Tablea (Cocoa Liquor)

Tablea (cocoa liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.

It is produced from cocoa beans that have been  dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks known as raw chocolate somewhat like unsweetened baking chocolate (bitter chocolate). Its main use (often with additional cocoa butter) is in making chocolate.

The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.

Sample Recipe 

Philippine Chocolate Drink (Tsokolate / Sikwati):

- 1pc. Chocolate tablea
- ½ cup low fat milk
- ½ cup water
- Brown sugar to taste

Place the tablea in a saucepan and pour the milk and water. Place over medium heat and allow it to boil. Cook gently until the tablea has melted. Stir the chocolate and add sugar to taste.

Tablea

All Cocoa products are sourced from reputable farms and processors in the Philippines.  The product has a maximum shelf life of 2 years.

The same raw materials are being used by reputable chocolate manufacturers domestically and internationally (specifically in the United States).  It undergoes efficient and rigorous processing in certified processing plants in the Philippines.

Packing & Delivery

All products are packed in <Dimension> carton box:

- Double Walled

- Corrugated

- Polyethylene Moisture Barrier

Please contact us to arrange the shipping details that fits your need and we will try our best to accommodate.