Every now and then, food brands, especially those being run by celebrity chefs, introduce new food products or flavors of their specialties. Some are unique and curious; others turn out to be truly exciting. They are tiny bites of happiness that have been created to please the palate and always introduce something new to their taste.

Here are some of the new treats that World of Flavors has found:

Cipriano’s three new favorites

Cipriano Sans Rival, home of homemade classic Sans Rival and a line of traditional to innovative Silvanas, recently unveiled two new Silvanas flavors — Tiramisu Silvanas and Coconut Silvanas — as well as a Butter Sans Rival.

Between the two new Silvanas, it was the Tiramisu Silvanas that hit the market first. Tiramisu, the classic Italian sponge cake, became trendy again in all unique forms, and Cipriano made sure it not only kept up with the trend but also gave its loyal clients a taste of good Tiramisu in the form of Silvanas. Creamy, coffee-infused buttercream, a splash of rum and chewy meringue came together in this Italian-inspired sans rival cookie, which sells for P120 per piece and P570 per box of six pieces at Cipriano’s SM Megamall and Glorietta stores.

The more unusual Coconut Silvanas were launched very recently. “In making our Coconut Silvanas, we wanted to honor what we love about buko — how it’s subtly sweet, light and refreshing all at the same time. It’s crunchy, flaky and amazing with coffee,” says Cipriano’s Kris Alcantara-Mendoza.

Coconut Silvanas sell at P150 per piece at Cipriano’s SM Megamall and Glorietta stores. It can also be ordered per box of six pieces at P750.

As for its new Butter Sans Rival Cake, Cipriano has made two versions available — Regular seven-inch cake at P800 and nine-inch cake at P1,200; and Sugar-free seven-inch cake at P1,100 and nine-inch cake at P1,600. Both feature three layers of meringue baked low and slow for a crisp and chewy finish. They are made with the same buttercream that utilizes farm-fresh yolks, whipped until velvety. Pure softened butter. Kris describes them as “simple, slightly addicting, and a toast to minimalists everywhere.” 

“It’s our Butter Silvanas all grown up. This is what happens when a recipe relies entirely on a few, high-quality ingredients to create a nostalgic dessert,” says Kris.

Light and refreshing mamon

For a while now, Chef Dorothy Ferreria’s Tablea Mamon and Ube Mamon have been selling like hotcakes. Being hands-on, she personally bakes them upon order, particularly on weekends. Just recently, much to the delight of her regular customers, she added a third flavor to her light, fluffy and delightful mamons—Banana Mamon.

“We wanted to come up with a lighter version of the Banana Cake or Banana Bread so we tweaked our basic mamon to come up with this unique version. No artificial flavorings were used to make this mamon. We mashed overripe bananas and incorporated this into our basic mamon. To give it character, we added a dash of cinnamon, which also contributes to the wonderful aroma,” Chef Dorothy explains.

When orders come in, Chef Dorothy schedules to bake them only a day before pick-up to ensure freshness. This is why a three-day advanced notice for orders is much appreciated. Orders may be placed by sending a message to Chef Dorothy’s Facebook account.