Since the first Magnum Manila restaurant at SM Aura Premier in Taguig City closed down in July 2015, Filipinos have missed the novelty of creating their very own Magnum treats via the MYOM (Make your own Magnum) bar.
But the good news is that this year Magnum Manila is making a comeback in the form of a kiosk-type bar at the heart of SM Mall of Asia. A far cry from the first concept, which felt both exclusive and luxurious, the new Magnum haven dubbed a “Pleasure Store” is more open and very inviting.
“This year, we want to bring the Magnum experience to a new and broader set of market,” enthused Andrea Huang, Magnum brand manager, at the exclusive event. “The environment [at SM MOA]is special that is why we made the store special.”
The Manila Times experienced this first-hand as it joined the Magnum-making and -tasting event early January at the hottest—rather coolest—dessert destination in town.
In this story, we remind everyone the goodness of Magnum that is Belgian chocolate by sharing to readers how they can MYOM by following their tastebuds’ deepest desires.
Step 1: Three toppings
The magic number here is three as “pleasure seekers”—the so-called customers of the Magnum Pleasure Store—are allowed to choose up to three toppings for their upcoming ice cream creation.
According to Huang, there are also three types namely classic toppings that compliment any ice cream like marshmallows or crunch balls; special toppings that are a little more luxurious like freeze dried raspberries or pistachios; or experimental toppings that are adventurous like chili flakes or sea salt flakes.
The choice of three toppings are then mixed together for a consistent in one beautiful mess.
While there is no wrong combination, you can try putting together different tastes like sweet, salty and sour.
Step 2. Choose your chocolate
Customers then select a “naked” Magnum bar of silky vanilla or rich chocolate ice cream.
Then, pleasure makers—the one who actually makes the bars behind the bar—will dip the naked Magnum to either white, milk, or dark chocolate coating. Of course, the choice depends on the eater.
You can go matchy-matchy with white Magnum coated with white chocolate, or choco Magnum with bitter, dark coating.
We did the math and there are six possible combinations. Take your pick, quick!
Step 3. Top away
Right after dipping, pleasure makers will then sprinkle the combined toppings, half for each side of the ice cream.
Step 4. And drizzle
With almost unlimited choices to make, the last one would be choosing a type of chocolate again for the cool drizzle. Will it be white, brown or black?
Step 5. The M.
Finally, last to go in the Magnum creation is that round chocolate chip carved with the M.
Step 6. Post!
Although this is not an official step in making Magnum, we are sure the next move is take a photo and post in Instagram so hashtag #MagumMyWay and #MagnumManila. Now eat! Bon apetit.