As the story goes, the Spanish colonists began this tradition of growing cocoa in The Philippines as the tropical weather was perfect for it. This tradition has continued until today with growers harvesting, drying, roasting and then grinding fresh cocoa beans into tablea or ‘tablets’. This is used in various Filipino delicacies, including tablea tsokolate – a local style hot chocolate.
The tablea is supposed to have a few minor differences to regular cocoa, which I did manage to find out but I’ve since forgotten. If you know, please share!
