Every tabliya lover have different way of preparing their drink. The following are my very own ways.
1) Place one tabliya, about ten grams tablet, in a casserole and add two glasses of water. Bring to a very slow boil. Then let boiling continue for at least one hour. Keep the vessel covered to avoid too much moisture loss. Take out of fire and serve hot with little sugar.
2) Place one tabliya, about ten grams, in casserole and bring to rolling boil. While hot, transfer to Osterizer. Add half teaspoon carrageenan powder, the likes of Mr. Gulaman will do. Blend until foamy. Serve hot.
Carrageenan is emulsifier. It has the ability to hold water and oil together, preventing its separation and maintaining the formed bubbles.
Method two preparation time is short and method one is long. You might be thinking it is too long. Five to ten minutes rolling boil for many drinkers is enough. Too long boiling time is just a waste of time and energy.
Well, it is just a matter of preference. A friend of mine is preparing his tabliya drink for two hours, adding several herbs and flavors. Bringing to slow boiling, adding water whenever it is drying up and waiting for two hours when the mouth watering cocoa aroma has fully accumulated the entire house.
The reverse of too long is too short, and speaking of too short, some tabliya lovers are just placing pressed cocoa tablets in hot water. They are treating tabliya like instant drink (Milo and Ovaltine). They love it and I never know how and why they love it.
Tabliya is made of roasted and ground/liquefied cacao. Let cooled in a molder to give a tablet like appearance. The recommended mode of preparations are the two methods I mentioned above. Just placing it in hot water can be done but not recommended.
The three broken tabliya pieces:
Added with hot water. Mix thoroughly with a spoon. The resulting mixture:
The taste: It is good but not as good as boiled or blended tabliya. It is not even half close. The numerous undissolved lumps are annoying. The drink looks like water filled with mud.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.