Cacao, a plant of the equatorial region, so divine, that THEOBROMA-”food of the gods” is derived. A plant that bears elongated pods, were cacao beans are embedded and collected, it is the only source of Choco-late, a tonic food drink.

 Ancient Mayas, and Aztecs were the first known civilizations that cultured the cacao plant, more than 3,000 years ago. A ceremonial drink prepared as a dark-bitter liquor, was their ultimate source of energy and vitality. They have also used the bean as a currency as a source of prestige and power.

The Philippines has its own unique version of the cacao. Introduced by the Galleon trade from Mexico, together with chico, avocado, maize, etc. Our tropical-temperate climate favored the growth and cultivation of the cacao, the maize, peanuts, avocado on the islands.

The Philippines diversified culture and dialects sometimes called chocolates; as Cequate, Soquate and Tsokolate.  

Batirol, which is the pitcher, is sometimes called chocolatera, batidor, and batiron.

Choco-late de Batirol is an ancient concoction of a passionately traditional process, as a chocolate paste, in its natural oil that may last years at room temperature. Urbanity and intellectual advances almost phased out this Heritage.

The western world has its own version. We Filipinos made our own. Choco-late de Batirol, Cequate de Batidor, Binate na tsokolate, in any name, is a truly Filipino tradition.

Sipping a hot, thick blend of choco-late de Batirol calms our nerves that enriches our soul, thanking God for the simple pleasures of distinctive taste and texture. This 21st  century generation is so privileged to partake, to revive and to preserve our heritage. Take care of our traditions as we take care of our souls. Manifest it as a tool to reach our next generation, with a mission in our hearts, always and forever.