Comments on: Churros / Fried Batter

By: anne

anne — Fri, 14 Aug 2009 01:18:41 +0000

thanks mm, will try to find some good tablea at Salcedo or Legaspi markets this weekend.

By: Marketman

Marketman — Wed, 12 Aug 2009 11:13:37 +0000

anne, any really good dark chocolate should work fine, but it’s probably the cream or milk that you are mixing with the chocolate that is the issue. If you want a really rich dipping sauce, use high fat cream with the chocolate. Locally, in the Philippines, the traditional pairing is with a thick tablea tsokolate drink, that is a bit grainer and rougher and often much sweeter than elsewhere.

By: anne

anne — Wed, 12 Aug 2009 09:47:02 +0000

marketman, what kind of chocolate do you recomend to get the most authentic tasting chocolate dipping sauce? I tried using some imported dark chocolate from Cooks Exchange…tasted really good but i was looking for a more rustic authentic taste. any ideas?

By: chick

chick — Thu, 16 Aug 2007 09:11:05 +0000

best churros for me would be dulcinea’s too!

By: Mia

Mia — Fri, 22 Dec 2006 04:25:51 +0000

The best churros I’ve had so far (trumping Dulcinea) must be those made at a small store in Cagayan de Oro City. I think the store was called Mai Crafts or something; I just remember that it was beside the Bo’s Coffee bldg. Two churros plus a cup of hot tsokolate are so cheap. Even the natively-made cream liqueur served there is just divine ;) Damn, they were good.

here’s to finding great things is unexpected places.

By: James Kelly

James Kelly — Mon, 15 May 2006 02:45:07 +0000

Wilson Cariega mentioned buying a Churrega in Australia. Can he, or other readers, provide me with the address of an Australian supplier?

By: Marketman

Marketman — Sat, 29 Apr 2006 14:38:27 +0000

lorie, sorry, I have never made tablea from scratch nor really seen it up close throughout the entire process…

By: lorie

lorie — Sat, 29 Apr 2006 05:24:16 +0000

hello,

we have cacao trees at home but i dont know how to make these tableas. Can you share those procedures with me? I want to make my own tablea.

By: Hulsey

Hulsey — Wed, 23 Nov 2005 02:48:18 +0000

Hi guys ,

I know that we are all chocolate lovers here especially the ones that was prepared by our grandmother, the hot choco drink and champorado especially when its raining. Then the tinapa and rice, I really miss those times thats why I would like to introduce our new addition to our product line, Dutche Chocolate Powder/ Tablets. This all natural chocolate tablet is made from pure alkalized (Dutch process) cocoa powder. Its various uses make it very saleable especially among hotels, bars/cafes, restaurants, bakeries and households.

We also have it in Sweetened Dutche Chocolate Tablet(Tablea) so that our consumers doesnâ€™t have to add sugar and thus saves time especially for those who are always on the go.

Dutche Chocolate Powder also comes in handy as fondue, churros dip, choco drink, pastries, cakes, brownies, champorado, icing , etc.
.
Please feel free to contact me at 6569060/09228106217 for your orders/sample requisition. You can also email me at hulseye@gmail.com or hulseye@yahoo.com for faster transaction.

By: rina

rina — Wed, 28 Sep 2005 18:13:20 +0000

re: piping out churros, found a gadget at Taj (the indian store in san antonio village in Makati) called a vada maker Php 300+, a cylindrical metal contraption that pipes out rings of dough, think this would work well for churros as well but then again, a piping bag or even a ziplock bag works just as easily!