Welcome back to me haha! I know, I know, itâ€™s been a while since my last post. Not just a whileâ€¦ a loooong time! Not that I stop cooking oh no! I still do. My baking stops, thatâ€™s right, but … Continue reading Easy Chocolate Truffles Recipe
… Being in NZ where fresh milk makes the world go round, we are having fun serving fresh milk as thick fluffy froth on champorado! Continue reading Fluffy, Frothy Champorado
Tsokolate. Some like it dark. Tulad ko.
Ikaw, ano ang gusto mo? […] Continue reading LP44: Tsokolate
I have tried different recipes for chocolate icing but never found the right one that suits our taste, hence the lack of posted recipe. […] Continue reading LP#39: Chocolate Cream Cheese Frosting
White chocolate chips against mini chocolate kisses. The icing on the chocolate muffin itself.
Continue reading “Coffee Buttercream Icing on Triple Choc Muffins”
Nag-eksperimento na ako ng iba’t ibang klaseng adobo na tulad ng luto ng mga nanay ng mga kaibigan ko pero ewan ko ba… pinakamasarap pa din para sa akin ang nangingitim sa toyo na adobong luto ng aking ina. Isang … Continue reading LP21: Mga Pagkaing Kadiliman
(Chocolate- Food for the Brain)
Sabi ng karamihan, ‘wag bigyan ng tsokolate ang mga bata. Makakasira ng ngipin, nakaka-hyper, nakaka-taba, etcetera at iba pa. Sa akin naman OK lang yun. Para sa akin, masama lang naman ang isang bagay kung sobra.
Saka hindi kaya child abuse na yun pag pinigilan? (Hehehehe… joke lang po para sa mga kaaway ng tsokolate). Pero sino ba ang batang aayaw? Lalo pa at sa mga bagong pagsusuri, food for the brain daw ito. Mahusay sa memorya at tunay na nakaka-hyper ng ilang oras kaya maigi kainin habang nag-aaral o bago mag-exam.
Continue reading “Ang Pag-aaral at Tsokolate”
Just before the Labor Week Holiday (yes, it’s a biggie in this part of the world!) we attended a despedida party thrown for the children of diplomat friends at the Ritan Park. We gossiped (of course not wahahaha!), took photos … Continue reading Cheap Bites
Uh oh, the last of the Batangas tableas from my mom are gone! Can’t get enough of hot choco drink and champorado (chocolate rice as Cean calls it, which is like chocolate-flavored rice porridge). We’d surely miss the taste of these delightful chocolate tablets (or balls?) made from native cacao.
I was just thinking of writing down how I prepared the above but I read about the history of chocolate and I couldn’t resist the urge to share it. To summarize it all, the culinary use of cacao (or Theobroma which means ‘food for the gods’) especially as a beverage, is said to be 1st developed in what is now Mexico. It was passed on from the old inhabitants such as the lowland Maya to the other inhabitants of central Mexico. The Aztecs, in particular, took it to new heights of significance. The Spaniards then picked up the habit, the royals married to the French, and soon the choco drink became popular to Europeans just like coffee and tea. How the cacao plant reached the Philippines sometime in 1670 and how our ancestors experimented w/ this lovingly meticulous cacao processing that made it Filipino is another story I would rather hear from a qualified researcher. Like how true is this story of Spanish immigrant Jose Maria Pueo who arrived in the country and founded a chocolate factory in post-Colonial Intramuros. And I’m sure you’ve heard of tsokolate-eh (thick choco drink) preferred by Intramuros – affluent families and Spanish friars, as well as tsokolate-ah – the indio’s (poor man’s) watered down version from Joji.
The Mayan Indians of Central America and the Aztec Indians of Mexico were the original cultivators of cacao beans. They were growing cacao well before Columbus discovered America. Botanists believe that the cacao tree originated in the Amazon river basin in South America. In 1528, Hernando Cortes, the conqueror of Mexico, took some cacao beans to Spain. In 1606 the beans were introduced into Italy. and shortly after, people in Austria and France began to use them. By 1707 cocoa had become a fashionable beverage in London. Through the 17th century until early 1900’s the Spanish religious community built a reputation for high quality production of cooking chocolate, which they called ‘Tableas’.
Continue reading “Tableas: Hot Choco Drink & Champorado”