This Dessert Is Made Special With Tablea and Belgian Chocolate
For those who like their chocolate on the robust-tasting side!
(SPOT.ph) There's chocolate, and then there's tablea—its more rustic cousin that's loved for its decidedly less-refined, more pure-cacao flavor. Filipinos use it to make tsokolate and champorado, but it's also worth exploring how it can be employed to make desserts. We spotted a treat that does exactly that: the Tablea Ganache Couverture Tart by Cebuano purveyor Quino's Favorites!
The Tablea Ganache Couverture Tart brings together the best of both worlds—premium tablea and Belgian couverture chocolate—as a silky-smooth ganache that's got the robust flavor of tablea and the distinctive richness of couverture chocolate. Supporting it is a crust that adds a welcome crunch to the mix. This dessert comes in a 9.5-inch round tart and goes for P1,150.
Quino's Favorites also makes other winning desserts. Lovers of fruity treats will want to try their Mangocado Ice Cream Pie (P800/mini in tin can, P1,300/regular), a pie with layers of a graham crust, ice cream, and sliced mangoes. Like it sour? Go for the QuesoMansi (P700/regular, P1,200/family-sized), a tangy calamansi cheesecake. And if you're all for purple yam, check out the Ube Burnt Cheesecake (P650/regular, P950/family-sized), a Basque-inspired burnt cheesecake with real ube in the mix!
If you're looking for a drink to pair with chocolate desserts, you can't go wrong with fresh strawberry milk. In Manila, you can get your fix from sellers like Good Karma Bakery and Tenth St.!
For more information, check out Quino's Favorites' Facebook page.