DOST launched a Halal-compliant instant “Tsokolate-Eh” drink for local producers
DOST launched a Halal-compliant instant “Tsokolate-Eh” drink for local producers
Indulge a little sweet treat and experience an instant boost of comfort that will make your day even better as the Department of Science Technology- Industrial Technology Development Institute of the Department of Science and Technology (DOST-ITDI) introduced recently developed globally competitive Halal Compliant Instant Chocolate beverages during “2024 Cacao Cultural Ceremony on Shelf-Stable Beverages from Philippine Tablea” held on 22 February 2024, at the DOST-ITDI, STICA-KM Platform in Bicutan, Taguig City, Metro Manila.
Cacao was first introduced to the Philippines during the Spanish colonization in the 17th century through the Galleon Trade. The primary areas for the cultivation of cacao at that time were Batangas, Laguna, and Cebu. The increasing popularity of cacao led to a significant innovation in the taste and food history of our country. It gave rise to Filipino hot "tsokolate" or "sikwate" which is now enjoyed by many Filipinos.
In terms of history, the tablea drink has become a status symbol for some people. The terms “Tsokolate Eh” and “Tsokolate Ah” are a reference to the popular novel of the late National Hero Jose Rizal called "Noli Me Tangere". Jose Rizal made fun of Padre Salvi’s way of hospitality in the novel. There were various claims that “Tsokolate Eh” was derived from the word “espresso” meaning thick and rich tablea, which was commonly served to visitors who belonged to a higher social status. On the other hand, the “Tsokolate Ah” which means “aguado” was a diluted, watery tablea drink that was served to housemaids or Indios.
The DOST-ITDI has come up with a name for their cacao drink, which they named "Tsokolate-Eh". The name was chosen to signify that the drink is accessible to everyone, regardless of their social status. DOST-ITDI’s Tsokolate-Eh is an artisanal chocolate drink that is rich, thick, and pure chocolate. The best part is that it does not require the traditional manual process of using a wooden tool called batirol.
Dr. Anabelle V. Briones, Director of DOST-ITDI, highlighted that the product of the Institute’s Food Processing Division (FPD) complied with the Philippine National Standard (PNS) for tablea and a ceremonial grade – made from organic and unadulterated Criollo Cacao bean paste with minimal added sugar to maximize the health benefits of cacao– compared to other instant chocolates that can be found in the market.
Michelle Evaristo, the food developer of this beverage said that she was driven to resurrect the traditional taste and the real flavor of tablea/tableya drink that still has the health benefits of the cacao, as she was also exposed to high sugar, chilled and altered chocolates that were present to the market. The greatest endeavor for the development of these shelf-stable products was to promote social enterprise, which will help our local farmers and manufacturers to be globally competitive with chocolates around the globe by creating four variants of tablea drink:
- Tablea Concentrate - This chocolate syrup is made from Philippine tablea, sweetener, and non-dairy creamer. Its natural, dark chocolate flavor makes it ideal for creating artisan chocolate-based drinks and baked goods. The syrup is shelf-stable and can be purchased in glass bottles or 1kg pouches for institutional use.
- Dairy-based Tablea Drink - This chocolate drink is made from high-quality Philippine tablea, sugar, and full cream milk. It has a rich and creamy texture that will surely please your taste buds.
- Lactose-free Tablea Drink - Introducing a lactose-free chocolate drink made from tablea concentrate that can be enjoyed hot or cold. This dark chocolate beverage has a perfect blend of bitter and sweet flavor and is ideal for those who are lactose intolerant and cannot consume regular milk.
- Vegan Tablea Drink - This plant-based chocolate drink is made with plant-based milk, Philippine tablea, and sweetened with cane sugar. It's a delicious alternative to dairy-based chocolate drinks that offer the same comfort and indulgence.
- Vegan Tablea Drink (Sugar-free) - This chocolate drink is vegan and made with premium Philippine tablea, plant-based milk, and non-nutritive sweeteners. It's ideal for people who need to watch their carbohydrate intake or are sensitive to sugar.
For MSMEs and local producers/manufacturers who would like to adopt the processing technology of these shelf-stable cacao beverages through licensing agreements with DOST-ITDI, they can contact fpd@itdi.dost.gov.ph / od@itdi.dostgov.ph or (+63)918-317-4878.(By Mary Crystalline T. Araracap, DOST-STII)
DOST-ITDI produced four variants of instant chocolate beverages from the Philippine cacao. (Photo by: Henry A. De Leon)
