Honestly, I have never used batirol but I had three before. I bought the two from Divisoria sidewalk. They were surplus items so I got them for only 20 pesos, ten pesos each. The other one was bought by my wife at food exhibit, in SM Megamall if I was not mistaken. It was from Antonio Pueo, a pure tabliya manufacturer which also sells batirol as part of their product line.
I lost the two batirol. The two that were bought from Divisoria. How unfortunate, those two are antiques. The one left is made of palochina. I am hesitant to use it because this type of wood is weak against water. It might disintegrate after few weeks of use.
Have you used this kind of batirol? Is your batirol still functional?
The batirol is used to make tsokolate espeso (e) and tsokolate aguada (a). The first is thick and the latter is watery. The first is preferred than latter. It is used by dipping the head portion into chocolate mix. The handle is place in between palms. Then the mixing is done by rubbing the two palm back and forth.
Mixing is necessary to attain uniform tsokolate drink.
Electric blender and motorized egg beater are similar to batirol. They are made to attain the same purpose. To make a uniform product mixture. However, electric equipment are far more efficient than manually operated batirol. Ten minutes mixing with batirol can be done by electric blender in just one minute or less.
Every time I make tsokolate e. I boil it over low heat for at least one hour then mix it in electric blender for 30 seconds. I add some seaweed extract in case I want a foamy drink.
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.