23/12/2022
Introducing our Native Philippine Kakao!
Philippine Kakao is known as tablea, which is defined as a roasted, grounded and molded nib of 100% fermented pure cacao beans. Like our traditional kakao it has no added sugars, ingredients and additives.
Tablea's processing is a little different to the regular peruvian kakao, however it is made following a similar process, except it stops at the grinding stage with more coarsely ground beans. These are then shaped into discs or tablea as we know them. Because tablea does not go through the additional steps for refining as chocolate does, it retains a deeper, earthy, bitter chocolate flavor.
A little bit of history...
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 (“cho-ko-lat-eh”) which means "Hot Chocolate".
Tsokolate is traditionally served in silver pots with a batirol (traditional wooden tool) that is used to mix the drink before serving. 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.
Do you know that we are the only distributor in Australia that stocks this delicious Kakao? Yeah! It comes all the way from in the Philippines.
For all you Kakao lovers out there this is a very important kakao to try!
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