This hot chocolate is all-natural, made with only milk, sugar, and tablea, cooked slowly until thickened. There are no additional ingredients to thicken it, only patience and passion for the best tsokolate.
Truly excellent, the milk is fresh and smooth and comes from their own cows, and the chocolate is Chocolate Tablea de Cacao, a 100% unsweetened pure cacao from local chocolate wonder, Auro. The result is silky and luxurious, sinfully delicious, and so chocolatey.
The Pinkie’s Farm Tsokolate-Eh is ready to drink. Simply shake it up in the bottle, and heat it up either in a saucepan, or in a microwavable mug. It’s perfect for rainy days, and has that classic warm taste that tsokolate is known for. Have it with ensaymada or cheese rolls, for a truly Pinoy merienda experience.
Most Filipinos would be familiar with the term “tsokolate-eh,” and associate it with the novel, Noli Me Tangere by Jose Rizal. Tsokolate-Eh means “tsokolate espeso,” and refers to thick and rich hot chocolate—the better hot chocolate, if you will. This is usually served to special guests. By contrast, you serve those you don’t particularly want to spend time with a Tsokolate-Ah, meaning “tsokolate aguado.” This one is a watered-down hot chocolate, and its quality is visibly worse.
This tsokolate is all-natural, and contains no preservatives. It must be placed in the refrigerator immediately upon receipt, as heat could accelerate spoilage. It will last 7 days, unopened. But once opened, must be consumed within 2 days.