#tsokos

[tsoko-late]

This was my piece for the @hws-anthology zine!

Please check it out/download it here, everyone has done an awesome job in it and I’m really glad to have been part of the zine \[^0^]/

Without the text/the inspiration for this under the cut:

[mgahinugotnadila]

Review: Tableya from Sorsogon, Bicol

As an amateur chocolate enthusiast, I thought I should start documenting more of the chocolate I eat, so let's start local.

Yesterday my relatives brought us some tableya from San Roque, Sorsogon, Bicol. Tableya, or tablea, is Filipino chocolate. You may know it as a ball of chocolate in plastic bags at your local pasalubong shop. It is markedly different from your typical, Western chocolate. Tableya is very dark, pure cacao. It has a distinct smell, almost like a roasted scent. Some of my classmates say that Davao tablea is the best, but I've only eaten Bicol tablea myself. (I have eaten Davao tablea once but not the tablea itself. I ate it as a cold choco shake.)

Typically, our relatives from Bicol or Leyte send us tableya balls (one time my cousin and his friends made tableo and pressed it into pretty shapes, I can't remember what exact shapes though). I normally just eat it by the ball--a ball will last me a whole day at home while I do homework. But I don't recommend trying this if it's your first time eating tablea. Like I said, it's very dark and often sends one's pulse racing.

It's more common to turn tableya into hot choco for breakfast. Which is how I woke up today, to a kaserola of melted tableya.

If it was your typical hot chocolate from the store, or melted from a bar of Western chocolate, then I could have easily downed 2 cups of the stuff in succession. But just a sip of tableya will have your heart racing.

I added a bit of cow milk to my tableya which softens the roasty taste a bit. It almost reminds me of candy (or the aftertaste of suman, for some reason). Still, it has the earthy taste that tablea is known for, and little, powdery bits of tablea are left behind on my tongue while I swallow the liquid down. The aftertaste of tableya with milk makes me want to try mixing tablea with coconut milk.

Honestly, this is a better way to wake up than coffee. You're super awake and you get to eat chocolate. You don't even have to drink a lot. You also get to hear news about your relatives that brought them home, which may or may not be a good thing.

TL;DR - My rating: 5 tablea out of 5 tabla.

[wittykahitcorny]

Biglang nag crave sa tsoko ube ng jco

[tricksandtumblesofficial]

"TSOKO" reference sheet

oc made by crossby (owner 1)

[exactlydeepestface]

My mha oc, Tsoko

[cactusismydisguise]

Rechtsmedizin ist sexy

[thehungrykat1]

The First Tagaytay Food and Wine Festival Kicks Off With The Grand Tasting

Tagaytay has always been a favorite local destination for those looking for a quick getaway from the city. It's not just a place for relaxation but a foodie haven as well with all the new restaurants that recently opened. That's why this is the perfect time to hold the first ever Tagaytay Food and Wine Festival which just held its grand launch last July 12, 2024 at Anya Resort Tagaytay.

For two weekends from July 12 to July 21, 2024, the chefs and restaurants that have helped mold Tagaytay's storied dining culture will convene at Tagaytay Food and Wine Festival 2024 for a series of events designed to spotlight the finest aspects of the city's gastronomic offerings. This is the biggest food event that has ever happened in Tagaytay and The Hungry Kat was invited to witness the opening of this culinary extravaganza.

The first event of the Tagaytay Food and Wine Festival 2024 happened last Friday with the Grand Tasting at Anya Resort. For P3,950 per person, guests embarked on a feast of flavors featuring Tagaytay's finest chefs and their signature dishes. I met up with my Ninang Bess Howe and foodie friend Nines Licad for an epic Tagaytay evening.

At its heart, the Tagaytay Food and Wine Festival is an exploration of the city’s journey from a scenic highland retreat to a culinary hotspot. Its unique geography and cool climate have played a crucial role in shaping its vibrant dining scene. This transformation has spurred the growth of culinary tourism. Many local and international tourists now come specifically to explore Tagaytay as a dining destination. Taal remains to be its muse, and the food has become its compass.

Each guest was given two stubs which they could use to get a glass of any of the premium wines on display at the venue. These included red wines, white wines, and sangria.

The main function room of Anya Resorts was where all the chefs set up their stations for guests to sample. My first stop was at Happy Ongpauco-Tiu's Pamana and Tsokolateria table which are both places that I often visit when I go to Tagaytay.

I got a selection of some of their popular items like the Hot Tsoko, Smoked Tinapa Pasta, and Molted Queso Bruschetta. This was just one of the more than 10 different stations that guests could try at the Grand Tasting

Aniela Tolentino's Binulo Restaurant featured Papaitan, Dried Shrimp, and Tibuk-Tibuk together with Papa Bolo Microbrewery's Pina Niña pineapple ale. Anya Resort's own Chris Leaning had the Satay Skewer and Grilled Iberia Pork while Taal Vista's Chef Jayme Natividad brought his Beef Shank Ravioli with homemade ricotta and leeks.

The rich heritage of View Park Hotel’s Siglo Restaurant also delighted guest's taste buds with their signature dishes. Dan Puga's Lula Cafe and Binggoy Remedios' Asador by Dos Mestizos were also present to showcase their offerings.

Another restaurant I enjoy going to at Tagaytay is Ribchon and I got to meet its Chef Tristan Bayani.

He served their famous ribs served in three delicious ways. First up was the Lechon Ribs with Tangled Rice, together with the Beer Barbecue Ribs and the Sinigang Ribs. These were probably the most popular items that evening.

Kalel Chan's Farmers Table and My Country House from the Raintree Restaurants served two very interesting dishes. The first was the Pineapple Ceviche with Coconut Ginger Emulsion and Basil Oil.

Chef Kalel also presented the Bull & Tendon Tartufata Cream Meat Pie with peeled tomato confit. Squeeze the cream into the meat pie first before biting away.

Chef Robby Goco of Elaia by Cyma featured the Avocado Salad and Kakavia or Greek Fisherman's Stew. There was also their Lamb Pilaf with Domates Salata, pickles and yogurt in garlic sauce.

I wasn't familiar yet with Reynaldo’s Smokehouse so I really wanted to try their barbecued centerpieces. The Smoked Pepper Rub Brisket and the Smoked Roast Beef were some of my favorites that night, especially with their tender and smokey meats.

Chef Rhea SyCip of Flour Pot Bistro & Bakery is one of the main organizers of the Tagaytay Food and Wine Festival so her cakes and desserts were also very popular. I really love her Tres Leches cake while my husband always enjoys her Strawberry Doughnuts.

I wasn't really able to try all the stations since there were just so many. Some others included View Park Hotel’s Siglo Restaurant, Dan Puga's Lula Cafe, and Binggoy Remedios' Asador by Dos Mestizos. The Slow Food Community Cavite was also there representing local farmers and showcasing their efforts to preserve and promote biodiversity, food heritage, and gastronomy.

Senator Loren Legarda also had a part in the inaugural Tagaytay Food and Wine Festival 2024 as she helps promote culinary tourism. The Harvest Dinner was held on July 13, 2024 at The Fatted Calf where chefs Jayjay SyCip, Rhea SyCip, and Pilgrim Davao’s Jeramie Go collaborated on a menu that featured the best of ingredients, expertly prepared.

On July 20, there will be an elegant six-hands dinner at Luxe at 180 by Chef Sau del Rosario for P4,500 per person. Cocktails start at 4:00pm with the breathtaking view of Tagaytay bathed in the warm glow of dusk. This Black Truffle, Caviar, and Wine dinner will be presented by world-class chefs including Australia’s Oliver Buenviaje, Emirate’s John Buenaventura, and our very own French-trained chef, Sau del Rosario.

The back-to-back weekends will close with the Heritage Buffet on July 21, 2024 at the Veranda Restaurant of Taal Vista Hotel. For P2,200, this unique lunch buffet features the combined talents of chef Jayme Natividad of Taal Vista Hotel and chefs Jayjay and Rhea SyCip of The Fatted Calf. Together, they'll create a delightful fusion of heritage dishes, showcasing the best of Filipino cuisine.

Capping off the festival is the inaugural Creative Bulalo Challenge. In collaboration with the Tagaytay City Tourism Council, restaurants from Tagaytay City will compete in this exciting culinary showdown, where participants will present their most innovative interpretation of the city’s beloved Bulalo. This competition will culminate in September 2024 at the iconic Tagaytay Picnic Grove.

Congratulations to the organizers and participants of the first Tagaytay Food and Wine Festival. This is just the beginning of this annual foodie event that will surely make Tagaytay an even more exciting culinary destination.

[tsoko-late]

Another piece I made for the @hws-anthology zine, and it’s the Amephil Polaroid!

Hope you can check out the rest here, and see mine and everyone else’s awesome works! :DDD

Without Polaroid format:

[korrektheiten]

Rechtsmediziner Tsokos und seine zu späte Corona-Abrechnung

Ansage: »Trotz aller Versuche des politisch-medialen Komplexes, eine Aufarbeitung der Corona-Tragödie zu verhindern, wird die Kritik am “Pandemie”-Regime merklich immer größer; zumindest dahingehend scheinen die freigeklagten, wenn auch weiterhin teilgeschwärzten “RKI-Files” einen Weckruf-Effekt erzeugt zu haben. Zunehmend wagen sich auch renommierte Mediziner und Koryphäen ihres Fachs aus der Deckung und reden Klartext. So hat nun auch […] The post Rechtsmediziner Tsokos und seine zu späte Corona-Abrechnung first appeared on Ansage. http://dlvr.it/T5MQSS «

[loveismydevine]

Liked on YouTube: Die Zeichen des Todes – Der True Crime Podcast mit Michael Tsokos | Episode 1 Staffel 2 | Podimo https://www.youtube.com/watch?v=iytdwXpGjeM

[arseniy-bykov]

Creativity - November

As for my creativity aspect in November, I decided to learn some code and developed my first project. The first idea that came to my mind was to create a website to help students with the Tsokos physics exercises. To make one I had to obtain skills in JavaScript (JS), HTML, and CSS. Even though I already had experience in JS, I have not worked with any others, forcing me to undertake a 6-hour course before starting my project. After a few days, I managed to make the first decent version of my website.

[iriswashere]

I honestly didn't expect to get tagged 🙇‍♀️🙇‍♀️

I'm not good with words so I'll just tag a buncha people 🫡

Art!

@kikwisona @racheldrawsthis @renrink @wily-art @thewildwilds @heartorbit @moedamaku @erysium @jingingin @wiryuu @tsoko-late

Writing!

@2soulscollide @sithbelle @leisoree

Fanfiction!

@crunchietoast @i-cry-over-fanfics @the-scythes-pen

Minecraft!

@grandmashouse @jinaichu @clustercraft @remy-cottagecore @rosecrafts

And just some generally cool people you should also follow 🫡

@cyanishereonce @shatteredblueglass @dailymanners

HEY, YOU! WRITEBLR USER! PLEASE RECOMMEND ME SOME WRITERS AND BLOGS TO FOLLOW, AND DON'T BE AFRAID TO INCLUDE YOUR OWN!

[flixchen1997]

Betrifft zwar nur indirekt den Tatort Münster, aber interessant auf jeden Fall. Endlich im Free-TV. 08.07.2021 - 22.05 Uhr.

[thehungrykat1]

Tsokolateria Artisanal Cafe Opens New Branch at SM Aura Premier

One of my favorite hangout places in Tagaytay has just opened a new branch here in Metro Manila. Tsokolateria Artisanal Cafe is a popular restaurant in Tagaytay and Baguio serving everything cacao and everything local. I usually go there for their very rich and luscious hot chocolate as well as for their chocolate-inspired meriendas and desserts. Now, I don’t have to troop all the way to Tagaytay to satisfy my chocolate cravings.

Tsokolateria opened its newest branch at the 5th Level Skypark of SM Aura Premier in Bonifacio Global City. This brings them much closer to their many hungry customers, especially as its owner Chef Happy Ongpauco-Tiu and new partner John Michael Hilton of Visum Ventures plans to expand the franchise to five new branches in Metro Manila this year.

Foodies and tourists have been trooping to Tsokolateria Tagaytay and Baguio for their creative take using local Tablea chocolate as inspiration for their exciting dishes. (Read: Chocolate Dreams Come Alive at Tsokolateria Artisanal Cafe). The SM Aura branch now enables more Filipinos to experience these high quality local cacao and chocolate offerings in a more accessible location.

Aside from that, the new Tsokolateria branch also comes with a section for My Happy Home, Chef Happy’s retail store selling beautiful plates and home decors which I usually buy from at their San Juan outlet.

Chef Happy Ongpauco-Tiu is the brains behind Tsokolateria, part of the Happy Concept Group of establishments which include Pamana, I Love Backyard BBQ, LèChon, and more. Coming from the same family that brought us the well-loved Barrio Fiesta, Happy continues her family’s culinary tradition with her successful endeavors and interesting restaurant concepts.

Tsokolateria is best known for its native Tablea House Blend hot chocolate which is hand made the old fashioned way. These are served in a traditional batirol which is whisked to bring out the natural flavors of the tsokolate. The Tsokolate Ah (P280) is a sweet version of the native hot chocolate. I really like drinking hot chocolate and Tsokolateria always reminds me of the hot chocolate at the world-famous Angelina Paris. When I asked Chef Happy about this, she said that she actually loves that chocolate as well and patterned her version after it. No wonder they taste so similar!

Tsokolateria also offers the Tsokolate Eh (P280) which has a bittersweet flavor. I also like the Tsoko Mallows (P340) which is a yummy Tsokolate Ah topped with big and soft tsokolateria marshmallows that melt into the rich chocolate drink. The Tablea House Blends servings are good for two so these are really perfect for those here on a date, but you can also order a Solo serving if you wish.

One of my new discoveries and recommendations here is the Frozen Hot Tsoko (P340). This is a hot Tsokolate Ah poured in a cup with creamy vanilla ice cream then topped with cacao nibs.

The result is a rich, creamy, and overflowing cup of cold and hot chocolate at the same time. The playfulness of the contrasting temperatures and sweet flavors of the melted ice cream and hot chocolate is such a wonderful experience.

Tsokolateria also has some new cocktails on the menu for those who want something with a little more kick. Some of these are the Paradise Fizz (P400), Almond Joy (P400), and the Happy Spritzer (P400).

Now let’s try some of their soups and salads. The Wild Mushroom Soup (P285) comes with native assorted mushrooms, freash creams, and a pinch of bitter tsoko paste.

Almost all of the items here at Tsokolateria comes with chocolate syrup that you can add on your dish according to your liking. This is the first time I have encountered soup topped with chocolate syrup, but it actually works! The sweet chocolate adds to the earthy flavors of the mushroom soup, giving it a unique profile. This might be the best mushroom soup I have ever had, so I am definitely coming back for more.

Here are some of the appetizers you can order from the menu. The Sisig Croquetas (P450) with spicy cacao nibs are crunchy and savory bite-sized croquetas that comes with mayonnaise dip.

The Longganisa Fundido (P350) is a melted cheese dish with Baguio longganisang hubad, caramelized onions, cacao melba, local cheese and tsoko maple. The melted cheese combined with the savory longganisa is a delightful blend best eaten together with the toasted bread.

There’s also the Pugon Baked Brie (P399) which has baked Brie topped with guava jam and crispy adobo flakes. You can then add some cacao honey on top to make it even sweeter. This is quite an interesting combination that will fill your palate with flavors.

Tsokolateria also offers some Bruschetta Pandesal and if you can’t decide which ones to get, just order the Bruschetta Pandesal Platter (P699) which comes with Grilled Quesong Puti, Homemade Spicy Sardines, and Adobo Flakes.

Pasta lovers won’t feel left behind because the cafe also has pasta dishes infused with tsokolate flavors. The Spicy Tuyo Pasta (P450) is a delightful spaghetti plate prepared with garlic, olive oil, parmesan cheese, and tuyo flakes. Their pasta dishes are all served with bulalo soup and salad.

Another option is the Alimango and Aligue Pasta (P400) with its Aligue butter cacaoglio olio, fresh aligue, cacao nibs, and garlic bits. I really liked this flavorful seafood pasta.

One of the favorites that afternoon was the Smoked Black Pasta Palabok (P450) with its combination of crunchy calamares and crispy pork on top of black noodles doused with palabok sauce. Don’t worry about the noodles because it was specially made so that you won’t get black squid ink stuck on your teeth after eating.

Pizzas are also on the menu with their all-day Pizza Tarts. The Caprese Pizza (P490) comes topped with mozzarella, cheddar, quesong puti, basil, and cherry tomatoes. They also have Longganiza Pizza and Truffle Mushroom Pizza.

Tsokolateria also serves chocolate-inspired savory dishes if you want some heavier main courses. Their All Time Favorites include the Artisanal Longganisa (P420) with assorted longganisa sautéed in roasted garlic and combined with sauerkraut and cacao nibs. These all-day breakfast items come with scrambled egg, pinoy salsa, bulalo soup, and a cup of native black mountain rice.

But my favorite main course is obviously the Bacon Lechon Kawali (P395) with its tanglad-marinated bacon-cut crispy liempo cooked in peppercorns, bayleaf and cacao nibs. I can have this for brunch or dinner any day.

For desserts, Tsokolateria has several Churros Waffles to satisfy more of your sweet tooth. The Churros Waffle Original is a deep fried waffle that comes with butter, chocolate and maple syrup. You can add more toppings like strawberries or avocado for P80 each.

You can also try their Churros Waffle Fingers (P335) which has deep fried waffles dipped in cinnamon sugar and served with whipped cream, chocolate, and maple syrup.

We saved the best for last because the Tablea Champorado (P570) is probably the most popular Filipino chocolate dish that can be an appetizer, a breakfast item, a dessert, or even a main course all in one. Tsokolateria’s rich champorado is made the old fashioned way using mountain rice cooked in rich native tablea. This is served in a sizzling clay pot with bacon lechon and dried spada on the side. Just add milk to the hot champorado and you are good to go.

Congratulations Chef Happy Ongpauco-Tiu and Visum Ventures for the opening of Tsokolateria in SM Aura Premier. I’m sure this new partnership will be very successful as we can now enjoy Tsokolateria’s specialties at more convenient locations in Metro Manila. I’m already planning my return visit to Tsokolateria soon!

Tsokolateria Artisanal Cafe

Skypark, Level 5, SM Aura Premier, Bonifacio Global City, Taguig

(0927) 323-6513

www.facebook.com/tsokolateria

www.happyconceptgroup.com