Description
A special rough ground chocolate, inspired by the Philippine Tableya found throughout the Southeast Asian archipelago since its introduction by the Spanish in the 1600s.
Made with fine-flavoured, single-estate cacao from Kablon Farms in South Cotabato (Mindanao, Philippines), the cacao was minimally ground with organic cane sugar, resulting in a bright, crunchy and juicy chocolate experience.
The cover was designed and art-directed by Vancouver-based designers Russell Recuenco & Justin Lintag.
What is tableya?
Tableya (also spelled tablea) is the Philippines’ original chocolate: tablets of roasted, ground cacao that have been part of Filipino kitchens since the Spanish introduced cacao in the 1600s. Families melt it into sikwate, a thick hot chocolate, and champorado, a chocolate rice porridge. Our 70% Tableya is a bean-to-bar homage to that tradition — rough ground rather than fully refined, so you get a bright, crunchy, juicy texture you won’t find in a regular bar.
Frequently asked questions
Why is it crunchy?
We grind the cacao and organic cane sugar only minimally, so the texture stays rustic and textured — closer to traditional tableya than to a silky modern bar.
Can I use it to make sikwate or champorado?
Yes — melt it into hot water or milk and whisk for a simple sikwate, or stir it into rice porridge for champorado. Our guide to tableya and sikwate has more. It’s also delicious eaten on its own.
Is it vegan and gluten-free?
Yes — organic cacao beans, organic unrefined cane sugar and cacao butter. No dairy, and made with gluten-free ingredients.
Who designed the cover?
Vancouver-based designers Russell Recuenco and Justin Lintag.
Want more Tupi cacao?
The same Kablon Farms beans go into our 75% Tupi and unsweetened 100% Tupi. Read more in our Philippine cacao story.
