Walking around the 2nd floor of the North Wing in SM City Cebu, we saw an interesting store called Tablea Cafe. We immediately remembered someone from the coaster ride to the city mentioning that it was a must try. So despite our tummies being a little full from lunch, we still made it a point to try some of their offerings.
Tablea Chocolate Cafe serves drinks, food and pastries using native chocolate called “tabléa tsokolate“. Literally translated it means chocolate tablets. These are tablets of cocoa powder made from pure cocoa beans, some might also have sugar.. I’m not really a fan but Irene really loves these, adding them to her morning oatmeal or just drinking it with a little milk.
We went to the counter and debated on what to order, Irene was adamant about ordering the Traditional (P60), which just includes tabléa and muscovado sugar. I was suggesting she order the tabléa and Belgian chocolate blend but she insisted on her traditional drink.
I on the other hand could not resist ordering the Banana Choco Frío (P105), which an ice blended drink made with fresh bananas (obviously) milk and tabléa syrup.I love anything banana, crepes, ice cream or pies, you name it and when I see it available, I eat it. As I was sipping my drink, Irene saw my face light up like a kid in a candy store. She said to give her a taste and quipped no wonder you like it so much, you could really taste the bananas. I love that the tabléa just compliments the bananas and milk. This made me appreciate tabléa, since I was not a fan before but I think I’ll stick with this drink. (maybe try making this at home)
To go with our drinks we decided on this curious little thimble shaped dessert displayed on the refrigerated counter. We asked the server what is a canele, he described it as being akin to leche flan. It was served to us warm with a dollop of whipped cream and tabléa syrup. It was not too sweet and a chewy texture inside. We loved it and would not expect something this small to taste so good.
Browsing around the displays of items, I saw a curious little stick called a Molinillo. The Molinillo (P600) is a Mexican whisk used to stir the tabléa and froth it. The price is a little expensive probably owing to the fact it is hand carved in Cebu in the ornate Mexican style.
If ever you visit Cebu and are in SM or near their other branch in Robinson’s Cybergate, I encourage you try out Tabléa Chocolate Café’s mix of traditional favorites as well as their own concoctions of the tabléa.
Tabléa Chocolate Café
2/F Northwing, SM City Cebu
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