Filipino Sikwate or Tsokolate Recipe
I have very fond memories of sipping a cup of warm tsokolate (sikwate in Bisaya) during the holidays in the Philippines. Street vendors are lined outside the church during simbang gabi (Christmas night mass), selling a steaming hot sikwate straight from a batirol pot (a wooden whisk with a steel pot also called molinillo in Mexico). Made of pure cacao tablet and sugar, sikwate traditionally is not served with milk, however, the use of batirol to whisk makes it taste creamy. Batirol whisks in air into the liquid adding richness to its overall texture.
Ingredients and Equipment
To make sikwate or tsokolate, it is a must to use a Filipino tablea, a pure cacao disc. Tablea is made of 100% cacao with added sugar so using a higher chocolate percentage will give you similar consistency and taste.
- Yield: 1 cup
- Total Cook Time: 5 minutes
- Ingredients: 1 cup water (or 1/2 cup water and 1/2 cup milk), 2 to 3 tablea discs (if using Abuelita’s, 2 to 3 rectangles), brown sugar to taste
- Equipment: small pot, whisk, cup
Understanding Cacao Tablea
The difference between a tablea and dark chocolate is the absence of cocoa butter which turns the chocolate smooth and meltable at body temperature. What I love most about using tablea is its nutty and earthy undertone primarily because of the lack of cocoa butter content. I love the nutty and earthy taste of pure cacao which, unfortunately, is muted with milk. After testing multiple recipes, I personally prefer sikwate without milk. So when using regular dark chocolate, you will be missing out on the nutty taste of pure cacao.
Chocolate Options
- Antonio Pueo: Available in most Filipino grocery stores and Amazon.
- Abuelita: Nestle’s cacao discs alternative.
- Dark Chocolate: 85% and above dark chocolate.
Preparation Directions
To make this recipe, heat and whisk together tablea (pure cacao tablet) with water and sugar. Milk is optional.
- Whisk together water and tablea chocolate in medium-low heat until tablea is completely dissolved.
- Add sugar and mix.
- Pour into a cup and add a dash of evaporated milk (optional).
- Serve immediately.
Someday, I’ll be able to make sikwate the traditional way with a batirol and steel pot but for now, a hand whisk does the job. Others use an immersion blender.
