Heobroma cacao, one of the oldest cultivated plants, is a small (4-8 meters tall) perennial tree crop that originated in the Amazon basin and traveled as far north as Mexico. According to some historical accounts, cacao first traveled outside of its American homeland in 1670 from Acapulco, Mexico to the Philippines aboard Manila galleons. The first cacao planted in the Philippines was pure Criollo, the rarest and most prized variety of cacao today. With the cocoa belt located approximately within 20 degrees of the equator, the Philippines is truly an ideal place for growing cacao.
During the period of Spanish colonization, Filipinos started growing cacao trees primarily in Laguna, Cebu and Bohol and not long thereafter, started making and drinking their own form of hot chocolate known as tsokolate, which is made from discs or tablets of ground cocoa nibs with sugar known as tablea or sikwate.
Tablea, a Spanish word meaning “tablets” in English are made from dried local cocoa beans which are roasted for a few hours before being ground to a rich, chocolate paste. The tablea is then made by adding sugar to the paste and shaping it into balls or tablets.
Due to its long history in the Philippines, tablea has become an integral part of the Filipino culture. The production of tablea has been an important part of our heritage and the practice of making tsokolate from tablea with a wooden mixing implement called a batirol is a tradition often passed from one generation to another.
tablea Source: tablea
Source: Nikki Gregorio
Tsokolate is traditionally served in silver pots with a batirol that is used to mix the drink. A batirol is a traditional wooden tool used to mix the drink before serving, as bits of tablea may sink to the bottom of the pot. A batirol is used by holding the handle between the palms of one's hands, then rubbing one's palms together. This method mixes the drink thoroughly and creates a light froth on top.
The ingredients you need to make tsokolate:
- 1 cup of milk
- 2 blocks of tsokolate tablea or you may add more depending on how rich you want your tsokolate
- 1 cup of boiling water
- 1 tablespoon of sugar (optional)
- A pinch of salt (optional)
The procedure to make tsokolate is very easy:
All you have to do is let the water boil then add the tsokolate tablea and milk to the mix in a pot over a light to medium fire. Keep an eye on your pot as it may take awhile for the tablea to melt. If you want a smoother drink, gently simmer the tsokolate for at least 30 minutes, stirring or whisking occasionally in case bits of tablea get stuck at the bottom of the pot. You may also add sugar if you want your drink to be a bit sweeter than usual.
Why should I add salt?
Salt enhances the flavour of the chocolate. A little salt interferes with your ability to taste bitter, so the bitterness in chocolate will be somewhat muted, allowing the other flavours to come through more strongly by comparison. A small amount added to a glass of tsokolate would amplify both the creaminess and chocolate flavour. But make sure to put only a small amount as too much salt would overwhelm any other flavour and make it distasteful.
melted tablea in pot on medium fire. Source: Claudette Centeno Calixto
To make it more authentic, you can use the traditional tool called batirol to add a bit of froth to your chocolate.
A batirol is a wooden implement used when making chocolate beverages. Called a molinillo in Mexico, it is a turned wood whisk.
Attribution – molinillos – must read: Wikipedia/Y! Musica CC BY 2.0 Source: Attribution – molinillos – must read: Wikipedia/Y! Musica CC BY 2.0
How to use the batirol?
To use the traditional way, hold the batirol between the palm of your hands and rotate it by rubbing the palms together. Rotating thus, froth is created in the liquid.
What if I don't have the batirol?
rotate the batirol by rubbing the palms together Source: Nikki Gregorio
Do not worry if you don't have the batirol you can use any wooden spoon or a whisk. The secret is in the whisking in order to make quality tsokolate.
A little twist to your tsokolate?
You can certainly put a twist on your usual tsokolate. You can add in other flavour enhancers like grated/chopped milk chocolate (to add sweetness and smoothness), cocoa powder, peanut butter (some tablea are flavoured with ground peanuts and this adds a nuttier taste and texture), vanilla extract, or even rum or tequila.
As soon as your tsokolate has been perfectly done, pour the warm drink straight to your favorite cup and enjoy its unique and rich flavour.
Put a twist to your drink by adding some marshmallow. Source: Attribution – drink – must read: Pixabay/StockSnap CC0
The delicious drink will surely take you back to your memorable days in the Philippines at the same time giving you the warmth you need this winter. Tsokolate tablea is truly a Pinoy favourite you cannot forget wherever you are in the world.
