Tags: Beverages, Food Establishments, Truly Pinoy Food and Drinks
By KC Santos
MANILA CITY, MANILA- The La Resureccion Fabrica De Chocolate remains a favorite among chocolate connoisseurs seeking high quality and world-class native cacao.
Back when the La Resureccion Fabrica De Chocolate stood in its original pre-war location in Binondo, residents were consistently captured by the hypnotizing aroma coming from the small store.
Husband and wife Johny and Jellie To share that the family business has been operating for three generations now. Beneath its old walls, pure chocolate was being manually pounded, ground, dried and cooled.
Jellie says the business remains “intact” throughout the years, accommodating customers patiently lining up in her small counter.
“We have always kept it very traditional. We process everything manually and follow every procedure religiously. I think is what kept our pure chocolate distinctly flavorful,” she says.
Pure cacao is made into round tablea, and with the use of chocolate whisk called a molinillo, the tablea is made in a frothy bitter-sweet chocolate drink.
However, the art of making tablea eventually diminished with only a few companies engaging in this cottage industry.
In the 1930s, the To family established La Resureccion Fabrica De Chocolate aiming to revive this lost art. The store quickly gained a reputation as a maker of the best tablea in town.
Today, the store still maintains only two variants of tablea: the unsweetened and sweetened La Resureccion Fabrica De Chocolate pure chocolate.
The unsweetened variant is a little expensive at P65 compared to the P60 sweetened version since the sugar disrupts the coarse texture of the tablea.
Jellie says that their tablea is best taken with hot bread or pandesal. The chocolate can also serve as an additive to the regular oats and of course, the primary ingredient for champorado.
More than a treat to the senses, the tablea are effective energy boosters, and can help prevent ulcers, she says.
Jellie adds that their tablea do not have any preservatives or any form of extenders. This makes the product a healthy alternative to the instant drinks found in supermarkets.
She adds that there are no plans to put branches for La Resureccion Fabrica De Chocolate anytime soon.
“It’s a small market that we have but we like it this way since the people coming in from far places just to buy our chocolates is our gauge of success,” she says.
Jellie was kind enough to let me have a taste of their famous tablea chocolate drink. The drink was strong but at the same time mild and creamy enough that no milk was needed to make it fluffier.
The aroma was calming. You would not want to rush on finishing the drink, but instead you would want to savor its bittersweet goodness.
On your next visit to Chinatown, make sure you drop by La Resureccion Fabrica De Chocolate for their tablea. The visit will be worth it.
Get more information about La Resureccion Fabrica De Chocolate.
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marami neto samin sa batangas iba lang korte ng tablea