The Industrial Technology Development Institute (DOST-ITDI) is launching four new variants of its Ready-to-Drink (RTD) native chocolate product line.

Developed by the Institute’s Food Processing Division (FPD), these shelf-stable drinks are introduced yesterday at a product press launch in Bicutan, Taguig City.

The four variants are developed from the Philippine tablea (pronounced as tableya) or tablea de batirol, sikwate or tablea-eh, a native Filipino tsokolate drink traditionally prepared in a pot over medium fire and stirred using a batirol to produce a frothy drink. (A batirol is a wooden tool used to mix the drink before serving to prevent bits of tablea from sinking to the bottom of the pot.)

These are made from three basic ingredients: pure, finely ground cacao beans that is molded into a ball called tablea, water, and sugar. The use of pure tablea gives the drink a rich, dark, and bitter chocolate flavor.

The following are the different variants formulated to address specific consumer needs:

1. RTD Dairy-Based Tablea – a chocolate drink for people who wants to enjoy the full benefits of whole milk;

2. RTD Lactose-Free Tablea – formulated for lactose intolerant people;

3. RTD Vegan Tablea – provides the consumers the relaxation of drinking a chocolate beverage using plant-based milk; and

4. RTD Vegan/Sugar-free Tablea – ideal for those who want to cut and restrict their sugar intake.