tsokolate – Jellybeans in the City

Being a chocoholic, I get all excited whenever I see chocolate bars or chocolate-based desserts.

However, chocolate can be so much more than desserts.

At Tsokolateria, for example, chocolate in the form of tablea (cacao tablets) or variations thereof, infuses almost every dish from salads, soups, kakanin (local rice delicacies), breads and main dishes, as well as, of course, desserts.

The cacao or cocoa plant made its way to the Philippines from Mexico in the 1700s by way of the Galleon Trade. Today, the Philippines cocoa industry is the primary producer of cocoa beans in Southeast Asia and boasts of its own rich chocolate culinary traditions.

Here in my neck of the woods, the foodie-friendly Tomas Morato area, Tsokolateria co-locates within the same premises as Pamana and Hawaiian BBQ. All three restaurants are part of the Happy Concept Group, the company owned and operated by third-generation restaurateur Happy Ongpauco-Tiu.

At Tsokolateria, Ongpauco-Tiu showcases the versatility of native chocolate as it serves as a main ingredient or as an add-on to various dishes – whether sweet or savory – and drinks.

I’ve visited this branch twice this week in my eagerness to sample as much of its offerings as I can. Check out what I’ve been able to try so far:

Oh My Gulay (Php200). Tsokolateria’s Bruschetta Pan de Sal topped by mushrooms, cherry tomatoes,spinach and quezong puti crumbles served with sugared kamote (sweet potato) fries and flavorful bulalo broth which was the soup of the day. For me, this is already a complete – though relatively light – meal!

Tablea Champorado (Php220 for solo | Php395 for double). This is not your normal champorado from a store-bought box. Nope, this is made the old-fashioned way: using mountain rice cooked in native tablea and served simmering-hot with adobo flakes, chicharon and crispy fish chips on the side for interesting contrasts of tastes and textures.

Palitaw at Tablea Syrup (Php130). This flat rice cake made from ground malagkit rice got its name from the way it pops up (“litaw”) to the surface of the boiling water once it’s done cooking. The rich, dark chocolatey tablea syrup adds another dimension of taste to this classic Pinoy merienda dish.

Churros Waffles with Strawberry Overload (Php230, good for two). Waffles made from churros batter accompanied by strawberry halves, native honey and tablea syrup.

Tsokolate ah (Php190, good for two). Hand-made hot chocolate drink made from native tablea, diluted (the “ah” comes from “aguado” which means “watery or thin”) by the addition of water and milk.

Tsokolate eh (Php190, good for two). Rich hot chocolate also made from native tablea which, because it is undiluted, is thick (the “eh” comes from the Spanish word “espeso” which translates to “thick”), has an earthier and pleasantly bitter taste and is generally considered the more authentic iteration of the native hot chocolate when compared with tsokolate ah.

Tsokolateria Signature Mocha (Php150). Native chocolate with milk and a shot of native coffee and served with a Choc Nut candy for added sweetness.

Tsokolateria more than establishes its creativity in crafting a menu permeated with chocolate. I think there’s a lot more to discover here and I look forward to the opportunity to taste more of its dishes.

That said, the resto should work on its queuing: on my second visit, my orders took too long to be served that my lunch break was over by the time they reached me.

Tsokolateria is located along Mother Ignacia Avenue, Bgy. South Triangle, Quezon City, open daily from 10am to 10pm. For inquiries and reservations, call +63 2 3743798.

Another branch is located at The Boutique Bed and Breakfast, 45 Aguinaldo Highway, Tagaytay City, open daily from 9am to 9.30pm. For reservations and inquiries, call +63 46 4131798 or +63 46 4131885.

Check out my reviews of other dessert shops in the metro:

Dessert cafes abound in the metro, but how many of them do you see touting our very own tsokolate – the Pinoy version of hot chocolate?

Would you believe I first heard of this delicacy back in high school while studying Noli Me Tangere? Jose Rizal’s literary masterpiece features a scene wherein the characters assign social status to the thickness of the hot chocolate served.

During a social gathering, Padre Salvi (one of the more nefarious characters in the novel), serves tsokolate eh (from espresso, meaning thick, due to the richness of the hot chocolate served) for Spanish visitors and dignitaries, while tsokolate ah (from aguado, meaning watered down) was served to the locals, which is probably why this is sometimes referred to as the native hot chocolate.

(Aside: being a racist and a snob are the least of Padre Salvi’s character flaws.)

The latter variant is available at Tsoko.Nut Batirol, a small cafe located in Quezon City’s Tomas Morato Area. The batirol in the cafe’s name refers to the implement used in mixing the hot chocolate to make sure that the tablea (chocolate tablets) are dissolved and well-incorporated into the drink.

The cafe has an Old World feel to it, with furniture and interiors that harken back to ancestral homes in the provinces. It also makes use of its own signature mug for its hot beverages which adds to its quaint appeal.

Together with my office buddies, I went here for some dessert which included:

Tsokolate Ah Batirol (Php88 regular | Php98 large). The aforementioned native hot chocolate is no longer a comment on one’s station. Instead, this is an indulgent treat for any chocolate lover. Made in the traditional way: using chocolate tablea, milk and ground peanuts, this drink will take you back in time.

Mini Chocolate Cake (Php110). A rich and chocolatey confection of moist cake and thick chocolate icing.

Mango Torte (Php99). A frozen cheesecake topped with artfully arranged mango slices on on a crust of graham cracker crumbs. It’s so pretty, we almost didn’t want to eat it. Well, almost. 🤪

I’d love to spend a more leisurely afternoon here, just enjoying my sweets and my cup of native hot choco. I wonder when that would be…

This Tsoko.Nut Batirol branch is located near the corner of Scout Reyes Street and Mother Ignacia Avenue, Bgy. Laging Handa, Quezon City, open daily from 7am to 9pm. For inquiries and reservations, call +63 2 3979939.

Other branches are located at:

Food Court, Third Floor, Eastwood Cybermall, Libis, Quezon City
Upper Ground Floor, Worldwide Corporate Center, Shaw Boulevard, Highway Hills, Mandaluyong City
Ground Floor, Telus Building, Araneta Center, Cubao, Quezon City
Third Floor, RCBC Plaza, Ayala Avenue, Salcedo Village, Makati City
Northgate Cyberzone, Filinvest City, Muntinlupa