NEW YORK - Cacao de bola could be the next big thing this Christmas.
It's like quezo de bola, but even better because it's made of pure chocolate or tablea, and it can be used to enhance the flavor of just about anything.
"Cacao de bola is [used] to garnish or to infuse...it’s like more on the sweet and the savory side of chocolate. You can use it on your pasta, pizza, barbecue, steaks or salmon...very flexible," said Raquel Choa.
Choa, president and founder of Chocolate Chamber, is known as the Philippines' Chocolate Queen.
Her chocolate journey brought her to New York with one goal in mind.
“My dream is to tell the whole world that we Filipinos know how to make chocolates. I believe New York, is the gate, the entrada, the beginning of my dream. it will come true,” she said.
Her chocolate journey began in Cebu, her hometown. She was only 7 years old when her parents left her and her siblings to their grandmother, a tablea maker who lived in the mountains.
A mother at the early age of 16, Choa wasn’t able to finish school, so she turned to something she learned from her grandmother--making tablea or pure chocolate by hand, and turning it into a successful business.
Her cacao de bola is made from 100 percent cacao nibs, pounded and shaped like a ball with no sugar additives.
Read more on Balitang America.