How to use tablea
What it is, and how to brew a proper cup of sikwate at home.
What is tablea, exactly?
If you have never cooked with it before, here is the short version.
Tablea is pure roasted cacao, ground into a paste and moulded into pieces. The name comes from the Spanish word for "tablet", which is the shape it was first made in. It is not hot chocolate powder and it is not a chocolate bar. No sugar, no milk powder, no stabilisers.
Because nothing is added, you decide how sweet it is. The same piece makes a strong, bitter sikwate in the morning or a sweet, milky cup for the kids.
We grind from whole beans, never from cocoa powder, so what you taste is the bean and nothing else.
Storage tip: keep your tablea in an airtight container somewhere cool and dry. It lasts for months. If a little cocoa butter comes to the surface, that is normal, and it is still good to use.
Making sikwate at home
Four steps, about five minutes, no special equipment.
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Drop 1–2 pieces of tablea into a pot.
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Add 1 cup of water (or milk, if you like it rich).
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Bring to a gentle boil, whisking so it melts evenly.
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Add sugar or muscovado to taste, then serve hot.
Not sure which pack to start with?
Go for the Small Pack. It is the cheapest way to find out if you like it dark and strong or sweet and milky.