Hot ‘Tsokolate – eh’ with bits and pieces of almonds.

The Weekend Chef

 ‘Tsokolate – eh’

with bits and pieces of almonds.

Padre Salvi of Jose Rizal’s Noli Mi Tangere

would say ‘Tsokolate- eh’ (eh for especial)

as a cue to his servants

to serve, rich, thick hot chocolate drinks

for guests of important social status

like the’Insulares’ and ‘Peninsulares’

But for less important people like

Filipino natives or ‘Indios’

he would say ‘Tsokolate- ah’ (ah- for aguado)

 or watered version  in English.


Source: http://xtiene.deviantart.com/art/Padre-Damaso-195210421

I cook whatever is available in our pantry

and when I found out

that our Choco Almond was expiring

I knew exactly what to do-

Prepare a ‘Tsokolate- eh’‘ that could make

 Padre Salvi turn over his grave with envy.

Four assorted  chocolate concoctions

to satisfy the ‘–eh’

that Padre Salvi’s version would

appear like a ‘Tsokolate- ah’

 

Boil the Chocolate ‘Tablea’

until everything melts…

Puree the Choco Almonds

in the food processor.

Mix the pureed Choco almond

with the bioling hot ‘tablea’.

Sweeten with

Coco Sugar…

Thicken with

Choco Syrup

Serve with unsweetened

cocoa powder topping

...and enjoy the hot authentic

‘Tsokolate- eh’

with chewy bits and pieces of almonds.

That's ‘Tsokolate- eh, eh, eh,eh'

Padre Salvi- eat your heart out-

says in ‘Indio’ in me.