Daniel Corpuz, a well-known Filipino-American pastry chef and chocolatier, has transitioned from crafting massive chocolate sculptures on Netflix’s School of Chocolate to focusing on creating high-end, handcrafted bonbons inspired by the flavors of his culture. His creations at Daniel Corpuz Chocolatier feature popular flavors like sea salt caramel, chocolate crunch, and vanilla hazelnut, as well as unique Filipino flavors such as ube and Philippine coffee. Combining nostalgia with innovation, Corpuz’s bonbons offer customers a taste of familiar Filipino flavors in a new and exciting form.
Career Journey
Growing up as a picky eater, Corpuz’s passion for culinary arts was ignited when he discovered the Food Network’s Cupcake Wars in middle school. This led him to pursue a degree in Baking and Pastry and Food Business Administration at the Culinary Institute of America, followed by experience working in fine dining restaurants in New York City. When the pandemic struck and he found himself with ample free time, Corpuz turned to chocolate as his creative outlet. His unique approach to chocolate-making quickly gained attention, paving the way for his full-time venture into the world of artisanal bonbons.
Through social media platforms like Instagram, Corpuz showcased his colorful bonbons and intricate chocolate sculptures, eventually catching the eye of a Netflix casting producer. His appearance on School of Chocolate further propelled his chocolate business to new heights, leading to a surge in demand for his delectable creations. Post-show, Corpuz’s popularity skyrocketed, with customers eagerly lining up for hours to purchase his Signature Bonbon Boxes.
Embracing his newfound success, Corpuz embarked on a journey of exploration and discovery, traveling to countries like the Philippines and Taiwan to deepen his knowledge of chocolate production and sourcing. By forging relationships with local chocolate producers and uncovering hidden gem ingredients, Corpuz has diversified his flavor profile and elevated the quality of his bonbons. His dedication to sourcing the finest ingredients reflects his commitment to providing customers with a premium chocolate experience.
Future Endeavors
As the holiday season approaches, Corpuz gears up for his busiest period, with plans to expand his business operations and continue his exploration of Southeast Asia. With a mission to introduce Filipino flavors to a broader audience, Corpuz envisions a future where his bonbons become a staple in mainstream chocolate offerings. Through his passion for crafting exquisite chocolates and his relentless pursuit of perfection, Daniel Corpuz is poised to make a significant impact on the world of artisanal confections.
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