Boozy Filipino Hot Chocolate (Tablea Tsokolate)

Through colonization of the Spanish, they brought cocoa trees to the Philippines via Mexico. The chocolate is made into Tablea, chocolate tablets which are little disks of chocolate that is simply made from grinding fermented cocoa nibs with sugar. Tablea are cacao tablets made from pure cacao beans without any added ingredients, though sometimes sugar is included. The chocolate is not tempered as it is simply poured into molds after being ground to a thick paste. The white residue you see around the tablea are cocoa fat that has separated from the chocolate; once you melt it down, the cocoa fat blends into the chocolate again.

The Tradition of Tsokolate and Sikwate

In the Philippines, tablea is traditionally used to make a hot chocolate drink called "tsokolate" or "sikwate" in Bisaya. This rich, thick beverage, often with a grainy texture, is typically enjoyed during breakfast or the holiday season. "Tsokolate de Batirol" is prepared using a traditional wooden whisk called a batirol (a wooden whisk with a steel pot also called molinillo in Mexico) to achieve a frothy consistency. The use of a batirol to whisk makes it taste creamy because the whisk incorporates air into the liquid, adding richness to its overall texture.

Boozy Tablea Tsokolate with Lambanog

This version of Boozy Tablea Tsokolate (Filipino Hot Chocolate) has a hit of Lambanog, which is perfect for warming the soul on a cold winters day. The Lambanog, which is made from coconut nectar, gives you this nice warm feeling when it goes down. You can replace the Lambanog with any spirit that takes your fancy, but the little hint of coconut complements the Boozy Tablea Tsokolate perfectly.

Preparation Instructions

It's really so simple if you have tablea. Follow these directions to make a cup:

1. Combine boiling water and tablea: Start by boiling water in a saucepan. Use about one cup of water for each serving. Once the water is boiling, add about two to three tablea tablets per cup of water.
2. Dissolve the chocolate: After adding the chocolate to the boiling water, reduce the heat to medium-low. Use a whisk or a wooden spoon to dissolve the tablets completely. If you prefer a richer, thicker hot chocolate, add more tablea tablets.
3. Add spirits and dairy: Heat until the chocolate is melted and then add a shot of Lambanog. Once the tablea is fully dissolved, add your choice of dairy (optional). Stir well to combine, then turn off the heat.
4. Serve: Pour the hot chocolate into cups and serve with pandesal, kakanin, or other traditional Filipino pastries for a complete experience.

Recipe Ingredients at a Glance

• 2 to 3 Tablets Tablea
• 1 Cup Water
• 1.5 Oz Lambanog (or any spirit that complements chocolate)
• Milk (Totally Optional)
• Coconut Whip (Totally Optional)
• Brown sugar to taste

Nutritional Information

The following data represents the estimated nutritional value for a standard serving of pure tablea dissolved in water:

Storage and Alternative Uses

Store tablea in a cool, dry place away from direct sunlight or heat sources. An airtight container is ideal to prevent them from absorbing moisture and odors. If you live in a very warm or humid climate, storing them in the refrigerator or freezer can help preserve their freshness.

More Ways to Use Tablea

• Champorado: A sweet chocolate rice porridge made with tablea, glutinous rice, and sugar.
• Chocolate cake: Substitute tablea for dark chocolate for an authentic Filipino chocolate flavor.
• Brownies: Use tablea for a deep, rich chocolate flavor in your brownies.
• Chocolate sauce: Make a rich chocolate dipping sauce with tablea for turon, churros, or suman.