Magnolia or Selecta?
Honestly, I couldn’t tell the difference. They can have their Gold Labels and their Premiums and their Selections – with milk and cream and with sugar content so high, a cone is enough to send ants into a hyperglycaemic coma.
So you can shove your cones of super-sweet Rocky Roads up your – you-know-where. Not now when there’s gelato in town.
Gelato is not exactly new in Philippines, nor indeed here in Bacolod. But the one that introduced gelato to the general awareness is Cafe Bob’s, which prides itself with using no less than imported ingredients perhaps for a more authentic taste (and perhaps to attract the colonial mentalists that thrive in these here parts).
The gelato flavours vary depending on the availability of said imported ingredients at the moment. There are the common ones like chocolate, strawberry, green apple, raspberry, melon, mango and pistachio. For those with a more adventurous palate, there’s Cafe Costa de Oro, Stracciatela, Ferrero Rocher, Cookies and Cream, Strawberry Cheesecake and the engagingly bitter Dark Chocolate.
So how were the flavours?
We have always been wary about the cloyingly sweet offerings of the top two leading brands of commercial ice cream as they are rather high on sugar but low on flavour. Not so with CaB Gelato. Their strawberry ice cream, for instance, have a tarter, stronger flavour while the pistachio-flavoured offering has a fuller, more bitter after-taste than their commercial counterparts. This just means one thing: There are not scrimping when it comes to adding those ingredients, making the flavours come out.
And it’s not just the chocolate nor the fruit-flavoured ice creams either.
Their Ferrero Rocher, for instance, really tastes like those little nutty gold-wrapped chocolates, ‘xcept of course the gelato is creamier and less, uhm, solid. And colder. The Cafe Costa de Oro has a refreshing mocca taste; the Stracciatela has a marbly texture thanks mainly to the generous chocolate shavings that were churned along with the vanilla ice cream base; while the Dark Chocolate is more bitter than sweet (a caveat – don’t eat on a date as it leaves an unsightly dark residue on the lips and teeth, not unlike when you’re eating adobong pusit).
We recommend you eat it with the Belgian sugar cone – the large one. At P85 a serving, it’s a little too steep for regular mallers and almost four times as expensive as regular ice cream. But considering that it’s gallons more delicious, then the price is really worth it.
So is it really “creamier” and “tastier”?
Yes. And more.
And we are more than willing to spend P85 a cone for such a dessert.
Just don’t expect us to do it everyday.