Tsokolate or Filipino hot chocolate is a homemade Filipino version of hot chocolate. Made with plant-based milk and tablea (or cocoa tablets), and a little bit of sugar to warm your palate on those cold mornings.
I grew up in the church and my family and I were very active, meaning we not only attended church weekly, but we went for other church-related events. And the events we often attended, was church continental breakfast.
What is a continental breakfast?
Think of breakfast buffets, but a Filipino version. There was rice, eggs, pancakes, hotcakes, champorado, arroaz caldo (congee), plus so much more! It was technically brunch, but most Filipinos eat heavy breakfasts so this was normal. (My husband eats rice & vegetables almost everyday for breakfast.)
And one of my favorite breakfast foods was Filipino Hot Chocolate served with pan de sal. As soon as we arrived at the church, I went straight for the pan de sal and Filipino Hot Chocolate and ate till my hearts desire OR if I got caught eating too many.
What’s your favorite brunch dish? Let me know in the comments!
What is Tablea Chocolate?
Tablea is a Spanish word that means tablet, and tsokolate pronounced Cho-Ko-Lat-Eh is a Filipino word that means chocolate. The tablea can be a thick disk or flat, and even in square form. But the more popular forms are the balls and is considered as one of Batangas delicacies.
How is it Tablea made?
Cacao beans are used to make chocolate. The purest chocolate is cacao mass, plus sugar. But to make traditional tablea, you simply grind the cacao beans a little less, and then form the mass into balls to store for later use (instead of adding sugar and refining further)
Tips on How to Make Tsokolate (Filipino Hot Chocolate):
- For the tablea to dissolve faster, you can chop them in bits using a kitchen knife.
- If you don’t have the whisk, you can use the batidor or batirol. It is a local wooden whisk especially used in making Filipino Tsokolate.
- Are you making this for Christmas breakfast or any special occasion? Add mini marshmallows in each delicious cup of hot chocolate! I am sure kids will love that extra sweetness!
- If you love to use the more natural version of sweetener, use muscovado sugar to sweeten this delicious hot drink.
How to Make Tsokolate (Filipino Hot Chocolate):
These are the ingredients that you will need:
- Tablea (found at most Asian Markets)
- soy milk
- brown sugar
In a saucepan over low heat, heat milk until bubbles begin to form around the edges:
Next, add the tablea:
Whisk it until dissolved:
Add sugar, mix, and cook for 2 more minutes:
Pour into individual mugs and serve hot.
I consider this a staple for the Filipinos for their breakfast meals. It goes well with Biko, white rice Puto, and especially Puto Maya. Yum!
Frequently Asked Questions for the Tsokolate (Filipino Hot Chocolate) Recipe:
Q: Where can I purchase tablea or cacao nibs or tablets?
A: You can find them in Asian, Latin, and Filipino stores nearby. They are usually found near the coffee aisles.
Q: Can I use condensed milk to sweeten it?
A: Yes, for sure. You can omit the brown sugar if you are already using condensed milk to avoid too much of the sweetness.
Q: What is the white, powdery “coating” outside the tablea?
A: The white “powder” is called bloom. It means that the table or cacao tablets have been exposed to different temperatures or to humid storage. Don’t worry, it will not do any harm to the cacao tablets or tablea.
More heartwarming recipes:
- Nutella Hot Chocolate
- Peanut Butter Hot Chocolate
- Caramel Hot Chocolate
- Vegan Congee
- Ginataang Kalabasa
Tsokolate (Filipino Hot Chocolate)
- 2 pieces Tablea
- 1 ½ cup soya milk
- 3 tablespoon brown sugar
- In a saucepan over low heat, heat milk until bubbles begins to form around the edges.
- Next add tablea and whisk until dissolved
- Add sugar, mix, and cook for 2 more minutes
- Pour into individual mugs and serve hot
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