Daniel Corpuz, known for his intricate chocolate sculptures on Netflix’s School of Chocolate, has shifted his focus to creating high-end, handcrafted bonbons inspired by the flavors of his Filipino culture. At Daniel Corpuz Chocolatier, customers can indulge in a variety of flavors such as sea salt caramel, chocolate crunch, and vanilla hazelnut, as well as traditional Filipino flavors like ube and Philippine coffee. Corpuz’s Fil-Am Bonbon Box showcases a wide array of unique flavors including ube, kalamansi, pandan, roasted corn, Philippine coffee, and caramelized banana. These bonbons not only evoke a sense of nostalgia for some customers but also introduce others to new and exciting flavors in a familiar chocolate form.
Growing up as a picky eater, Corpuz’s passion for food was ignited when he stumbled upon the Food Network’s Cupcake Wars during middle school. This sparked his interest in the culinary arts, leading him to pursue a degree in Baking and Pastry and Food Business Administration at the Culinary Institute of America. After gaining experience in fine dining restaurants in New York City, the pandemic presented Corpuz with an opportunity to explore his creativity further. With a newfound focus on chocolate, he began creating unique and visually stunning bonbons that caught the attention of a Netflix casting producer, ultimately leading to his appearance on School of Chocolate.
Following the filming of School of Chocolate, Corpuz’s chocolate business gained momentum, attracting a loyal following on Instagram and at pop-up markets across New York City. His decision to invest in a pop-up at Urbanspace Market ahead of the Netflix release proved to be a smart move, as customers flocked to his booth after recognizing him from the show. This unexpected success marked the beginning of what Corpuz’s friends affectionately refer to as his “Mr. Worldwide era”, characterized by his travels to chocolate-producing regions in countries like the Philippines and Taiwan.
As the holiday season approaches, Corpuz and his small team are gearing up for their busiest time of the year, producing thousands of pieces of chocolate weekly. Looking ahead, the 25-year-old chocolatier has ambitious plans for his business, including expanding to a larger space, more extensive travel throughout Southeast Asia, and promoting his favorite Filipino flavors to a broader audience. Through his dedication to sourcing the highest quality ingredients and his passion for creating unique and delicious bonbons, Daniel Corpuz is making his mark in the world of artisan chocolate.