Chocolate is one of my most favorite things on earth.
When I was a child, I would eat Milo or Ovaltine straight from the can, and consume ten packs of Horlicks (meron pa ba nun?) in one sitting. My Grandmother would bring home tableas of chocolate, flat and round chocolate tablets an inch thick, stacked and rolled into paper like coins, from Bicol, where she went every year to join the Peñafrancia festival. She would brew the chocolate in milk or coconut milk, to make a thick soup known in the Philippines as tsokolate-eh, or would add rice to make champurrado.
I remember the rich, nutty, chocolate-y taste of the tsokolate-eh. Sometimes, I would forego the dissolving in water and just eat the tableas raw (read: papak), munching down on the tableas. Sometimes, if I decided that I was a princess that day, I would ask my Grandma to take out the good china from the cabinet. I had a special glazed demitasse set, gilded at the rim and painted with faded purple on the outside. My grandma said that it was my special cup for special occasions.
Fast forward twenty or so years later, I am in Spain after a lifetime of dreaming. I seek out tsokolate-eh, knowing that the Spanish have their version too, called Chocolate a la Taza. It is not the Tsokolate-eh of my childhood, but it is similar. A thick chocolatey liquid, although the Spanish blend is much smoother and milkier than the Filipino blend. The nuttiness in the flavor doesn't come from Coconut milk or from the crude quality of Filipino chocolate, but from the toasted flour that they add to the brew to thicken it. And instead of biscocho, I dunked in churros in my chocolate. It is not earthy like Filipino tsokolate-eh, and I realize that comparison is futile, as they are two different genus of the same species.
VERDICT: It's a tie! I like the both. Yay to chocolate!
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