The Chocolate Queen of Cebu and the owner of The Chocolate Chamber, Ms. Raquel Choa, recently conducted a Chocolate Break: Chocolate Sommelier Workshop at The Manila Hotel.
The audience was treated to an in-depth course that explored the world of fine cacao, its origin, chocolate creations, and the traditional approach of preparing chocolate drink known in Cebu as Sikwate or Tsokolate de Batirol in other regions.
Sikwate is the Cebuano version of hot chocolate and is the closest one will get to drinking pure, raw chocolate. It starts with tableya de cacao made from cacao beans that are dried, roasted, milled, and formed by hand into round flat tablets. Hot water is poured onto the tableya in a special jug called tsokolatera, then whisked using a batirol— a wooden instrument that’s rolled between the hands to mix the chocolate drink and produce froth.
With Ms. Choa’s “endless pursuit of chocolate distinction,” the audience also had a taste of a variety of artisan chocolate candies such as the Choco Mango Nugget, Tartufini, Whole Cacao Nib Praline, and Hand-rolled Truffle, all of which showcased the abundant flavor profile of the cacao bean.
Ms. Choa likewise introduced the Cacao de Bola, the chocolate equivalent of queso de bola, which is created from handpicked pure cacao beans, pounded into a thick cacao paste, and formed into a cacao ball. This is used mainly to flavor and garnish dishes.
As the course provided a good understanding of cacao’s different forms, aroma, texture, and taste, it served as a sensory journey to the chocolate taster.
Guests of The Manila Hotel may enjoy a warm cup of chocolate tableya at the Lobby Lounge. The tsokolatera, batirol, and tableya kit are also available at the Delicatessen.
For more details, call Restaurant Reservations at +632 8527 0011, or +63 998 950 1912 or email [email protected].
