#resto

☕ Sikwate and Bibingka Langka Combo

I thought the Sikwate tasted a bit sour—turns out that's actually how it should taste like. Apart from the natural fruity flavor profile of the beans, fermentation produces lactic and acetic acids. Traditional tablea is so minimally processed it skips conching (evaporation of these acids under long and continuous heating), and uses raw, unrefined cocoa mass as is.

The bibingka was good as well, although the langka flavor was too subtle.