What makes the Auro Chocolate Bar Crawl different from the rest? Unlike other bar crawls that focus on just the drinks, this one lets participants sample a whole variety of chocolate-infused savory dishes (rather than the usual desserts) paired with chocolate-themed boozy drinks.

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Auro is an international award-winning, proudly Filipino, bean-to-bar chocolate company that sustainably sources its cacao beans from local farmers. Auro decided to partner with five bars located in the now hip Poblacion district of Makati to create this first edition of its bar crawl, which is operated by Fat Girls Day Out.

Launched in late June, the Auro Chocolate Bar Crawl runs every Friday and Saturday for four months before the bar line-up is changed. I was able to join the first crawl that launched the event and was pleasantly surprised at the chocolate pairings served at the following five participating Poblacion bars.

First stop: Khao Khai

This chill, casual food joint focuses on Issan Thai cuisine. We were served fresh cut green mangoes with 77% dark chocolate bagoong dip for a refreshing start. A punch-like drink spiked with rum and finished with a dash of Tabasco helped balance the mango’s tartness. It was also refreshing, subtly spicy, and sweet all in one go.

Second stop: Lampara

At this modern Filipino spot, we were treated to fried mantou buns topped with pork belly cooked sous vide for over 14 hours and topped with cacao nibs—an excellent play on soft and hard. Lampara’s take on the classic Boulevardier served as the perfect cocktail partner as it cut through the richness of the pork belly dish.

Third stop: Polilya

At Polilya, we tried deep fried Hainanese Chicken served with a 77% dark chocolate-infused rich mole sauce, with kesong puti and cilantro. For cocktails, we had 32% white chocolate-rimmed margarita shots, surprisingly one of the best pairings that night.

Fourth stop: Alamat Filipino Pub and Deli

This is where you can find locally crafted beers, native charcuterie, reinvented pulutan, and exotic comfort meals by Chef Niño Laus. Alamat served a finger licking good braised rib finger in burnt coconut and tablea, called Tiyula sa Itum, with ensaladang adlai at talong. The dish paired well with an Auro Plata cocktail made with gin, white rum, pandan, cacao liquor, and chocolate sauce.

Fifth stop: Pedro Tap House

Pedro Tap House is where we enjoyed chocolate-infused craft beer concoctions that were a refreshing way to end the night. We savored Pedro’s indulgent take on the chili dog using Auro’s 55% dark chocolate, featuring a toasted buttery brioche bun with cheese sausage inside, topped with chocolate-infused chili, and finished with a generous amount of melted cheese. This was paired with a creamy delicious Auro Midnight Stout designed so you get all the chocolate aroma while enjoying a sweet, boozy kick. Best is take a sip in between bites of the Chocolate Chili Dog for a great pairing experience.

The bar crawl also offers vegetarian and non-alcoholic options per stop. You just have to indicate in your online registration form that you need the veg option at least 3 days before the crawl.

For more details or to book your slot, visit http://aurochocolate.com

Photographs by Jar Concengco

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