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| (Source: google.com) |
Even though cacao tress thrive in the Philippine climate, chocolate is not native to the Filipinos. As a matter of fact, like several Filipino foods, chocolate arrived in the Philippines through Spanish conquest particularly during the Manila-Acapulco Galleon Trade.
Based on many historical records, the ancient Mayans are attributed with the original recipe for hot chocolate. Mayans simply pulverized cacao beans and boil it until thick and served hot. Shortly, the Aztecs also used cacao beans and made similar chocolate concoction and were popularly used during…uhm..human sacrifices (gross!).
To make the story short, the Spanish conquerors adopted the tradition of cacao trees as well as the recipe of drinking chocolate (sans human sacrifices). From the Mexican colony, it was introduced in Manila, and later on the sweet tooth of Filipino started thriving and the hot chocolate was known as Mainit na Tsokolate.
Tsokolate is made from tablea or chocolate discs composed of pure cacao beans, roasted, pulverized and then added with sugar. In some provinces, peanuts are added to tablea.
Tablea is easily dissolved is hot water and then stirred and frothed through whisking. After this, the concoction will be a rich drink and nutty hot chocolate…perfect for cold season during Christmas. Cheers!
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