Tablea are small molds of dried, ground, raw cacao. They’re then stored and used for everything chocolate, from tsokolate or sikwate, champorado, chocolate suman or moron, and more.
But how is tablea made? For a general look at how tablea is made, look at the illustrations below, made with the ancient Filipino script Baybayin.
How to make Tablea
Step 1: Grow and harvest your cacao
Step 2: Remove the beans or seeds from the cacao
Step 3: Ferment the cacao beans.
Step 4: Dry the cacao beans.
Step 5: Roast the cacao beans.
Step 6: Grind the cacao beans.
Step 7: Mold the ground cacao beans into tablets or tablea.
Step 8 (last step): Make different Filipino dishes such as chocolate drinks or tsokolate (sikwate in Bisaya), champorado, suman, and more!
The complete lo-res infographic
Get the printable infographic!
Get it at the Filipino Food Art Gumroad shop!
Coloring book
Want both the Filipino and English translations of the Baybayin in the infographics? Find them in “How to Make Tablea Baybayin Coloring Book”. A great way to get kids and adults learning about Baybayin, Tagalog, and Filipino food! Get it at the Filipino Food Art Gumroad shop!
More links
- Baybayin fonts used in the graphics were made by Lloyd Zapanta. Download his fonts and donate money for his work at his Behance portfolio: behance.net/lloydzapanta.
- Learn more about cacao in general, and see some more art, here!
In memory of my mom
I dedicate these write-ups and artwork on everything chocolate to my mama, who planted the seed (or kakaw bean) of my love for art and Filipino food a long time ago.
