How to Make Native Chocolate "Tabliya"


Tabliya came from the word “tablets” because the product shape resembles a medicine tablet. However, other product shapes exist. It is the old fashioned chocolate. Chocolate in its pure form without any added preservatives.


This technology is rather old as compared to the new electronic gadget flipboard. But I am making a decent income from it even there are lots of modern chocolate competitors. Most of my customers are health conscious individuals. Read the following steps to make your own native chocolate.

1. Select good quality cacao beans. It should be dry and posses a sour smell. Sour smelling cacao beans are properly fermented. Fermentation adds flavors to your finish product.

2. In case you own a cacao plantation. Harvest matured cacao pods. Matured pods have a knocking sounds when shaken. Cut pods into halves. Place the seeds or beans in hard plastic bin and cover loosely. Let stand for seven days for fermentation to commence. Wash the seeds and let dry under the sun. Well dried cacao beans produce crispy sounds when stirred.

3. Roast beans in carajay under low flame. High flame will result in burnt beans. Continual stirring should be done to achieve even roast. Roast for one hour or until the rapid popping sound is heard. Transfer immediately into wooden trays. Cool immediately by stirring and placing in front of electric fan.

4. Loosen the plate of your grinder. It should be loose enough just to break cacao beans in large pieces. Our goal is to separate nibs from shell in next step. Nib is cacao bean without the shell or chaff. Now pass roasted cacao into grinder.

5. Winnow broken beans to remove the chaffs. Winnowing can easily be done by transferring beans from one container to another in front of electric fan. Air current will blow chaffs away leaving only the nibs. Repeat the process if necessary.

6. Grind the nibs in electric grinder. Grinding will produce heat and liquefy the nibs. Metal grinder plate will do but stone grinder will produce finer product. Roasted peanut is added in this stage if desired.

7. Let liquefied cacao cool until you can easily make a small ball by hand. Mold tabliya using polvoron molder or mold into balls by hand. Mix sugar for sweet tabliya.

Tabliya can replace modern chocolate in most recipes. Champorado and hot chocolate are my favorite recipes.




  • hi. did you use the grinder you posted on your comment? i have that grinder but it only produce powder.

    • please consider using colloid mill. It is designed for wet milling cocoa, peanut and other liquid and oily commodities. It is expensive though. Another alternative is millstone, the type used for grinding soya beans

  • Hi! I would like to know where did you get electric grinder? Is it stone or metal? How much does it cost? Can you post a photo of the grinder also?

    • It is an ordinary corn mill installed with a 1/2 horsepower AC motor. We bought ours for 4,000 pesos at Divisoria Market. A stone grinder can also be used. You have to be careful not to adjust it too tight or the burr will brake into pieces. A friend of mind bought his for 20,000 pesos. See it after the press.

  • Are your tabliyas dark? I mean the espresso one.

  • Nice raw cacao nibs recipes,

    Here is a good blog post about some other good raw cacao nibs recipes

    raw cacao nibs recipes

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