During the rainy season, Pinoys would crave for comfort food that will somehow ease the gloomy mood of a seemingly bad weather. Champorado is a notable favorite “pampainit ng tiyan”. This snack would not be as Pinoy as it should be without the authentic tablea.
Tablea or cocoa tablet gives the bittersweet flavor to the sticky rice or “kaning malagkit”. Oh how I miss my childhood days! Back then, our rainy afternoons were always lightened up by a bowl of my dad’s champorado.
Alfonso is one of the best producers of tablea in the province of Cavite. With that, a cooperative was formed, called Alfonso Tablea (Chocolate) Producers Cooperative which aims to promote this town product and help the farmers find buyers of their cocoa tablets.
At the front yard of the house where we used to live, stands a cocoa tree which my dad would often wait for the fruit to ripen. Once there were ripe cocoas, he would get them and had us feasting on the seeds.
Once were done suckling (yes, the term) on the white coating of the seeds, my mom would then collect them, spread the seeds on a bilao then let them dry under the sun for a few days until they’re ready for roasting.
After roasting comes grinding until the cocoa reach its dark brown or black color. Then the ground cocoa will be put on a mold or you can just mold it with your hands into a ball then flatten it to your desired thickness and there you have it — your own cocoa tablet!
Grab as many tableas as you can if you happen to visit Alfonso! Save up for champorado days or hot chocolate drink, the Spanish style. 
PHOTO CREDIT: marketmanila.com
