Filipinos eat heavy, hefty breakfasts, because generations ago we had to go to the fields to plant rice or cast out to sea to fish early in the mornings, before the sun has even risen. And so we needed full meals to last us until the noonday repast. Which meant - very early in the day, most times when it was still dark - rice, eggs, fried marinated meats or fish stewed in vinegar the night before, sauteed vegetables, and a hot drink, be it coffee from toasted rice, or homemade chocolate.
hot chocolate drink made from homemade chocolate
Sikwate or
Tsokolate is not consumed as a daily fare, though, because it is widely known to cause hypertension (now I don't know if that were really true). But tsokolate is served for breakfast during special occasions - family gatherings after morning mass, Sunday family reunions, a late brunch after a night of baile (public dancing) in the town auditotium during fiestas, school occasions, morning wedding receptions, and during feasts for pasiyam, 40 days, bakas (babang-luksa) and dalaw (death anniversary), all of which are usually held following an early morning liturgical celebration.
the tablea made from pure cacao are wrapped in dried banana leaves.