Sumatra island of western Indonesia. When batuan fruits are cut into slices and dried, it is called kandis by the locals due to its semblance in appearance and taste of similarly sliced Sumatra's assam kandis (Garcinia xanthochymus). Assam kandis means 'kandis acid' or 'sour kandis' in English. Kandis was an ancient kingdom in Sumatra, Indonesia of the Malay Archipelago.

Pieces of kandis from the public market of Puerto Princesa City, Palawan.

In Puerto Princesa City, the batuan fruits are sliced lengthwise into long strips, the seeds removed, and have it dried immediately under the intense heat of the sun.

Pieces of kandis from the public market of Roxas, Palawan.

The Cuyonons of Palawan copied the process but had the fruit sliced crosswise thinly making the sliced pieces look circular.

Packs of kandis being sold in the public market of Roxas, Palawan.

Palaweños had the idea of sun-drying the batuan fruit to have a year-round supply of this popular Visayan souring agent, as batuan fruit is seasonal and is abundant only in summer. A stock of kandis has a shelf life of more than a year.

Packs of kandis being sold in the public market of Roxas, Palawan.

 

When mold appears after several months of storage, kandis can be washed clean by rubbing the pieces together in plain freshwater, then rinsed and sun-dried again. 

Like fresh batuan fruit, kandis (or candes) is really good to sour the soup of tinola (boiled fish a la sinigang), laswa, lauya, linaga, kansi, and other soupy meat and vegetable dishes.

Packs of kandis being sold in the public market of Puerto Princesa City, Palawan

It is suggested to wash kandis well before using it in cooking. Add it to the dish only when cooking is about to finish as it has the tendency to emit a hint of bitterness when boiled over a long time or when overcooked.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.  

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

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