I Am Tiramisu

Tablea.
The word is not known globally as it is a term used for our country's native chocolate. Bitter to the taste, sweet to the heart.
Tablea Chocolate Cafe.
One of it's kind, and it opened here in Cebu!



Isn't it glorious! In Bisaya, "tablea" makes for a good "sikwate", a chocolate drink, in which you can dunk pretty much everything! In this case, churros!!!
Tablea Chocolate Cafe was born of Filipino tradition and a long-standing family ritual. "Sikwate" as the basis of this viable business venture, who would have thought of that but none other the owner's own charming father. Armed with her mother's talent in culinary, Ms Aya Garcia Schlachter officially launched Tablea Chocolate Cafe yesterday at the Robinson's Cybergate much to the delight of native chocolate loving Cebuanos such as myself!!!

You will be surprised what is in store for you!

Cakes!!! Brownies!!! Polvoron!!! Unbelievable all tablea-based.


When we make a "sikwate", (the chocolate drink) out of the tablea (cacao, the chocolate), we do not use just any utensil. We use the monilillo, the Mexican whisk, the "batirol" in our language. Back when I was little I used to help my mother whisk the 'sikwate' for our afternoon snacks.
Yes, you can buy a monilillo at the cafe, each specially handcrafted here in Cebu.
I love it's feel!







These were the samplers. YUM!!! ...believe me!



There are also baskets of samplers available for those who wish to bring home the goodies. They make for unique and delicious gifts...


Can you say champorado? It's sticky rice cooked into the 'sikwate'...


And for us craving for some coolers, glasses of iced concoctions are ours!


Oh, yes...hehehe. I just had to click a shot of the lady owner's stilletos. Fierce. Yes, she bakes them all herself. Grand, isn't it?


Can I just have one more look at those samplers? hehehe