I have a previous post about production of native chocolate tabliya. A natural baking chocolate without any added preservatives. Tabliya can be mixed with sugar or just plain natural chocolate. At first, we are only producing tabliya with sugar because they are easier to mold to a tablet like shape. It also cost less per piece. But due to insistent public demand, we are forced to produce a pure and more expensive version. Many chocolate drink lovers are diabetic so they want a real pure chocolate. Some of them are just health conscious, hate too much sugar.
We already have two versions, “tabliya with sugar” and the “pure cacao”. Still, some customers are not contented. They are asking for tabliya with peanuts (finely ground peanut like peanut butter) but we keep on denying the request. The approximate shelf life of native chocolate is two years depending on storage condition. The self life of peanut butter is short, about six months depending on process, packaging and storage. Peanut butter is prone to rancidity. When tabliya and peanut butter are mixed together, its shelf life will be determined by peanut ingredient. We do not want the product to have a short storage life.
In case you want the mixture, they can be produce by means of these methods:
1) Mix the roasted peanuts with roasted cacao nibs before grinding. See procedures here. Adding too much peanuts can turn the mixture liquid forever.
2) Buy tabliya chocolate and peanut butter separately and mix them during cooking.
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.