18 May 2010
Food Trip: Choco-late de Batirol
Chocolate is a confection made from cacao beans, the seeds of the cacao plant.
Batirol, as some would say, is the clay where chocolate is cooked. Some from different regions in the Philippines argue that batirol is the wooden whisk rolled between the palms to stir and emulsify the oils of the hot chocolate. Whatever the case may be, batirol is a utensil used to create hot choco.
Choco-late de Batirol is a lovely quaint garden kitchen in Baguio that offers a variety of old-fashioned chocolate concoctions. It is a restaurant in Camp John Hay that serves traditional hot chocolate — traditional in the sense that hot chocolate is prepared using a batirol. Choco-late de Batirol also has modified the traditional batirol to cater to their more adventurous customers. Different flavors have been incorporated, flavors such as strawberry, cinnamon, kahlua, etc..
Aside from merienda dishes which pair well with hot chocolate, the restaurant also serves home-cooked Filipino full meals and dishes-to-go. Dishes include beef steak, sisig, pork barbeque, lechon paksiw, taba ng talanka, etc..
You’d be surrounded with art pieces in the restaurant. My family and I stayed at the artistically decorated big umbrellas. Some groups and barkadas opted to dine at the area with Cordillera wooden furniture.
Restaurant: Choco-late de Batirol
Address: Igorot Garden, Camp John Hay, Baguio City 2600 Philippines
Telephone Number: +6374.446.7006
Budget: PHP 50 â€“ 200 per person
Others: Choco-late de Batirol is near Camp John Hay’s 2nd gate. You’d see the resto prior to exiting gate 2. Ask the Camp John Hay guards re: directions on how to go to gate 2, as some of them are not familiar with Choco-late de Batirol.
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