Our Tsokolate Eh Recipe

With our Lola Cely being Batanguena, Tsokolate has always been present in our lives. From celebratory Noche Buena dinners, to simple family breakfasts, cups and cups of these drinks are always served alongside Ensaymadas and Bibingkas.

TSOKOLATE EH VS. TSOKOLATE AH

During the Spanish Colonial era, when serves were asked to serve Tsokolate, they were asked to serve two either of two kinds: Tsokolate Ah (or Tsokolate Aguado), which is very thin and watered down, usually served for regular guests, or Tsokolate Eh, which is very thick and creamy. Usually served to very important guests.

FINALLY, THE RECIPE!

Adapted from one of our other favorite bean-to-bar chocolate brands: Dandelion Chocolate!

METHOD 1: STOVETOP

Serves 5

INGREDIENTS

⁃ 2 1/2 cups Fresh Milk (Separate 1 cup)

⁃ 24 Dekada Tablets

⁃ 1 Tbsp Coconut Sugar (or sweetener of choice)

1. Pour separated 1 cup of milk in a heatproof bowl. Mix in sugar. Heat over a simmering pot of water, making sure the bowl does not touch the water. Whisk occasionally. Wait for the milk to steam.

2. Meanwhile, chop your Dekada Tableya

3. Once milk is hot, add in your Tableya. Whisk to incorporate together.

4. Once tablets are melted, add in remaining milk in a thin stream. At this point, you can whisk according to desired frothiness.

5. Transfer to desired container and serve

METHOD 2: MICROWAVE

Serves 1-2

INGREDIENTS

⁃ 1 cup Fresh Milk

⁃ 8 Dekada Tablets

⁃ 1/4 Tbsp Coconut Sugar (or sweetener of choice)

1. Chop your Dekada Tableya. Place them in a microwaveable mug.

2. In 15 second intervals, microwave the tableya. Stir in between heating. (This is so your chocolate won’t burn). Set Aside.

3. Place 1 cup of milk in a microwaveable container and microwave for two minutes.

4. In a thin stream, slowly add half of the milk to melted tableya. Stir to fully incorporate.

5. Once fully incorporated, add your remaining milk. Whisk according to desired frothiness.