'Tsokolate-Eh': DOST's contemporary twist on traditional Filipino hot chocolate

Many Filipinos start their day with a cup of hot chocolate made from "tsokolate" or "tablea" which has a rich history and tradition.

However, the traditional mixing process can be time-consuming, which led the Department of Science and Technology- Industrial Technology Development Institute (DOST-ITDI) to introduce instant chocolate that allows people to enjoy the same creamy goodness without the hassle of the traditional mixing process.

In a statement released on Friday, March 15, the DOST-ITDI unveiled its latest product line during the 2024 Cacao Cultural Ceremony on Shelf-Stable Beverages from Philippine Tablea "Tsokolate-Eh," a chocolate beverage that is both delicious and globally competitive.

A modern twist on tradition

DOST-ITDI's Tsokolate-Eh is an artisanal chocolate drink that is rich, thick, and pure chocolate.

The best part, DOST added, is that it does not require the traditionally manual process of using a wooden tool called a "batirol."

According to the department, this instant chocolate is not just any ordinary chocolate. Michelle Evaristo, the food developer behind this beverage said they aimed to revive the "genuine taste of tablea" while keeping the health benefits of cacao.

DOST continued that she was fed up with the high-sugar, chilled, and altered chocolate options available in the market. Instead, she wanted to create something that truly embodied the essence of the Filipino "tsokolate experience."

Back then, the tablea drink became a status symbol for some people.

It has been said that "Tsokolate Eh" is derived from the word "espresso" which means thick and rich tablea and is commonly served to visitors of a higher social status.

The "Tsokolate Ah," on the other hand, means "Aguado," was a diluted, watery tablea drink served to housemaids or Indios.

However, the department noted that it wanted to throw that notion out the window — because their "Tsokolate-Eh" is for everyone, regardless of background.

Director of DOST-ITDI Dr. Anabelle V. Briones emphasized that the Institute's Food Processing Division (FPD) product met the Philippine National Standard (PNS) for tablea and ceremonial grade —-made from organic and unadulterated Criollo Cacao bean paste with minimal added sugar to maximize the health benefits of cacao—when compared to other instant chocolates on the market.

"DOST aimed to promote social enterprise through the development of shelf-stable products," it added.

Moreover, the goal was to help local farmers and manufacturers become globally competitive in the chocolate industry.

To achieve this, DOST created four variants of the tablea drink.

Secondly, there is the Dairy-based Tablea Drink, made with high-quality Philippine tablea, sugar, and whole cream milk. It has a rich and creamy texture that's sure to please people's taste buds.

Second, Dairy-based Tablea Drink: This chocolate drink is made from high-quality Philippine tablea, sugar, and whole cream milk. It has a rich and creamy texture.

The third is the lactose-free Tablea Drink, made from tablea concentrate and enjoyed hot or cold. It has a perfect blend of bitter and sweet flavors.

The fourth Vegan Tablea Drink is a plant-based chocolate drink made with plant-based milk and Philippine tablea and sweetened with cane sugar.

Lastly, Vegan Tablea Drink, which is Sugar-free, is made for vegans with premium Philippine tablea, plant-based milk, and non-nutritive sweeteners.