Saturday, June 1, 2013

How Tableya (Native Chocolate) is Traditionally Made

One summer in Argao, I saw some parts of the process of making tableya. During the Gabii sa Kabilin 2013, I was lucky to witness a demonstration of the process of making tableya traditionally.

The photo below shows the plant source.

The Cacao Plant with the fruit below
When the cacao fruit ripens, you have them roasted.

Roasted cacao to be put on the grinder
The roasted cacao is placed in the grinder and the grinder expresses a chocolate colored product which is then molded into round finished products.

The grinding process expressing the tableya

The expressed product
The mold
The final product is the round tableya you see packaged in plastic. You can now make your favorite champorado or tsokolate which you may pair with puto maya.