I am using the tablea that I bought from Richard Benson K. Co @TalesfromtheTum of twitter. His tablea is pure , made from 100% premium cacao beans from Davao . Davao farmers harvest world-class cacao beans so you know you get the best tablea from Richard. In 2009, Chokolate de San Isidro began exporting cacao beans to neighboring countries in Asia and Germany and Belgium in Europe. There are other Tablea suppliers that sell their tablea with sugar and milk powder but I only buy pure tablea. The tablea I bought from Richard did not come with any instructions . These are my proportions.
For one cup of hot tsokolate:
1. Dissolve these four pieces in 1/2 cup warm water until the mixture is no longer grainy.
2. Pour the mixture into the tsokolatera or saucepan. Add 1 cup of water and bring the mixture to a boil .
Using the batirol to mix the chocolate will ensure smooth consistency of your drink
4. Continue mixing for 15-20 minutes depending if you like the consistency to be medium thick or thick. It took 15 minutes to get my desired thick consistency.
Remember tablea is not instant chocolate so don’t expect consistency to occur in just 10 minutes
5. Once ready, pour into cups. You need to add milk because the hot tsokolate feels grainy to the throat.
Mix condensed milk as desired. You can also use evaporated milk with sugar. Serve with suman sa ibus or Suman Flavored with Ginger. Dipping my suman into the chocolate drink is absolutely perfect and nothing beats the aroma of hot tsokolate.
As a variation. mix half of the hot chocolate drink with 1/2 cup of brewed coffee. My daughter loves this combination. Another daughter crushed peppermint candy into the hot tsokolate. You can garnish with cinnamon sticks, melted caramel, mini white marshmallows, grated orange zest, whipped cream or other toppings.
Where to Buy Batirol and Chocolatera (Chocolate Pot)
Farm in Deli
Check their facebook page.
Where to Buy Tablea