MANILA, Philippines — The Philippine chocolate tradition was highlighted in New York in celebration of World Chocolate Day.
The Philippine consulate general in New York, in partnership with Cebu-based chocolatier The Chocolate Chamber, hosted a two-day cultural event at the Philippine Center featuring the evolution of cacao in the Philippines, dubbed “from Bean to Beverage to Brush.”
The immersive and multi-sensory experience was offered to participants from the consular corps, the Filipino-American community, business owners and personnel from the consulate, the Philippine mission to the UN, the Philippine Trade and Investment Center and Philippine Center Management Board.
The event began with the opening of John Paul Toquero Choa’s solo exhibition which featured artworks created using sikwate, a traditional Filipino chocolate drink, and other natural materials.
A live demonstration on the traditional preparation of sikwate as well as a cacao beverage station was set up to serve variants of sikwate – from traditional ones prepared with condensed milk to those infused with chilies and other spices.
“This beloved drink – made with tablea and milk – was a staple in our home, especially on New Year’s Eve. Our midnight feast was never complete without this comforting, traditional drink,” Deputy Consul General Adrian Elmer Cruz said.
“As the world celebrates World Chocolate Day, we are proud to bring you a taste of the Philippines. There’s no better time than now to sit together in a shared moment of indulgence and appreciation – and to honor cacao as a living medium of heritage, memory, and cultural expression,” he said.
