Tsokolate Tablea Ice Cream

Tsokolate = chocolate ; Tablea = tablets

You know, I am not an expert when it comes to the specifics of tablea, so I leave the answers to the experts πŸ™‚

What is Philippine tablea?

The Philippine tablea is defined as roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives. It is also a cocoa mass and cocoa liquor made from cacao beans that are fermented, dried, roasted, ground then molded into blocks, balls, discs, or tablets.

It is traditionally used in the Philippines to make a hot chocolate beverage using a wooden mixing implement or stirrer. The Cacao Industry Development Association of Mindanao estimated that around 2,000 tons of cacao beans is processed to tablea.Industry.Gov.Ph

 

Oh, by the way, this is an egg-free version πŸ™‚

What sets this apart from the other chocolates?

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Ube Ice Cream I

Ube or purple yam is very common in the Philippines, usually it’s made into halaya or ube jam, served on special occasions like Fiesta, Christmas and New Year as a dessert.

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Chocolate Crumble Ice Cream

I know, it’s summer, somewhere πŸ™‚

As always, this is a no cook and no eggs ice cream recipe that can be done with or without ice cream maker.

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Strawberry Cheesecake Ice Cream

Winter, spring, summer or fall… i love ice cream πŸ™‚ let’s eat!

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Chocolate Chip Espresso Ice Cream

A rich and creamy coffee ice cream with bits of chocolate chips.

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Homemade Yogurt Ice Cream

I love love frozen yogurt, but it can really be expensive if I will always buy it in malls. So I decided to come up with my own that is easy to make and with budget friendly ingredients too!

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[Homemade] Mango Ice Cream II

It was mango season when I last made Mango Ice Cream, I was able to use a fresh ripe mangoes for the said recipe. Since, Β it is not mango season here and good mangoes are hard to find now. I decided to use frozen mangoes instead. I used FROZEN MANGO PULP, instead of the frozen mango slices. Yes, the mango pulp, I always wondered what its like and now I know, it’s more of a mango nectar (in case you don’t know, like me).

I don’t really have plans of posting this recipe since the ingredients and procedure are similar to the previous one. BUT one thing that differs is the TASTE, the mango flavor is more intense using the pulp than the fresh one I’ve used before πŸ˜‰ and I loved it.

So, here it is.

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