Kakaw at keso, a celebration of Davao's best flavors

A rich pairing of Davao's finest chocolates and cheeses takes center stage at Leon's Lounge

- By JINGGOY I. SALVADOR

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 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.