Hot chocolate in a tropical paradise? Discover the delicious history of sikwate, a beloved Filipino treat that continues to warm hearts across the Philippines.

On a scorching afternoon in Cebu, you might be surprised with a refreshing twist to your merienda – a large, rich mug of smooth, indulgent hot chocolate.

Chocolate holds a cherished place in Filipino cuisine, with its roots tracing back to traditional hot chocolate drinks – known as sikwate or tsokolate de batirol in different regions. Today, it thrives in contemporary techniques and artisanal creations.

“Chocolate has been a staple in our culinary tradition for generations,” says Louise Mabulo, founder of The Cacao Project, a sustainable agricultural initiative in the Philippines.

“But lately, Filipinos are embracing the chocolate scene with newfound pride, as we recognize the richness of our own local products.”

The origins of cacao date back centuries, shaping the history of chocolate in the Philippines.

Cacao trees, the source of all chocolate, have been an integral crop in the Philippines ever since the Spanish colonial era, which spanned from 1565 to 1898.

Cacao seeds were first brought across the Pacific during the galleon trade, which connected Acapulco, Mexico, with Manila in the Philippines.

Legend has it that the Spanish planted the first cacao tree in 1665, and Catholic missionaries soon introduced the rich tradition of hot chocolate to the archipelago.

Nearly a hundred years later, Filipino farmers began growing cacao in their own backyards, and the plant spread rapidly throughout the islands.

“Cacao has been cultivated in my region of Camarines Sur, in the Bicol Region, ever since the Spanish arrived and established the Acapulco trade route,” says Mabulo, who is also a professional chef.

“The soil here is rich, and the humidity is perfect for cacao cultivation. It also grows well in places like Batangas, Cebu, and Davao, where some of the country's top chocolate producers are located.”

The tradition of growing cacao in Filipino backyards has deep roots.

Throughout history, chocolate has often been viewed as a symbol of luxury and prestige, much like fine silks and exotic spices.

However, in the Philippines, a different, more accessible tradition took root.

Many Filipino families planted cacao trees in their backyards, cultivating the seeds to make tablea – fermented, dried, and roasted cacao beans ground into a paste and shaped into blocks – for personal use or to sell in local markets.

“My grandmother had cacao trees right in her backyard, and I grew up sipping her homemade hot chocolate,” recalls Mabulo.

“Tasting the raw chocolate beans gives you a deeper understanding of why our chocolate tastes the way it does. Seeing the beans drying in the sun and smelling them as they roast is a magical experience.”

Heirloom chocolate recipes passed down through generations.

Like Mabulo’s grandmother, many home cooks in the Philippines crafted their own heirloom chocolate recipes, often pairing it with rice, pastries, or serving it as a comforting cup of hot chocolate.

Though each region has its own variation, a classic way to make sikwate involves melting chocolate tablea, sugar, cream, and milk in a pot, then whisking the mixture vigorously with a batirol (or molinillo) to create a rich, frothy drink.

Other recipes call for dissolving the chocolate blocks in boiling water, producing a lighter, foamier version that's less indulgent. This can be enjoyed both hot or cold, depending on the preference.

In different regions and seasons, Filipino hot chocolate might also include crushed nuts, cinnamon, vanilla, nutmeg, or even peanut butter – making each family recipe uniquely theirs.

“In my area, we grow a lot of chilies, so we often add them along with coconut milk,” Mabulo shares.

“The subtle variations in flavor from region to region are due to the unique terroir and flavor profiles of the cacao. While the drinks may seem alike, some have earthier notes, others are fruitier, and some even carry a coffee-like aroma.”

Filipino hot chocolate is a treat that can be enjoyed on its own or paired with delicious accompaniments such as churros, pan de sal (salt bread), rice cakes, and fried donuts.

“It’s also commonly paired with bibingka – a sweet rice flour cake topped with shredded coconut, cheese, butter, and eggs. That’s one of my favorite combinations,” says Mabulo.

During Christmas, she adds, her family enjoys puto bumbong, a purple rice cake, served with hot chocolate and ensaymada, a fluffy, cheese-filled brioche-like bread.

A chocolate lover's paradise awaits.

While many regions produce fine cacao, Boboi Costas, a sustainable tourism expert from Cebu, believes his hometown is one of the best places to enjoy sikwate.

“Our recipe in the Visayas region is simple – one tablet of chocolate to one cup of boiling water,” Costas explains to Dinogo Travel.

“That combination creates a rich, velvety chocolate consistency. We usually pair it with sticky rice steamed in coconut milk and topped with fresh, sliced mangoes.”

Sikwate can be found on almost every street corner in Cebu, from humble street vendors offering hot mugs in the morning to upscale cafes and hotels.

“For a more comfortable experience sipping sikwate in an air-conditioned space, I recommend Chocolate Chamber, which has two locations,” suggests Costas.

“But if you're after a more authentic, down-to-earth experience, you can enjoy sikwate from street vendors at Cebu's public markets alongside the locals.”

Other must-try chocolate experiences in Cebu include Argao Guilang’s Tableya, a family-run business offering an interactive tour of their chocolate-making kitchen.

For a truly indulgent experience, try the luxurious chocolate afternoon tea at the Shangri-La Mactan Resort and Spa, which boasts its own cacao garden and chocolate-making facilities.

“If you really want to experience the best sikwate or batirol, definitely ask the locals,” advises Mabulo.

“We know the hidden gems, or we have a grandma who makes her own amazing chocolate. It’s the best.”

Delicious journeys await for chocolate lovers.

Hot chocolate isn't the only way to enjoy this delicious ingredient in the Philippines.

“We often use tablea to make chocolate sauces or pair it with sticky rice,” shares Mabulo.

Both Mabulo and Costas suggest trying a bowl of champorado – a savory chocolate porridge served with fried fish – typically made with tablea and enjoyed for breakfast or as a mid-afternoon snack.

“Champorado is an acquired taste, but it’s a true Filipino comfort food. No matter where Filipinos are in the world, we crave this porridge,” says Costas.

“The food, the aroma, the flavor – it instantly transports us back to the Philippines.”

In recent years, both chocolate makers and chefs have become increasingly inventive with cacao.

Some chefs use tablea to enrich beef stews or pickle fish, while others creatively incorporate cacao pods to add visual appeal to dessert plates.

A number of bean-to-bar brands, including Theo & Philo, Malagos Chocolates, Chocoliz, Trinitario, and Auro Chocolate, have emerged, shining a spotlight on high-quality, minimally processed chocolate.

“Here in the Philippines, chocolate is like fine wine. What we produce is exceptionally pure, allowing you to savor the raw product itself and discover subtle notes of berries and coffee,” says Mabulo.

“It’s a bit more bitter, slightly sour, and much fruitier – definitely a unique quality of chocolate,”