Hot chocolate

Hot chocolate

Tsokolate

By
From
7000 Islands
Serves
4
Photographer
Jana Liebenstein

My parents speak romantically about thick, rich tsokolate. They were married in one of Manila’s finest hotels, where hot chocolate was poured from silver pots for breakfast the next day. For their honeymoon, they escaped to the cool mountains of Banaue. Here it was served in wooden mugs like cocoa elixir from a Mayan myth.

Tsokolate is traditionally made with balls or discs of finely ground cocoa nibs or sugar. Sometimes finely ground peanuts, known as tableas, are used. Forgo the cocoa and sugar if you can get your hands on some good-quality tableas. Otherwise, Dutch cocoa is key to replicating the intense flavour and dark colour; regular cocoa won’t cut it.

Ingredients

Quantity Ingredient
250ml pouring cream
500ml full-cream milk
115g muscovado or dark brown sugar
70g dutch cocoa powder, sifted
ground roasted peanuts, to serve

Method

  1. Place the cream and 375 ml of the milk in a saucepan and bring to a simmer over low–medium heat. Whisk in the sugar until it dissolves, then gradually add the cocoa, whisking until it dissolves. Cook for 3 minutes or until slightly thickened, then remove from the heat.
  2. Divide the hot chocolate between four small mugs. Drizzle over the remaining milk, then scatter with ground peanuts. Serve immediately.

What is it?

  • Depending on how it is made, tsokolate (from chocolate) is either eh or ah. The terms were popularised in national hero Dr Jose Rizal’s famous Noli Me Tangere, published in 1887. In the novel, a friar uses the words as a code for servants; for privileged guests, thick rich tsokolate eh (for espeso — thick) was called for, while the rest received thin tsokolate ah (for aguado — watery).
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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