Hands up if you love chocolates! Are you craving for something sweet or possibly a chocolate drink during your meal or snacks? In the Philippines especially in Bohol, we have cacao farm and grow them to locally produce a ball of ground-up chocolate, the tableya. Many people mention that tableya or tablea is from the Spanish word, “tablet,” a reference to the food’s shape. Some may also say that it comes from the Spanish word tablear, which means rolling and dividing. This is an allusion to the way in which the balls are formed. By tradition, tablea is used to make Filipino hot chocolate or sikwate. Unlike most European-style hot chocolates, the Filipino version is of stronger and higher quality because it uses the whole roasted cocoa bean. It is not just cocoa powder nor processed couverture.
It is traditionally whisk manually with a batidor (or molinillo – a wooden hot chocolate stirrer). You whisk and whisk, until your arms and wrists sore. You whisk and whisk, until the hot chocolate bubbles and turn to a thick, smooth consistency. And it’s sweet heaven when the chocolate smell drifts up.
Sikwate is a thick, foamy and bubbly, with its bittersweet taste of dark and slightly granular chocolate which sets it apart from other versions. This is one of my very favorite treats. So much love when it is tempered with milk and sugar.
Paired with kinatloan, a delicious Boholano cookie delicacy , it is the breakfast you crave for and miss the most. Because of its natural ingredients, mild sweetened taste and an aromatic flavor, it is best as perfect partner for sikwate. This kinatloan can be purchased at Pabling – Herry Kinatloan & Torta. Along with it, you can also buy torta and mamon which are also good to be paired with this sikwate.