On February 4, 2026, the University of Baguio’s School of International Hospitality and Tourism Management (SIHTM) showcased a diverse reality of possibilities that celebrate the fusion of craftsmanship, heritage, and the innovative spirit through food, unfolding a new line of signature chocolates sourced from unique ingredients found in the Cordillera.
Held at the Centennial Hall, the event was preceded by an array of cultural representations that had been meticulously curated, displayed, and presented by the brilliance and dedication aimed at bridging cultural delicacies on the national and international stage. The contemporary confectionery dubbed UB Signature Chocolates features two collections: the UB Chocolate Signature Bar, named the CROWN JEWEL, and Cordillera Bonbons (resembling pralines), each crafted to showcase the distinct flavors of the Cordillera province.
Leading the decadent and culture-infused project were culinary student innovators, trained and guided by the confectionery expert and SIHTM faculty, Chef Ailene Manecla, alongside the working committee from supporting staff and students, from planning, researching, executing, and finishing off strong with a byproduct to be remembered by the masses.
Lineup of Cordilleran Chocolate Confections Presented
The Cordillera Collection: Signature Bonbons
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- Benguet Bonbon
- Contents: Strawberry Compote, Basil-Infused White Ganache
- Ifugao Bonbon
- Contents: Bayah (Rice Wine) Marshmallow Fluff, Mint Dark Chocolate Ganache
- Abra Bonbon
- Contents: Toasted Binatog, Dilis Brittle, Blonde Chocolate Ganache
- Kalinga Bonbon
- Contents: Inandila Mochi, Latik, Peanut Crunch, Dark Chocolate Ganache
- Mountain Province Bonbon
- Contents: Mountain Tea Ganache
- Apayao Bonbon
- Contents: Pineapple Ginger Compote, Rosemary Milk Chocolate Ganache
- The University of Baguio Signature Bar
- Contents: Balatinaw Rice Coffee Infused Ganache, Tablea Muscovado Caramel, Balatinaw Rice Crispies
Alt Text: an array of the displayed chocolate delicacies provided by the UB SIHTM Culinary Arts and Catering Operations
Celebrating alongside the departments responsible for the curation and launch of the collection, the strong support from members of the UB top management, comprising Atty. Romel P. Ayson, Vice President for Academics, and Dr. Janice Kaylyn Lonogan, Vice President for Academic Affairs. Joining them were university directors Dr. Froilan Aspa, Director for Student Affairs; Ms. Melanie Rulla-Saro, Director of the Linkages Office, and Ms. Jenelyn Magpatoc, SIHTM Dean.
The endeavor and encapsulation of the said products have also been compartmentalized through countless planning sessions, with the professional help from the Research Innovation Extension and Community Outreach (RIECO) division and the Director of the university. Led by Dr. Donnavilla Marie Panday-Herbster.
Alt Text: University of Baguio’s Top Management, Directors, research innovators, and leaders, along with the Culinary Arts and Catering Operations department, embarking on the journey toward an outstanding voyage in cultural heritage and confection curation
Alt Text: UB IHTM AACACO leaders and confection chefs presenting the ideas and concept behind the decadent desserts
Initiated by the institution’s research division, the products have then been sent out for further certification with hopes of immediate promotion of the product to the masses, backed up by the Intellectual Property Office of the Philippines (IPOPHL), for secure legal protection and exclusive rights, with the proposal initiated and submitted by the institution’s research division.
Alt Text: Key Highlights from the recent launch of the UB Cordillera Collection: Signatures Chocolate Bonbons
Striving for perfection and championing beyond the borders of the academic field, the event aims to directly contribute to the United Nations Sustainable Development Goals:
Goal 2: Zero Hunger—providing opportunity for local and national production through equitable forms and practices
Goal 8: Decent Work and Economic Growth—creating a medium for local foragers and people within the locality to join in for better innovation and sustainable sourcing of products and ingredients
Goal 10: Reduced Inequalities—providing a medium to aid in employment measures and
Goal 11: Sustainable Cities and Communities—creating an environment and working culture fit for human settlements on inclusivity in safeguarding cultural and natural heritage, all while having universal access for sustainability amidst rapid urbanization
Goal 17: Partnerships for the Goals—engaging in strong bonds and ties with partnered institutions, retail businesses, and the institution’s key sources for production, manufacturing, and promotion
Alt Text: Key Highlights from the recent launch of the UB Cordillera Collection: Signatures Chocolate Bonbons
UB continues to excel and strive for innovation; the endeavor creates a new opportunity for destined professionals in the field of culinary arts and leaders within relevant and preceding industries of hospitality management. The decadent treats have been filed for review and approval for patent and distribution in the immediate future; the treats remind the community of its outstanding achievement of creating a product that will withstand the test of time. Proving the natural state and cultural heritage of the Cordillera region, creating a profound sense of accomplishment and joy, and being recognized on the biggest stage for breaking boundaries and achieving world-class excellence, one bite at a time.
Alt Text: Key Highlights from the recent launch of the UB Cordillera Collection: Signatures Chocolate Bonbons
