This Dessert Is Made Special With Tablea and Belgian Chocolate

For those who like their chocolate on the robust-tasting side!

There's chocolate, and then there's tablea-its more rustic cousin that's loved for its decidedly less-refined, more pure-cacao flavor. Filipinos use it to make tsokolate and champorado, but it's also worth exploring how it can be employed to make desserts. We spotted a treat that does exactly that: the Tablea Ganache Couverture Tart by Cebuano purveyor Quino's Favorites!

This is not your ordinary chocolate tart...
Photo by Facebook/Quino's Favorites
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The Tablea Ganache Couverture Tart brings together the best of both worlds-premium tablea and Belgian couverture chocolate-as a silky-smooth ganache that's got the robust flavor of tablea and the distinctive richness of couverture chocolate. Supporting it is a crust that adds a welcome crunch to the mix. This dessert comes in a 9.5-inch round tart and goes for P1,150.

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...as it's got tablea and Belgian couverture chocolate in the mix!
Photo by Facebook/Quino's Favorites
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Quino's Favorites also makes other winning desserts. Lovers of fruity treats will want to try their Mangocado Ice Cream Pie (P800/mini in tin can, P1,300/regular), a pie with layers of a graham crust, ice cream, and sliced mangoes. Like it sour? Go for the QuesoMansi (P700/regular, P1,200/family-sized), a tangy calamansi cheesecake. And if you're all for purple yam, check out the Ube Burnt Cheesecake (P650/regular, P950/family-sized), a Basque-inspired burnt cheesecake with real ube in the mix!

The Mangocado Pie is a cool dessert to enjoy on a hot day.
Photo by Facebook/Quino's Favorites
Ube Basque Burnt Cheesecake? Yes, please!
Photo by Facebook/Quino's Favorites and @Johnshootsfood
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For more information, check out Quino's Favorites' Facebook page.

This story originally appeared on Spot.ph.

* Minor edits have been made by the Yummy.ph editors.

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