tsokolate

''Tsokolate'' ( ), also spelled ''chocolate'', is a native Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a '' tsokolatera'' and briskly mixed with a wooden baton called the '' molinillo'' (also called ''batidor'' or ''batirol''), causing the drink to be characteristically frothy. ''Tsokolate'' is typically sweetened with a bit of ''muscovado'' sugar, and has a distinctive grainy texture.

''Tsokolate'' is commonly consumed at breakfast with traditional '' kakanin'' delicacies or ''pandesal'' and other types of traditional Filipino pastries. It is also popular during Christmas season in the Philippines, particularly among children.

Names

''Tsokolate'' is also known as ''suklati'' in Kapampangan; ''sikulate'' in Maguindanao; and ''sikwate'' or ''sikuwate'' in Visayan languages. All are derived from Spanish ''chocolate'' ("chocolate"), ultimately from Nahuatl '' xocolātl''.

Tableya

'' Tableya'' (also spelled ''tabliya'' or ''tablea'', from Spanish '' tablilla'', "tablet") are small traditionally home-made tablets of pure ground roasted cacao beans. ''Tableya'' is made by drying beans of ripe cacao fruit for two or three days. The dried beans are shelled and roasted. They are ground into a thick chocolate liquor paste that are then formed into the characteristic little discs or balls and allowed to dry.
Aside from ''tsokolate'', ''tableya'' is used in a wide variety of other traditional desserts in the Philippines, most prominently in '' champorado'', a glutinous rice porridge flavored with chocolate.

Preparation

''Tsokolate'' is traditionally prepared by boiling water and milk in a special high-necked pitcher-shaped pot known as a '' tsokolatera'' (also ''tsokolatehan'', ''sikulatihan'', ''sikwatehan'', etc.). It is taken off from the flame once bubbles start to form and a few discs of ''tabliya'' are dropped into the liquid. ''Muscovado'' sugar and more milk or cream is also added, to taste. A special wooden baton called the '' molinillo'' (also called ''batidor'' or ''batirol'') 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 making ''tsokolate'' can include using regular whisks, blenders, or milk frothers to achieve the same frothy consistency. Additional ingredients like cinnamon, vanilla, '' pinipig'' rice flakes, or even rum or tequila can also be added. However, using commercial cocoa powder instead of ''tabliya'' is strongly frowned upon, as it does not give the same texture or taste.

Cultural significance

''Tsokolate'' is commonly consumed at breakfast or ''merienda'' with traditional '' kakanin'' or bread. Common pairings with ''tsokolate'' include ''pandesal'', '' puto maya'', '' puto bumbong'', '' churros'', '' ensaymada'', ''buñuelos'' (or '' cascaron''), '' suman'', ''kesong puti'', and ''bibingka''. It is also popular during Christmas season in the Philippines, particularly among children.

In the novel ''Noli Me Tangere'' (1887) by the Philippine national hero, José Rizal, the antagonist character Padre Salvi is alleged by his rival, the '' alferez'' of the ''Guardia Civil'', to calculatingly serve thick ''chocolate'' (''espeso'') for important guests and watered-down ''chocolate'' (''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 for ''espeso'' and ''aguado''. 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's Franciscan Order. Following Rizal, the terms "Chocolate Eh" and "Chocolate Ah" have been adopted by some establishments.

See also

* Kinutil
* Champorado
* Chocolate industry in the Philippines
* Kapeng barako
* List of chocolate drinks

References

{{Chocolate drinks

Filipino cuisine
Chocolate drinks
Hot drinks
Non-alcoholic drinks
Christmas food