Tableya making photo gallery
Click on photos to view bigger sizes and captions.
Argao at 400
Town celebrates 400 years with forward-looking face
- Rodolfo Kintanar: The selection and quality of the cacao beans is one part. The roasting process is another. This...
- wilmar taglinao: mingaw nako higop ug sekwate. wilmar taglinao
- wilmar taglinao: Nindot na i-develop ang argao daghan ta ug mga nindot na talanawon na wala sa uban. naa pa daghan...
- Zac: How much do these rooms cost?!
- Dhemps: can i ask for some details? do you have public beaches? or cheaper ones? how to get there?
- gef ramos: hi. this is such a nice article. i would like to do a thesis on tableya. do you have any materials or...
- ace carlo elevera: argao is the place to be!!!..so proud of being an argaonon!!!!!!….lovin my...
- Jinky Luna: Pls. de-list Argao Kingfisher Beach Resort for it has ceased to operate since Feb., 2006. Thank you so...
- Vinoth: Hi Ben, Congrats. hope to see you soon in Malaysia.
- emmanuel romero: beautiful argao!!!mobalik unya ko ug suroy diha. what struck me most is the sheer construction work...
Argao’s IT-in-charge
What does the town of Argao get for one peso a year? It pays for the services of a man responsible for... Read More »
Wireless in Argao
MUNICIPAL WI-FI. I spent a day in Argao and was pleasantly surprised to find several dependable and free Wi-Fi... Read More »
Around Argao
Eco-tour guardians under the leadership of Argao tourism chair Alex K. Gonzales arrange tours to various points of... Read More »
The man behind selling Argao to tourists
Alex Gonzales, the man behind the “Katilingbanong Turismo” of Argao (Community... Read More »
House of the Agta
An agta is a Philippine mythical creature described as tall, brown, and hairy, and usually portrayed as smoking... Read More »
[...] Tableya maker Edward Dionzon, who has been making the bitter chocolate rounds from cacao for 18 years, said the secret to great tableya is the quality of cacao beans. (View photos of the tableya making process) [...]
mingaw nako higop ug sekwate.
wilmar taglinao
The selection and quality of the cacao beans is one part.
The roasting process is another. This process is visible, but a secret portion of the whole procedure for making Tableya. There are unquantifiable inputs in the process to reach the desired result. Just like the chiffon cakes my wife Guia and I make. We can teach it, but to get the flavor and quality that is at par with “Manila Hotel” Chiffon cake is difficult.
The timing - length of time to roast, to grind - these and so many small but significant activities give the quality that is hard to duplicate.