TABLEA CHOCOLATE

It is not as sweet, it is much more tasty.

OIL IS FLAVOR. Our friends at the “gilingan” reported that the Batangas beans we sent them for this new batch of JUANITO’S CHOCOLATE TABLEA are extra oily. “Is that good or bad? Andie asked me and I said I honestly did not know. Fat is flavor, I’ve heard TV chefs say it. So last night we received the finished tableas and the first thing we did this morning was to make a cup. Delicious! Even more delicious than before This is Mang Juanito’s formulation for his drier Pangasinan beans but applied to the Batangas beans, and the result was an unexpectedly more delicious chocolate drink. Try with no regrets.

Back read the story:
THE REASON FOR GILING. This is the reason why we drove to Pangasinan yesterday, to bring the Cacao beans to Mang Juanito’s “gilingan” in Mangaldan, Pangasinan. We discovered that the process of turning these raw beans into the SWEET BLEND TABLEA that we all love is a a very laborious process that involves roasting, peeling, double grinding and wrapping. This excludes the prior work done on the beans by our Batangas farmers which was cleaning, washing, drying and fermenting. When you finally get your Tablea and before take your first sip, please raise your glasses to our hard-working farmers in Batangas and producers in Mangaldan.

It’s P650 for 10 pieces