What is Tablea?
Tablea, derived from the Spanish word tabla (meaning “tablet”), refers to pure cacao balls or discs traditionally used to make hot chocolate drinks in the Philippines. Unlike commercial chocolate that’s often sweetened and heavily processed, tablea is unrefined and unsweetened—just pure ground cacao beans that have been roasted and molded into tablet form.

A Rich Cultural Tradition
Long before modern chocolate bars, Filipino households were already brewing cacao. Cacao trees thrive in the Philippines’ warm, tropical climate, especially in provinces like Batangas, Davao, Bohol, and Cebu. Tablea is deeply woven into the fabric of Filipino traditions, particularly in the provinces, where the day often starts with a cup of thick, frothy tsokolate—Filipino-style hot chocolate. One of the most iconic pairings is tsokolate and suman, a sticky rice delicacy wrapped in banana leaves. This duo is a nostalgic comfort food that brings memories of simpler mornings, often shared with family.

How Tablea is Made
The process of making tablea is labor-intensive but simple and natural:

1. Harvest and ferment cacao beans.
2. Roast the beans to bring out their chocolatey aroma.
3. Crack and winnow to remove the shells.
4. Grind the nibs into a thick paste called cacao liquor.
5. Shape the paste into round tablets or balls.
6. Dry the tablea until firm.

No sugar. No milk. Just 100% cacao.

Brewing the Perfect Cup
Traditional Filipino tsokolate is made using a batidor (wooden whisk) and a tsokolatera (a special metal pot). Hot water or milk is added to the tablea, and the mixture is whisked until foamy. Sugar is usually added to taste. The result? A rich, intense drink with earthy notes and a hint of bitterness—closer to dark chocolate than to Swiss cocoa.

A Proud Heritage with a Modern Comeback
In recent years, local artisans and cacao farmers have sparked a renaissance in Philippine chocolate-making, with tablea at the forefront. From specialty cafés to international chocolate competitions, Filipino cacao is finally getting the spotlight it deserves. Brands like Theo & Philo, Auro, and Malagos have elevated local chocolate, showing the world that the Philippines can compete in the global cacao scene. But even with this wave of innovation, tablea remains close to the heart. It represents tradition, home, and heritage—best enjoyed slowly, one warm sip at a time.

Final Thoughts
Whether enjoyed with rice cakes, poured over champorado, or simply sipped on a rainy day, tablea is more than just chocolate—it’s a taste of Filipino identity and warmth. Next time you crave cocoa, skip the instant mix and brew yourself a cup of authentic tablea. You’ll be tasting centuries of tradition in every drop.