What Is Tablea, Or “Tableya?”
Put simply, tablea is a ball of ground-up cacao beans, usually heated and combined with water to make a traditional Filipino chocolate drink called sikwate. Many people cite that the name tablea (or tableya) refers to the Spanish word for “tablet,” a reference to the food’s shape. But the name may also come from the Spanish word tablear, meaning rolling and dividing, an allusion to the way in which the balls are formed.
To make chocolate, the beans are harvested, fermented, and dried, and then they’re roasted, peeled, and ground into a smooth cacao mass. 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.
For those who grew up with expiration dates on everything including hot chocolate, you may be wondering, does tablea expire? The answer is no.
Traditionally, tablea is used to make Filipino hot chocolate or tsokolate. Unlike most European-style hot chocolates, the Filipino version is much stronger because it uses the whole roasted cocoa bean and not just cocoa powder.
The market opportunities for tablea and cocoa products is growing, as there is an increasing number of cafes and restaurants offering chocolate drinks. Moreover, the trend towards wellness and a healthy lifestyle is seen as another opportunity for cocoa, as it is being positioned and marketed as a health food given its natural contents and health benefits. It is projected that by 2020, there is an additional one million tons of cacao needed to meet global demand, while an additional 30,000 tons are needed to meet local demand. As such, cacao growers and cocoa manufacturers in the country are well-positioned to translate these market opportunities into a profitable reality.
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27 авг 2024
