The 11th Ifex (International Food Exhibition Philippines) held recently at World Trade Center in Pasay was a revelation. Organized by the Department of Trade and Industry-Center for International Trade Expositions and Missions, it was a showcase of local and foreign food, and food-related products.

With over a hundred exhibitors, the exhibit featured a wide variety of products which included fresh and preserved fruits, canned goods, nuts, chocolates, coffee, coconut in its various permutations (coconut yogurt, extra virgin coconut oil), as well as instant mixes and cooked food.

My friend Goldie and I were most impressed by the artisanal products coming from all over the country. RPM of Bicol had roasted and glazed pili nuts, while Mayon Perfection Confectionery displayed pili nuts covered in milk chocolate, packaged in attractive boxes.

Great Harvest Food Industry of General Santos City had fruit-based salad dressings, as well as chocolate bars with a variety of flavors. Also unique was Mama Sita’s champorado mix made with heirloom rice.

The Visayas region was amply represented with the presence of muscovado sugar, Guimaras mangoes and Bacolod delicacies.

In the cooked food section, there was a long line of customers buying an unusual product: butterfly squid. A product of Masantol, Pampanga, the squid was skewered on barbecue sticks and deep-fried, and looked like a huge fan. It was served with a sweet and sour sauce.

Here is a recipe I developed using two of the products that Goldie and I saw at the exhibit: a hot chocolate drink made with artisanal tablea and muscovado sugar.

Muscovado Hot Chocolate

1 1/3 c grated pure
unsweetened native cacao tablets (about 4 large tableas)
1 c muscovado sugar
4 c water
1 tsp vanilla extract
Full cream evaporated milk, or carabao’s milk, as needed
1 to 2 chocolate bars, grated
(optional)

Combine the grated cacao tablets and muscovado sugar in a large saucepan. Pour in the water. Cook over medium heat, stirring frequently, until the cacao and sugar are completely dissolved. Stir in the vanilla and heat through.

Pour into a large mixing bowl and, if desired, add milk to taste. Whisk the mixture with a wire whisk or a portable electric mixer to create a froth. Or, if you have an old-fashioned batidor, pour the mixture into a batidor and beat until frothy.

Ladle into individual drinking cups, dividing equally. Optional: Just before serving, garnish each cup with grated chocolate. Makes 8 to 10 servings.