How to make the perfect drink from tablea chocolate? Here are some things to know about this.
TABLEA CHOCOLATE – We have all heard tablea, a ball of ground-up cacao beans to make traditional Filipino chocolate. Here are some details about this.
We all love a chocolate drink – may it be hot or cold.
And in the Philippines, we have “sikwate”, a hot chocolate drink from melting tablea in boiling water. This no-frill traditional Filipino drink is quick and easy to make.
You’ll only need tablea de cacao and water. You may also add some honey or sugar to taste and adding milk is optional.
Tablea Or Tableya, either way, is correct. It comes in a solid form of chocolate. Philippines’ Department of Trade and Industry defines this as:
“…roasted, ground, and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets.“
How do you make a drink from this chocolate tablet?
The basic is melting two to three tablets per cup of boiling water. You may also replace your water with milk using the same ratio: two to three tablets to a cup of milk. The use of milk will result in a creamier taste.
You may use evaporated milk, low-fat milk, or alternative kinds of milk like oat milk. For sweeteners, you may use whatever like white sugar, brown sugar, coconut sugar, and honey.
When buying tablea, make sure to choose ones with the 100% cacao label. Labels like “Pure”, “Natural” or “Native” are not enough. Among the popular producers of this are Davao City and Batangas and there are sweetened and unsweetened version of this.
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