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Grown on the Cantabon mountains of Siquijor, this organic cacao tablea is processed in a traditional manner and contains no sugar. 

To prepare: There are many ways of preparing tablea, and this is one of them. You can measure out as much water or milk as you want in your drink. Pour it in a saucepan and cook over medium heat. Once it boils, drop the tablea in (1 or 2 pieces, it’s up to you), lower heat slightly, and stir continuously until no chunks are left. Allow to boil softly and remove from fire. Sweeten. Drink.

(Note: the white stuff that may appear on the surface of the tablea is cocoa butter that "blooms" because tablea is not tempered like chocolate bars are.)

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