Comments on: La Resureccion Tablea

By: Pablo

Pablo — Thu, 29 Sep 2011 03:13:39 +0000

Tableya is also available in Barili Cebu.
One of the Painitan in there is also producing a pure Tableya.
If you have time please drop by and ask where to fing that painitan for you to have some.

By: Matty

Matty — Sun, 12 Sep 2010 02:26:39 +0000

I live in Sydney an am down to my last two rolls of Batangas unsweetened pure cacao tablets. By the way, this have been kept in the cupboard since I was last in the Philippines and the expiry date is Jan 18, 2003 and I can tell you that their quality is just fine being well sealed in their thick plastic cover. I have found the sweetened in a Chinese grocery store but once you’ve had unsweetened I don’t think you can ever be really happy with the sweetened.

Does anyone know where you can buy a good quality pure cacao tablet, Batangas or better, anywhere in Sydney? I’m not desperate yet but I would love to have my cup of hot chocolate more frequently than my limited supply allows. I live near Hornsby but will travel anywhere to find my treasure… Thanks for any help.

By: jhovs gade

jhovs gade — Thu, 21 Jan 2010 15:16:03 +0000

san po banda sa ongpin mkkabili ng tablea?.. tnx

By: Edward Cruz

Edward Cruz — Mon, 21 Dec 2009 06:59:00 +0000

I went home to Manila looking for the La Resureccion tableas for my sister. To spare everyone the trouble I had, go directly to Kaisha Mart, 778-780 Ongpin St, Sta. Cruz Manila – Telephone numbers 734-22-11 or 733-77-71 – ask for Jojo. They refer to it as Lao-Sun-Teck which is the manufacturer, I think.

By: Gary

Gary — Thu, 26 Nov 2009 09:51:36 +0000

Hi MM,

My family used to sell pure tablea from cacao beans when I was a young elementary pupil back in Leyte. The secret to a smooth, frothy chocolate is in the way it is roasted and ground and of course the quality of the raw beans. It should be slow-roasted on coal fire using an earthen pot (palayok). Then afterwards, finely ground using a table mill after shelling it. We prefer table mills than the electric ones because they are finer and can be calibrated at any time, even while grinding.

To make a cup of smooth, frothy chocolate, you heat 2-4 pcs of tableas along with a cup of water on a chocolate pot. Just as it reach its boiling point, whisk it with the batirol until it is frothy. Let it simmer afterwards for about a minute but be careful not to let it overflow. Traditional hot chocolates are served on small ceramic cups along with suman, puto maya or churros c”,).