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Philippine tablea (tableya) is roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets.

Tablea is traditionally used in the Philippines to make a hot chocolate beverage using a wooden mixing implement or stirrer. It is estimated that around 2,000 tons of cacao beans is made into tableya every year.

The Davao region on the large island of Mindanao is a known source for Philippine tablea.

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