Sikwate (Tsokolate de Batirol): The Rich Heritage of Filipino Hot Chocolate
Sikwate, or Chocolate de Batirol, is a treasured Filipino hot chocolate tradition crafted from pure cacao. Known as sikwa’te (“sik-wah-teh”) in Visayas and Mindanao (particularly Cebu), and tsokolate de batirol nationwide, this drink is named after the wooden batirol whisk used to froth the chocolate—a tool that embodies centuries-old craftsmanship.
The Heart of Sikwa’te : Pure Tableya
The soul of this drink lies in tableya—unadulterated cacao discs made by sun-drying, roasting, and grinding cocoa beans, then hand-pressing them into rustic tablets. While modern versions may include sugar or milk for convenience, pure tableya (now semi-rare) offers an authentic, bittersweet depth that lets you customize sweetness to taste.
How to Brew the Perfect Cup:
- Simmer tableya in water, stirring with a batirol (or spoon) until velvety.
- Sweeten with muscovado sugar or condensed milk for a caramel-like richness.
- Froth vigorously for a luxurious texture.
Perfect Pairings:
☕ Pandesal – Dunk this fluffy bread for a classic merienda.
🍚 Puto Sikwa’te – Steamed rice cakes (puto) in Leyte are a match made in heaven.
🌿 Add a pinch of cinnamon – For a modern twist.
A Sip of History & Warmth
More than a drink, sikwa’te is a cultural experience—best enjoyed slow, shared with stories, and savored for its earthy, bittersweet embrace.
Prefer your sikwa’te pure or sweet? Share your favorite way to enjoy it! 🇵🇭🍫
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Sikwate or Chocolate de Batirol (Filipino Hot Chocolate)
Description
Sikwate, or Chocolate de Batirol, is a Filipino hot chocolate made from cacao (cocoa). In some parts of Mindanao and Visayas, like Cebu, we called it sikwa'te ("sik-wah-teh"). This is also known as tsokolate de batirol since a special tool called a batirol, a wooden instrument, is used to refine the texture of the tsokolate.
The main ingredient in it is tableya. To make it, it's a must to use a Filipino tablea, a pure cacao disc of raw chocolate. Tablea, or tableya, is made from cocoa beans, also known as cacao. The cocoa beans are dried, roasted, and milled, then traditionally hand-formed into small balls and flattened to form tablets. In the modern era, molders are used to make a uniform shape of tableya. Nowadays, pure tablya is semi-hard to find. Some commercial tableya we bought from the store is mixed in with some ingredients, like sugar and milk, resulting in a smooth, delicious cup of hot chocolate. But the taste is slightly different from the pure one.
For me, I prefer to use pure tablea in making hot chocolate so that I can control the sweetness of the drinks. Making hot chocolate is very easy. Just boil the tableya disc, stirring occasionally, until it completely dissolves (a batirol, if available, is better). Adding sugar and milk will result in a sweet, smooth hot chocolate drink, just adjust the desired sweetness. It is best paired with pandesal or any bread of your choice and rice puto (called "puto sikwa'te" in some parts of Leyte).
Ingredients
Instructions
Pour water into the pot, add pieces of tablea, and bring the water to a boil until the tablea is completely dissolved.
Tips: Use a batirol if available; it will give the sikwate a fine texture that is silky and smooth.Add sugar to taste and stir until completely dissolved.
Stir in milk, fresh or powdered, if desired.
Pour the “sikwate” hot chocolate drink into a cup.
Serve it while it is still hot. Hot chocolate drinks are best paired with pandesal or any bread of your choice.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 84kcal
- % Daily Value *
- Total Fat 2.5g4%
- Sodium 13mg1%
- Potassium 16mg1%
- Total Carbohydrate 23.8g8%
- Dietary Fiber 10g40%
- Sugars 8.7g
- Protein 3.3g7%
- Calcium 18 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
