Cebuanos often make fun of Boholanos. My dad was a Cebuano, but no, aha!, he was born in Bohol! But my mom, who he chided endlessly for being Boholana, was in fact, born in Cebu, and a descendant of a large clan with lots of family in Leyte. But her family was a fairly well-known one from the proud little island of Bohol, the home to one of the Republic’s elected Presidents…not many provinces can claim that, after all, though Cebu can as well. At any rate, the gentle “rivalry” between the islands is an amusing one… So while Cebu might have the best dried mangoes, silvanas and what not, I have to say that Bohol has absolutely the finest broas I have ever eaten, period. And here, with a quick modification, I am inventing a cookie that would make my maternal ancestors proud… meet the “Boholano” – two Osang’s broas with a filling of rich chocolate cream. Superb.
Make a rich chocolate ganache of dark chocolate and cream (or with tablea and butter and cream if you want more local authenticity of ingredients), then spoon it generously onto the flat side of a broas and top it with another broas. Best if made shortly before eating. Serve with a small cup of hot chocolate if you want to really go over-the-top. Inspired by a Milano (my favorite store bought cookie), and since I once wrote with amusement about Filipinos, that Spanish cookie, I figured why not christen this a “Boholano.” Try it, I bet you will like it! Patent pending… :)