Tsokolate

Tsokolate(Tagalog:[tʃoko'late]choh-koh-LAH-teh), also spelledchocolate, is a nativeFilipinothickhot chocolatedrink. It is made fromtabliyaortablea, tablets of pure ground roastedcacaobeans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in atsokolateraand briskly mixed with a wooden baton called themolinillo(also calledbatidororbatirol), causing the drink to be characteristically frothy.Tsokolateis typically sweetened with a bit ofmuscovadosugar, and has a distinctive grainy texture.
Tsokolateis commonly consumed at breakfast with traditionalkakanindelicacies orpandesaland other types of traditionalFilipino pastries. It is also popular duringChristmas seasonin thePhilippines, particularly among children.
Tsokolateis also known assuklatiinKapampangan;sikulateinMaguindanao; andsikwateorsikuwateinVisayan languages. All are derived from Spanishchocolate("chocolate"), ultimately fromNahuatlxocolātl.
Tableya(also spelledtabliyaortablea, from Spanishtablilla, "tablet") are small traditionally home-made tablets of pure ground roastedcacaobeans.Tableyais made by drying beans of ripecacaofruit for two or three days. The dried beans are shelled and roasted. They are ground into a thickchocolate liquorpaste that are then formed into the characteristic little discs or balls and allowed to dry.Aside fromtsokolate,tableyais used in a wide variety of other traditional desserts in the Philippines, most prominently inchamporado, aglutinous riceporridgeflavored with chocolate.
Tsokolateis traditionally prepared by boiling water and milk in a special high-neckedpitcher-shaped pot known as atsokolatera(alsotsokolatehan,sikulatihan,sikwatehan, etc.). It is taken off from the flame once bubbles start to form and a few discs oftabliyaare dropped into the liquid.Muscovadosugar and more milk or cream is also added, to taste. A special wooden baton called themolinillo(also calledbatidororbatirol) is then inserted through the top and briskly twirled using the palms of the hands to bring the liquid to a froth. It is then poured into individual cups.
Modern methods of makingtsokolatecan include using regularwhisks,blenders, ormilk frothersto achieve the same frothy consistency. Additional ingredients likecinnamon,vanilla,pinipigrice flakes, or evenrumortequilacan also be added. However, using commercialcocoa powderinstead oftabliyais strongly frowned upon, as it does not give the same texture or taste.
Tsokolateis commonly consumed at breakfast ormeriendawith traditionalkakaninor bread. Common pairings withtsokolateincludepandesal,puto maya,puto bumbong,churros,ensaymada,buñuelos(orcascaron),suman,kesong puti, andbibingka. It is also popular duringChristmas seasonin thePhilippines, particularly among children.
In the novelNoli Me Tangere(1887) by the Philippine national hero,José Rizal, the antagonist character Padre Salvi is alleged by his rival, thealferezof theGuardia Civil, to calculatingly serve thickchocolate(espeso) for important guests and watered-downchocolate(aguado) for guests he deemed unimportant. According to the alferez, Salvi surreptitiously signals his servant to prepare either by saying "chocolate, eh?" or "chocolate, ah?" - "eh" and "ah" actually being short forespesoandaguado. The narrator states he is unsure if this is just slander because the same story has been told about many priests, or it may be a practice of Salvi'sFranciscan Order. Following Rizal, the terms "Chocolate Eh" and "Chocolate Ah" have been adopted by some establishments.