What is tablea?

Tablea is a flat ball of ground cocoa. To make a traditional Filipino chocolate drink called sikwate, it is heated and mixed with water.

Nothing beats the cocoa tablea because the form of the tablet keeps its fat content better.  Of course, the taste of Philippine cocoa is unique.

Tsokolate is made from tablea very quickly and easily, requiring only two main ingredients.

Tablea de cacao has a slightly longer preparation time than hot chocolate mixes, but it's made with 100% pure cocoa, unlike powder mixes that contain preservatives.

Filipinos tend to prefer chocolate to a steaming cup of thick drink, naturally with condensed milk, instead of a bar of chocolate.

How is tablea made?

To make chocolate, cocoa beans are collected, fermented and dried.  It is then roasted, peeled and ground into a smooth cocoa mass.  Chocolate that is pure requires cocoa mass and sugar.
To make traditional tablea, the cocoa beans are ground slightly smaller than everything else.  Then the mass is formed into flat balls for storage and further use.

The best aspect of this product is that it doesn't spoil.  Certainly, within the confines of the possibility.  It's not a big deal if it turns white or unsightly, it's normal.  The taste of the tablea will not change.

Cocoa is primarily grown for food consumption, but it's important to keep in mind its beneficial properties.  Nerves and skin become elastic due to cocoa.  In addition, it is utilized for anemia, angina, bruises, cracked skin and burns, and diarrhea.

Cocoa is a source of many chemicals, including antioxidants.

Restoring blood flow can help reduce blood pressure.  Vitamins are abundant in cocoa.

"Milk reduces the beneficial properties of cocoa"

What about cocoa powder?

To create cocoa powder, manufacturers extract most of the fat from the cocoa mass mentioned earlier and use it in cosmetics and other industries.  Kinda weird already?  Especially if we're discussing the advantages of this product.  Everything becomes obvious.  Without healthy fats, cocoa doesn't look the same.

Chocolate production is greatly influenced by the fermentation process. Ensure that the product specifies that it is made from fermented cocoa, especially if you intend to mix it with milk and sugar. Otherwise, such a product will disappoint and will not look like chocolate at all.