It is made from tabliya or tablea, tablets of pure ground roasted cacao beans, dissolved in water and milk.

They are ground into a thick chocolate liquor paste that are then formed into the characteristic little discs or balls and allowed to dry.

[4][5][6] Aside from tsokolate, tableya is used in a wide variety of other traditional desserts in the Philippines, most prominently in champorado, a glutinous rice porridge flavored with chocolate.

[4][7] Tsokolate is traditionally prepared by boiling water and milk in a special high-necked pitcher-shaped pot known as a tsokolatera (also tsokolatehan, sikulatihan, sikwatehan, etc.).

[8][9][10] Modern methods of making tsokolate can include using regular whisks, blenders, or milk frothers to achieve the same frothy consistency.

[2] In the novel Noli Me Tangere (1887) by the Philippine national hero, José Rizal, the antagonist character Padre Salvi is alleged by his rival, the alferez of the Guardia Civil, to calculatingly serve thick chocolate (espeso) for important guests and watered-down chocolate (aguado) for guests he deemed unimportant.