The Philippine tablea is defined as roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets. Traditionally, tablea is used to make Filipino hot chocolate or tsokolate. Unlike most European-style hot chocolates, the Filipino version. Tablea refers to blocks of cacao which, in Filipino cuisine, are heated with milk to make a hot chocolate drink.
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