To make it, begin the process by roasting the dried cacao beans or seeds at high heat. Remove them from the heat. Separate the cacao nibs from the husk or shell. Grind it together with peanuts and muscovado sugar, the sweetener. To form the chocolate tablets, "tablea". Use the candy bar mold or tablea mold, or roll it in between your palms.
This sweetened chocolate tablet "tablea", is perfect to consume on a cold, rainy day to start your day. Boil this sweetened tablea directly to make Sikwate or Chocolate de Batirol (Filipino Hot Chocolate) and serve hot. This goes well with puto or bread. Sweetened tablea is a key ingredient in champorado. Add milk or condensed sweetener if desired to make it more sweet and flavorful. Try this sweetened tablea recipe. Let us know what you think. Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
If you want a 100% pure tablea click this link: How do I make pure tablea?
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How do I make sweetened tablea? To make it, begin the process by roasting the dried cacao beans or seeds at high heat. Remove them from the heat. Separate the cacao nibs from the husk or shell. Grind it together with peanuts and muscovado sugar, the sweetener. To form the chocolate tablets, "tablea". Use the candy bar mold or tablea mold, or roll it in between your palms.
This sweetened chocolate tablet "tablea", is perfect to consume on a cold, rainy day to start your day. Boil this sweetened tablea directly to make Sikwate or Chocolate de Batirol (Filipino Hot Chocolate) and serve hot. This goes well with puto or bread. Sweetened tablea is a key ingredient in champorado. Add milk or condensed sweetener if desired to make it more sweet and flavorful. Try this sweetened table recipe. Let us know what you think. Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
If you want a 100% pure tablea click this link: How do I make pure tablea?
Collect all the ingredients, tools, and equipment for the recipe.
Pre-heat a large pan, preferably. Add the dried raw cacao beans and cook over medium-high heat. Regular stirring is recommended until the cacao beans are evenly toasted and the husks or shells are easy to break. Remove them from the heat.
Next, proceed to the winnowing process: Crack the roasted husks or shells of the cacao beans, remove the outer shells, and then separate the inner ribs from them.
Once done, put the cacao inner nibs (roasted cacao beans) into the grinder and add the peanut and muscovado sugar. Grind them all together until they turn into an oily paste mixture, place it on a banana leaf or wax paper, and let the mixture sit to hold shape.
Scoop a spoonful of the mixture into the mold to make a chocolate tablet called "tablea". Scrape around the mold and make it as even as possible to get a good shape. Then extract it from the mold and directly put it on wax paper or banana leaf.
Repeat the process until all is done, and then allow the chocolate tablets or tablea to harden for an hour.
For later use, put the table in a resealable plastic bag. To consume, boil the chocolate tablet "tablea" and serve warm. Enjoy.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.