₱160.00
Used to make traditional Filipino hot tsokolate, tablea is pure, non-alkalized cacao. It is fermented, dried, roasted, and ground. Unlike Western hot chocolate, local tsokolate is more like a rustic dark chocolate bar in a cup-- bitter, complex, and good for you.
Drop a tablea into a cup of coconut or carabao (water buffalo) milks-- though even regular or vegan milks will do.
If you're feeling particularly Filipino, top with toasted pinipig (crisped rice).