Tabléa Chocolate Café - Inspired by Tradition, Perfected by Passion

CEBU, Philippines - As it turns out, there are many sides to tabléa, beyond the “tabléa equals to tsokolate de batirol” norm, beyond its age-old link in the making of champorado, beyond its endearing partnership with puto maya.

For many Cebuanos, it took the rise of Tabléa Chocolate Café to recognize this.

Opening the doors of its first branch in 2010, Tabléa Chocolate Café continues to remain true to the roots which sired its inception, consistent in showcasing its innovative takes of the traditionally grounded cacao bean-derived tabléa.

Now with six branches nestled in different shopping and dining destinations in the city, Tabléa Chocolate Café stays more true to its role as a tabléa specialty venue, highlighting its impressive version of the traditional “puto + sikwate” match, along with its diverse selection of in-house-developed tabléa-based specialties.

Who knew you could have Tabléa Polvoron? Who knew you could make Tabléa Crinkles? Who knew you could actually bake Tabléa Ensaymada?

Tabléa Chocolate Café knew, and with that knowing, made them, and in making them, Tabléa Chocolate Café did the ancient master who roasted and grounded the first tabléa into being, proud.

“The base concept behind Tabléa Chocolate Café is quite straightforward and easy to understand, as its name would already imply,” shares Jolen Lim – General Manager, Tabléa Chocolate Café.

“You can say that Tabléa Chocolate Café combines the cool casual vibe of cafés and coffee shops with tabléa-based beverages and delicacies, but Tabléa Chocolate Café is certainly more than that.”

By more, Lim refers to Tabléa Chocolate Café’s role in firing up the production figures of local tabléa makers, by sourcing choice tabléas from Argao, Tagbilaran, San Isidro in Davao, and Jimalalud in Negros Oriental.

Apart from giving the local cacao industry a boost, Tabléa Chocolate Café has given interest in tabléa itself a boost, rekindling child-long memories of mothers and lolas preparing rich, thick chocolate concoctions with its specialty delicacies and beverages.

Its featured ice-blended selection of Fríos, with mix choices of various fruits or sweets, have become choice thirst-quenchers this summer, and as innovative offerings by Tabléa Chocolate Café naturally are, its Chocolate con Churros has been a feature special by its own.

As market saturation stands to be one of the many risks and dangers faced by entrepreneurs, lesser minded proprietors have easily succumbed to its pitfalls, particularly those borne without the capacity to see beyond what is generic, standard or de facto.

Tabléa Chocolate Café – in the steady growth of its two-year run – proves that innovative and quick thinking arms any entity with the capacity to stand its own ground, even with saturated markets, and even in the midst of today’s “grim economic times”.

The fact that all of Tabléa Chocolate Café’s offerings lives up to its “Local Cacao. World Class” tag-line, keeps it abreast with the challenges of the times, with the humble tabléa at the forefront of all its endeavors.

Tabléa Chocolate Café has branches in Robinsons Cybergate, The Northwing - SM City Cebu, Ayala Center Cebu, Banilad Town Centre, J.Y. Square Mall and in J Centre Mall. Visit www.tablea.com.ph for more Tabléa Chocolate Café details. (FREEMAN)