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Cacao · Nibs and cocoa mass
Tablea
Pure roasted cacao ground and shaped into tablets. Melted with water or milk, it becomes tsokolate and champorado: a Filipino tradition.
How it’s made
- Roast the dried beans, then crack and winnow off the shells.
- Grind the nibs into a thick paste (cocoa mass).
- Mold into tablets, let them set, and wrap.
Who buys it
Households, pasalubong shops, bakeries, cafés and Filipino stores abroad.
Rules to know
FDA License to Operate and product registration. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Batangas, Cebu, Bohol, Misamis and Davao are well known for tablea.
How to start small
A roaster, a winnower and a grinder are enough. Many makers start with their family recipe.
Who makes it on the map
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