The thought of a well-made tsokolateng tablea ready to be sipped and savored is enough to make every chocolate lover's mouth water. This drink may not be unique to our country, but we've definitely made our own unique twists on how it should be prepared and served. In the Philippines, tablea dates all the way back to Spanish colonial times and has since become a part of Filipino food culture.
With so many choices for good tablea in the market, it can be hard to pick the right one. Don't worry, we've rounded up the best tableas available online to help narrow down your options. We've also prepared a buying guide to help you take your chocolate experience a notch higher.
In our country, chocolates are always popular any time of the year. In fact, many Filipinos start their day with a steaming hot cup of tablea! To help you satisfy your choco fix, here are the best tablea products that you can have delivered to your doorstep.
**Prices may vary depending on the website and their campaign period**
|Quantity/Weight||12 Pieces, 20 Pieces, 30 Pieces|
|Quantity/Weight||Good for 4 Cups|
Farm to Folk
Chocolate de San Isidro
100% Cacao Unsweetened Tablea
100% Premium Unsweetened Chocolate
Single-Estate Organic Tablea
Orginal Sikwate Tablea
Tres Marias Pure Tablea
100% Pure Tablea
A Proudly Pinoy Tablea That Has Taken the World by Storm
Taste the Wonders of a World-Class Tablea
An Award-Winning Tablea From Bohol
Gluten-Free and Ethically Sourced Tablea
A Certified Organic Tablea for Dark Chocolate Lovers
Authentic Chocolate With Hints of Licorice
Handcrafted Tableas From Seasoned Chocolatiers
Contains No Preservatives
Enjoy Thick and Smooth Tsokolate
The Perfect Pinoy Pasalubong
|Price Starts at||₱425||₱122.5||₱185||₱250||₱145||₱91||₱225||₱120||₱94.5||₱65|
|Shape||Coins||Hexagonal Tablets||Tablets||Tablets||Tablets||Block||Hand-Molded Tablets||Tablets||Tablets||Tablets|
|Quantity/Weight||1000 g||153 g||200 g||240 g||120 g||100 g||330 g||12 Pieces, 20 Pieces, 30 Pieces||150 g||Good for 4 Cups|
Commonly spelled as it is heard, the name tablea or tableya has its origins in the word "tablet," as the finished product is often shaped into tablets or discs. It is a well-loved chocolate used in many ways in the Philippines. They can be melted in water for a hot chocolate drink, otherwise called sikwate in many regions, and they can also be added to baking recipes!
Nowadays, you'll find tableas in many other shapes or forms. The popular producers of tablea de cacao hail from Davao City, Batangas, and Cebu, but almost every region in the country cultivates their love for tablea by producing their own brands.
Whichever one you choose, though, the rich and luscious taste still stands out. Compared to European-style hot chocolates, the Filipino hot chocolate has more body to it, given that the entire cocoa bean is used in the drink instead of chocolate powder, which oftentimes contains other fillers or additives.
Because of its long shelf life, tablea is one of the foods that we can store in our cupboards for any day of the year. Here are some things to keep in mind when selecting one that will satisfy your chocolate cravings.
Fermentation in cacao beans gives them a good bitter taste while killing germs and shedding the seed coat from the kernel. Properly fermenting the beans enhances the flavor and acidity of chocolate. This process, which should be between 6 to 10 days, turns the purplish color of the beans into a reddish one.
You will know if cacao beans have been fermented by their bitter flavor, unlike unfermented beans, which yield a bland taste. Fermenting can involve simply sun-drying the cacao beans, after which the beans are cooked in extremely high heat to have that roasted aroma. This also makes grinding the cacao easier, especially for home-based tablea makers who have to grind them by hand.
A well-ground tablea should have a sticky and greasy feel to it, instead of a powdery one. The grease is a sign of the fat content in each tablea, which gives the chocolate a buttery feel. It also points to freshness because it means that the tablea has been ground, shaped, and packed recently.
However, this does not mean that days- or weeks-old tablea will taste any differently as freshly-made ones since, fortunately, tableas rarely expire. However, if you're the type who likes chocolate in powder form, take note that you can expect less fat content in your tablea pack.
With the cacao beans' natural bitter taste, people turn to additives to achieve a certain type of sweetness that'll match their preference. Here is why you should choose between a pure and sweetened tableas.
When tableas are advertised as pure or natural, that means they are made of 100% cacao. Unsweetened dark chocolates are usually made from premium quality beans to achieve their strong, robust taste. The real quality of cacao beans and the fermentation process are much easier to determine in pure tablea products.
The advantage of unsweetened variants is that they give you the freedom to add as much or as little sugar or milk as you want to your snacks and drinks. It is also a wiser choice when using chocolate in baking recipes, since you'll have a better idea of how much sugar can go into your desserts.
On the other hand, sweetened tablea already contains sugar or muscovado, a sugar substitute. If you have a sweet tooth, this would probably be more to your liking, since you won't need to add sugar anymore. Kids would also naturally prefer sweetened tableas, especially when coupled with milk.
Sweetened chocolates are also convenient to use as toppings for snacks and desserts, and they make it easier as well to prepare hot choco drinks. Use them to add an extra crunch to cookies or melt them to drizzle on desserts.
The type of packaging goes a long way in keeping tablea fresh and attractive for consumers. Here are the most common types of packaging used for these chocolates.
Resealable pouches offer more in the way of storage because they can ensure freshness even after a period of time. They are also quite travel-friendly, perfect for people who want to bring them as pasalubong for friends or family. Pouches are more effective in preventing the product from getting crushed during transport.
This type of packaging might appeal to those who practice zero-waste lifestyles. Not only is it the greener option, but it's also more economical on the producers' part and yours. When buying in bulk and storing the tablea for maximum freshness, you can always transfer it to an airtight canister.
There are many ways to form tableas nowadays, but the most traditional ones are the rolled and tablet-form chocolates. Rolled tableas are typically rolled by hand following sanitary measures. Tablets, on the other hand, are usually created using molds after the beans have been ground. With the varying shapes and packages available today, you'll never run out of ways to use tablea!
With the gift-giving season just around the corner, feel free to think of gift ideas incorporating tableas in them. This recipe from Pepper is a great example of a gift that showcases the unique taste of tablea.
There are a ton of ways to enjoy your tablea dishes, snacks, and drinks. It only takes a little creativity and a dash of tablea to satisfy your chocolate cravings. With that said, you'll probably need these items to make your tablea treats!
Tablea has so much to offer in the way of chocolate goodness. You can give drinks and desserts a sumptuous kick with just a few tablets. And with so many products now available, you have a wide range of options to make both familiar and innovative chocolate creations.
Author: Aibel Ugay
Editor: R. Umlas
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