Probeansyana: Pure And Simple Tablea

Coffee… tea … or hot chocolate? It really doesn’t matter if you’re a coffee or tea drinker. Either way, you’re going to want some hot chocolate. Who wouldn’t want a cup of hot chocolate? It just goes so well with some ensaymada and suman.

Even if you don’t have any ensaymanda or suman at home, hot chocolate goes so well with any kind of breakfast food.

For the more discerning folks out there, the chocolate powder is not enough. Hot chocolate made from powder is not the real thing. Even if it has a ton of marshmallow pieces in it, it’s just not the kind of hot chocolate some folks are accustomed to. You can’t blame them.

Nothing beats our local hot tsokolate that’s made from tablea. It’s the real thing. You can choose to have it as hot tsokolate eh or ah. There is a difference between the two. 

Nothing beats our local hot tsokolate that’s made from tablea. It’s the real thing. You can choose to have it as hot tsokolate eh or ah. There is a difference between the two.

The difference between the two is that tsokolate eh is thick and tsokolate ah is kind of watery. During the Spanish era here in the Philippines, hot tsokolate eh was usually reserved for visitors. 

The difference between the two is that tsokolate eh is thick and tsokolate ah is kind of watery. During the Spanish era here in the Philippines, hot tsokolate eh was usually reserved for visitors.

Enjoy A Cup Of Hot Tsokolate Made From Probeansyana Tablea

There are lots of tablea out there but if you’re looking for one that’s pure and simple, Probeansyana Tablea is exactly it.

Probeansyana is a relatively new player in the food community.

Fueled by the passion to recreate the taste and aroma of tablea she was accustomed to in the province, San De Los Reyes decided to share her version with the metro folks.

According to her:

“A feeling of rejection is much better than not trying at all — so I decided to make an avenue where we can keep our interest for crafts, baking, styling, photography and love for chocolates… and make a small profit on the side! Messaged my mom to tell her my plan and with a small amount of puhunan I started with only 10 dozen.”

San didn’t do it alone. She partnered with her friend/photographer, Collin Tuaño, and together they got Probeansyasa off the ground. Not only is their product good, but their way of showcasing it has captured a lot of attention. As the official product photographer of Probeansyana, Collin makes sure all their photos are well curated.

More Than Just Tablea

Probeansyana is more than just tablea. San is not just inspired to share pure and simple tablea but she is also committed to preserving the traditional way of making it. In the process, she ends up helping the people in her community.

“I’m a lot more driven to help the people in our community. Our very own tablea maker, “Ka-Goring” is just a few steps from my Lola’s house, she’s one of the original and best tablea maker in our small town in Bolo, Bauan Batangas. We have no other staff,large equipment or machines but our methods remain conventional in a way to preserve its distinct flavour and the Batangas culture of tablea making. When we think of chocolate, we don’t crave the instant kind, we make it. We make it with pure labor of love.

Probeansyana Tablea Is Handmade With Love 

According to San:

“Our tablea balls are purely made from cacao, only slightly sweetened with sugar but no added preservatives or extenders and most especially no added nuts.”

How To Make A Cup Of Hot Tsokolate Using Probeansyana Tablea

San shares how you can make a yummy cup of hot tsokolate with Probeansyana Tablea:

“Mix 1 Probeansyana Tablea to 1 cup of water. Bring to a boil (medium-high heat). Stir continuously until dissolved and thick consistency is achieved. Water down if “tsokolate ah” is the preferred blend, or add whip or milk for a creamier taste!”

Probeansyana Tablea Facts

San shares more information about Probeansyana Tablea below:

“Notice some white spots on tablea balls. Is it mold? Do not be alarmed. It is not. Those white stuff are signs of either a ” fat bloom” or ” sugar bloom” and it’s totally natural. Fat bloom is that waxy white coating form due to liquid fat like milk fats or cocoa butter moving through the tsokolate and crystallizing on the surface. It usually happens due to temperature changes or humidity. We advise storing tablea balls in an airtight container in a room temperature and dark place. We also offer now cacao nibs and cacao husk for a different experience of tea. There is so much more to do with cacao & tablea!

You get the purest tablea from Probeansyana. They’re also affordable. San states:

“Our tablea balls weigh heavier than the usual tablea tablets available in the market. One big pouch = 1 doz tablea balls – 350.00. One small pouch = half doz / 6pcs tablea balls (260grams) – 180.00.”

To learn more about Probeansyana, you can visit their Facebook page here.

You can do more than just share this post. Consider supporting this local food business the next time you want to satisfy a craving. 🤗

Featured image courtesy of Ivy Tuason