Sure, the Paris-Brest flavors were undeniably impressive, but for Daniel Corpuz, Christine Roque, and Jo Arciaga, the true focus was on the dynamics of their collaboration. According to Filipino-American chocolatier Daniel Corpuz, they should never see themselves at the top but always in the middle. There should always be someone or something above them that they aspire to, whether it’s a skill they want to learn or a mentor they look up to. Similarly, there should always be someone under them, like a student, that they can share their knowledge with.
This mindset led Corpuz to the Philippines earlier this year, where he partnered with Auro Chocolate for a series of workshops teaching students how to make bonbons. It was during one of these classes that he met Half Saints co-founder Christine Roque. The connection was instant, and Corpuz remembers enjoying a meal at Half Saints with his family, particularly loving the Blackout Bowl. He appreciated how Christine would come to the table and explain the story behind every dish, as storytelling is a vital part of what they do.
Months later, Corpuz and Half Saints concluded their collaboration, creating six Paris-Brest together. For Half Saints co-founder Jo Arciaga, this collaboration reminded her of their Afternoon Bakes during the pandemic, where they offered a new product each week. The challenge this time was creating a comfortable space for all three of them to work together outside their comfort zones. However, they were able to connect with Daniel in their shared mission to make innovative gastronomy accessible to as many people as possible.
For Roque and Arciaga, this collaboration is about more than just the food. They wanted to make their customers feel happy and nourished, even with their out-of-the-box flavor combinations. They aimed to brighten up their customers’ days while still providing nourishment.
Corpuz gained recognition from his appearance on the Netflix show “School of Chocolate” with mentor Amaury Guichon, but his journey to success hasn’t been traditional. Prior to the show, he studied baking and pastry at the Culinary Institute of America in New York and worked at several Michelin-star restaurants. However, when COVID hit, he lost his job like many others in the food industry. But instead of giving up, he used this setback as an opportunity to open his own shop and pursue his passion.
The Paris-Brest collection created by Corpuz and Half Saints features three unique flavor combinations. One combines pistachio, cardamom, and bergamot to create a beautiful profile in the cream, topped off with a mist of bergamot to excite the senses. Another was inspired by Half Saints’ recent exploration in Tokyo and combines espresso, azuki beans, and almonds. But the flavor that means the most to Corpuz is the sans rival Paris-Brest, which is reminiscent of a classic Filipino dessert. It features caramelized white chocolate loaded with cashews and pili nuts, resembling a round sans rival.
At the end of the day, Corpuz believes that collaboration is about both parties investing in each other’s growth and sharing ideas. Each person brings their own experience and specialty, allowing everyone to learn from each other and truly grow. With their successful first collaboration, the possibilities for future joint creations between Corpuz and Half Saints are endless.
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