Tableya or Tablea.

Speaking about hot chocolate, we have to mention ‘Tablea’.

It’s a Spanish word that etymologically means ‘plank’, ‘tablet’. It’s our chocolate bar for Filipino cuisine.

When we find ‘tsokolate tablea‘, it’s referring to hot chocolate.

Tablea is made from cacao beans, roasted, grinded, mixed with sugar and shaped in rolls (to be cut in round coin servings) or in balls.

The difference between ‘tablea tsokolate’ and the ‘hot cocoa chocolate’ is in the texture and the taste. The texture is the result of the making process to obtain chocolate mass by hand: it will be unrefined; the taste is due to the presence of cocoa butter that is, on the contrary, removed in the cocoa powder.

To make a tablea tsokolate we use a coin or a boll of tablea (more quantity makes the hot drink thicker), hot milk (1 cup, or 1/2 cup of milk and 1/2 of water), and sugar (if it wiil not be too much sweet for your taste). By a wooden beater, called a batidor, during the heating, we have to mix the ingredients so fastly to produce a soft foam (equivalent result by using an elettric whisk).

Tablea is also use for other Filipino recipes as: tablea cheese torte, chocolate tablea cake, Ensaymada with tablea cream filling, Kahlua tableche flan, red rice tablea champorado.

Some chocolate makers produce Tablea for their chocolate enthusiastic customers: Askinosie chocolate from United States or Dalareich from Philippines.

foto da Dalareich.

foto da Dalareich.

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foto da Askinoise chocolate.



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