Filipino hot chocolate, made with tablea, a pure cacao that's a staple in Philippine culture. It's a rich and comforting drink, perfect for sharing a piece of tradition.
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What is Tablea?
Tablea are cacao tablets made from pure cacao beans without any added ingredients, though sometimes sugar is included. The beans are fermented, dried, and roasted, then ground into a paste and molded into tablets, balls, or discs.
In the Philippines, tablea is traditionally used to make a hot chocolate drink called "tsokolate" or "sikwate." This rich, thick beverage, often with a grainy texture, is typically enjoyed during breakfast or the holiday season. "Tsokolate de Batirol" is prepared using a traditional wooden whisk called a "batirol" to achieve a frothy consistency.
How to make Filipino Hot Chocolate
Step 1: Combine boiling water and tablea
Start by boiling water in a saucepan. Use about one cup of water for each serving. Once the water is boiling, add about three tablea tablets per cup of water.
Reduce the heat to medium-low, then use a whisk or a wooden spoon to dissolve the tablets completely. If you prefer a richer, thicker hot chocolate, add more tablea tablets. You can also add sugar to sweeten the hot chocolate to your taste.
Step 2: Add dairy
Once the tablea is fully dissolved, add your choice of dairy. Stir well to combine, then turn off the heat.
Pour the hot chocolate into cups and serve with pandesal, kakanin, or other traditional Filipino pastries for a complete experience.
Recipe FAQs
Typically, three tablea tablets per cup of water is a good starting point. However, you can adjust the number of tablets based on how thick and rich you want your hot chocolate to be.
Tablea is not typically sweetened and have a strong, bitter chocolate flavor. However, some tablea products are sold with sugar added.
Store tablea in a cool, dry place away from direct sunlight or heat sources. An airtight container is ideal to prevent them from absorbing moisture and odors. If you live in a very warm or humid climate, storing them in the refrigerator or freezer can help preserve their freshness. Just be sure to wrap them well to protect against moisture and freezer burn.
More ways to use tablea
- Champorado: A sweet chocolate rice porridge made with tablea, glutinous rice, and sugar, often served with a swirl of condensed milk.
- Suman moron: A chocolate sticky rice cake from Leyte made with tablea or cocoa powder.
- Chocolate cake: For an authentic Filipino chocolate flavor, tablea can be substituted for dark chocolate.
- Brownies: Use tablea for a deep, rich chocolate flavor in your brownies.
- Ice cream: Infuse your homemade ice cream with the rich flavor of tablea.
- Chocolate sauce: Make a rich chocolate dipping sauce with tablea for turon, churros, suman, and other Filipino desserts.
Other drinks and cold treats you may like
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📖 Recipe
Filipino Hot Chocolate with Tablea
Equipment
- Saucepan
Ingredients
- 6 tablea tablets more to taste
- 2 cups water
- Sugar to taste
- Dairy optional
Instructions
- Start by boiling water in a saucepan. Use about one cup of water for each serving.
- Once the water is boiling, add about three tablea tablets per cup of water.
- After adding the chocolate to the boiling water, reduce the heat to medium-low. Use a whisk or a wooden spoon to dissolve the tablets completely.If you prefer a richer, thicker hot chocolate, add more tablea tablets. You can also add sugar to sweeten the hot chocolate to your taste.
- Once the tablea is fully dissolved, add your choice of dairy. Stir well to combine, then turn off the heat.
- Pour the hot chocolate into cups. Serve and enjoy!
Lorna says
One of the things about the Philippines is this. Thanks.
Nora Reyes says
Hi Lorna, Oh yeah, tablea is a real gem from the Philippines! Glad you're into it too. Cheers! 😊🍫🇵🇭