Tablea is a Spanish word-meaning tablet, and tsokolate is a Filipino word-meaning chocolate. It is a thick hot chocolate specially made from cacao balls. The tablea can also be a thick disk or flat, and even in square form. It is believed that the Spanish persuaded the growing of cacao trees and the developing of the beans into cacao tablets during the mid 17th century. During the Spanish era hot chocolate made from tablea is served during breakfast on special occasions. Consequently cacao chocolate drinking has long been a tradition in the Philippines.
As kids we didn’t have chocolate Starbuck’s frapuccinos with cinnamon or nutmeg sprinkled on it. We had hot chocolate. And our hot chocolate was made from fresh tablea (blocks of cocoa powder) made from cacao beans grown in the Bohol town. that I think about it, maybe that’s why for many decades I preferred milk to dark chocolate. At any rate, a steaming cup of hot chocolate made the old-fashioned way is an excellent place to dip my broas in. A quick dip of the broas in the hot chocolate and they are perfect. Hmmm, this gives me an idea… I should try to make a tira misu with the broas and instead of dipping it in cappuccino I should use concentrated hot chocolate. I wonder if that would work.
Tsokolateras in different sizes, meaning small/medium/large arestill being manufactured in Bohol
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. The Darker the Better
A chocolate taste you wont forget....
A chocolate taste you wont forget....
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