Comments on: Batidor, Batirol, Molinillo, Chocolatera, atbp.

By: grm

grm — Sun, 24 May 2009 03:26:52 +0000

hi!please help me nmn po.i just want to ask where can i buy the wooden batidor/batirol?

thank!

By: Marketman

Marketman — Fri, 17 Apr 2009 06:39:31 +0000

tembojin, sorry, I have not seen a copper one for sale in the Philippines, France the most likely choice for that, I would think. Local ones are made of aluminum or steel and are crude but still work nicely. They sell the basic ones at Nana Meng’s outlets in malls or at bazaars.

By: tembojin

tembojin — Thu, 16 Apr 2009 10:20:49 +0000

any of you guys have any idea where we can buy a chocolatera? Copper vessel preferred. Not the electric type.

By: quiapo

quiapo — Thu, 29 May 2008 05:38:13 +0000

The french have a tendency to find neat solutons to food processing difficulties, such as replacing the mandolin iwth a “mouli julienne”.
When tsokolate cravings emerge I use a french chocolatier which consists of a covered pot, rather like a coffee pot, with a plunger and a fine sieve at the end of it, which froths the chocolate to a fine texture which is almost chewy.
No mess, and very delicious, an very quick.

By: Dina

Dina — Mon, 17 Dec 2007 07:59:17 +0000

I found nice “molinillos” (moh-lee-NEE-yoh) at Amazon.com. By the way, my favorite chocolate-based drink is champurrado (A warm and thick drink, based on masa harina (hominy flour), piloncillo (unrefined cane sugar) and milk. Absolutely delicious!

By: Toto

Toto — Tue, 04 Dec 2007 09:10:39 +0000

Traditional hot chocolate is now being re-introduced among cafes in Metro Manila. Our product, Chokolate de San Isidro SIKWATE! cocoa tablets or tablea (made in Davao), is being used by cafes and restaurants not only for beverages but for baked products. We observed that the market is now open to the idea of maximizing the use of tablea as a cooking ingredient. Chocolat Deep Dark Chocolate Cakes (in SM Mall of Asia) and Sugar Munch (in Davao) are baking the best Tablea Cakes. Further, a chef here in Davao uses tablea in native dishes. There’s a lot more to make out of our tablea than just champorado and sikwate (drink).

By: lyra

lyra — Sun, 28 Oct 2007 03:01:05 +0000

where can we buy these batirol & wooden stirrer here in the phils? pwd rin batirol made of clay kng meron available. kng may alam kau paki e mail n lng ako sa lyrabaruel@yahoo.com.ph THNX

By: Jacqui

Jacqui — Thu, 04 Oct 2007 02:28:43 +0000

My lola called the cooking pot batirol and since that was what we only saw when we had our daily cup of sikwati, we refered to all equipments as”batirol”. My Mom corrected me when i was older, the wooden equipment used to breakdown the lumps of tablea is called “boloneo” and the metal or clay pot in which the sikwati was cooked “batirol”. By the why does anyone know where i can purchase a churrera locally?

By: ihid

ihid — Tue, 21 Aug 2007 00:52:25 +0000

To batil thoroughly using tablea is to extract the cocoa butter from the coarse ground tablea.

By: Cumin

Cumin — Mon, 20 Aug 2007 02:47:39 +0000

Spent long periods over a hot stove with the batirol but could never make my chocolate as good as Mama’s… until I tried using a hand-held blender. I swear it’s even better! But extreme care needed, I’ve also splashed the white kitchen tiles.