I received an elegant elongated box from our generous neighbor. Initially, I thought it contained incense until I realized they were chocolates. Well, it turns out they’re not chocolates but polvoron with strange flavors like rose, lavender, cranberry, kiwi, pineapple, blueberry, etc..
Traditional polvoron is a type of shortbread made with flour, powdered milk, sugar and melted butter. Polvoron is Spanish for “dust” — a very literal name for the crumbly and gritty cakes — a legacy from our Spanish colonizers.
The polvoron of today is a departure from the polvoron of yesteryears. Besides Pinoy pinipig, kasuy and mani variations, more recent creations are infused with Western influences such as cookies and cream, chocolate, and coffee, and now from Postres del Cielo, I’m sampling fruit and flower polvoron innovations.
Among the Postres del Cielo (Heavenly Desserts) “gourmet” polvoron I tried, it’s the one with kiwi that I liked. After relishing the “glorious taste of butter” moment, I was left with chewy bits of tartness — a wonderful treat that goes well with the iced lemon tea I was about to have.
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