Comments on: Tablea Brownies a la Mary Ann Aboitiz-Arculli / Teresita Mendezona

By: Harley Bulawin

Harley Bulawin — Sun, 04 Jul 2010 14:12:02 +0000

love drinking local tablea here in davao …. my wife is also baking brownies but yours look so different. where can i get the recipe …where & how much is the price? so i can try eating our very native tablea in brownies…hope this week…tnx so much Shalom- Peace!

By: Mr. Devocion

Mr. Devocion — Tue, 01 Jun 2010 09:21:44 +0000

Hi! I am also a lover of Tablea in fact I sell Tablea and I would like to invite everyone to visit our website https://tableadeangelique.weebly.com for more information and if you like to order us, then we are happy to serve you. thanks!
By the way please send us an email for inquiries.

By: gene o

gene o — Mon, 21 Dec 2009 03:17:16 +0000

ur tablea brownies caught my attention & reminded me of the chocolate cake @ malagos garden resort. they make it from scratch, tablea being the main ingredient. the cake tastes great & the bittersweet character of the tablea makes for a decadent experience. i suggest u try it. :)

By: dragon

dragon — Tue, 15 Dec 2009 05:31:34 +0000

My first successful foray into baking was chocolate mouse using tablea (imported chocolates were tooo expensive for my highschool allowance). It was ALWAYS huges success until I got tired making it and now I can’t even remember which recipe I used!

By: Onie

Onie — Fri, 13 Nov 2009 18:09:57 +0000

Great idea for tablea! Maybe I’ll experiment this weekend. I still have some really rich homemade tablea from my mom’s hometown in Daan Bantayan, Cebu :)

By: cherryo, yvr

cherryo, yvr — Fri, 13 Nov 2009 03:19:23 +0000

Hi Farida,

Read your query about vanilla paste and Valrhona chocolate. I have seen Valrhona chocolate sold at Trader Joe’s. Not sure if they have vanilla paste but most of their stuff is good quality and their prices affordable. Perhaps check out their store locations from their website. You might be pleasantly surprised. Happy shopping!

By: betty q.

betty q. — Thu, 12 Nov 2009 16:54:48 +0000

I don’t have tablea but if I were to do this, I would follow Wahini’s way of making hot chocolate first and letting it sit on low fire to produce a thick concoction like ganache. Snce it is pure cocoa I will increase the fat content (yup, Lee…fat rules!) by increASING THE BUTTER but these days, I have fallen in love with Olive oil Brownies so I will use olive oil instead of the butter or half butter and half olive oil and then top it with CHOC NUT!!!!!!!

Now, this is truly PINOY BROWNIES with an ITALIAN FLAIR! However…what would it make it more BEEEEETTTTTTTTER is to use COCONUT OIL (made form latik) instead of butter or olive oil…OK…I call first dibs to this Betty Q’s AHA moment Brownies just now!

By: Marketman

Marketman — Thu, 12 Nov 2009 10:38:58 +0000

Mangaranon, I have one, and did a feature on a couple of the recipes in it. I think you asked me where to get one, in fact. Check comments in this old post. :)

By: Mangaranon

Mangaranon — Thu, 12 Nov 2009 10:10:00 +0000

MM — you have to get an Aboitiz cookbook. It is not only elegantly presented by also full of yummy recipes. Fortunately, I have one! It is a treasure.

By: Marketman

Marketman — Thu, 12 Nov 2009 04:55:41 +0000

Mary Anne, you are welcome, and yes, we need to find new uses for tablea so all the small manufacturers sell more!