Thus, in 2017, she registered Balai Cacao enterprises, and hired the mothers of the children.

She said, “We thought it was a sustainable way of helping the community. And later on, in 2019. I thought about it very hard and deep, and decided that I will leave the academe after 21 years of teaching. And so, I did not wait for retirement. Sana magre-retire ako at the time, mga nine years pa ang aabutin (It would take nine years before I retire). So, I decided to resign. But the university gave me a gratuity pay na ginamit ko rin na (which I used as) capital for my tablea business.”

She also found support from initiatives such as the Canada-funded Great Women Project and programs for women entrepreneurs of Department of Trade and Industry and Department of Science and Technology.

She continued: “My husband bought me a grinder na parang sinasaksak sa kuryente pero (an electric one but) very simple grinder. So, I didn't have to go to the market para ipa-grind yung aking tablea (to have my chocolate ground), and that was how I started—[with] P5,000 and then the grinder and then this dirty kitchen. And then we improved it. And then later on, of course, when the pandemic came, we made the factory. That was in 2019.”

Macabenta also enhanced her skills in chocolate making as well as in marketing by enrolling in different trainings.

“So, I learned the science of making tablea because I only learned it from experience and from, of course, my mentor, ‘yung elderly woman, si Nanay Paping. Later on, pati chocolate making tinuruan kami and DTI also helped me with the packaging. At first nag-introduce ako in a box, and then later on, I learned the craft and made some designs already,” she divulged.

Her enterprise thrived despite the pandemic. When her husband retired, he was able to help her out. They slowly improved their home-based factory, and found a supplier for good quality beans.

Sea salt of Bohol

From the simple, tablea, the coin-shaped unsweetened chocolate used to make chocolate drink, she was able to create other chocolate products such as nibs, candies and chocolate barks with nuts and seeds. Her latest products contain asin tibuok, the artisanal sea salt of Bohol, which is a heritage product that is in danger of vanishing.

She discovered asin tibuok through tour guides, who became their friends when they ventured into farm tourism. They invited the couple to visit a salt-making workshop.

“So pumunta kami (we went) and then we learned na ganoon pala kahirap ‘yung kanilang dinadanas just to preserve the asin tibuok, ‘yung heritage nila. And then triny din namin, kasi gumagamit na rin ako ng asin sa chocolates, ‘yung Himalayan salt. Pero na-taste ko na mas maganda ‘yung taste ng asin tibuok. Para kasing may smoky flavor na kino-compliment niya ‘yung chocolate. At saka, since very conscious kami sa health—dark chocolate ‘yung sa amin—so parang nate-temper niya or naba-balance niya ‘yung taste ng sweetness. At saka ‘yung beans din namin, dahil nga fermented siya, fruity flavor, so nako-compliment din nong fruity flavor ng asin tibuok (We went and then we learned how difficult it is for them to preserve asin tibuok, their heritage. And then we tried it because I also use salt in chocolates, Himalayan salt. But I tasted that asin tibuok has a better taste. It's like it has a smoky flavor that complements the chocolate. And since we're very health-conscious, our chocolate is dark, so it tempers or balances out the sweetness. And also our beans, because they're fermented, have a fruity flavor, so the flavor is complemented by the asin tibuok),” she enthused.

Macabenta started using asin tibuok coming out with chili chocolate flakes with asin tibuok, sesame chocolate barks with asin tibuok and chia and oat chocolate barks with asin tibuok. She also put a dash of asin tibuok on her sikwate

“I've been using asin tibuok with my sikwate. Iba ang taste ng sikwate with asin tibuok. Ang asin kasi naba-balance niya rin yung tamis. Cacao is really bitter. Bitter lang siya sa sarili niyang taste pero lalagyan mo ng sugar para naman matabunan ‘yung bitterness pero dark chocolate pa rin yung aming sikwate. Para hindi masyadong matamis, at saka may flavor siya na unique din, nilalagay namin ng asin tibuok (It tastes different with asin tibuok. The salt also balances the sweetness. Cacao is really bitter. It's just bitter on its own but you add sugar to cover up the bitterness but our chocolate drink is still dark chocolate. To be not too sweet, and to have a unique flavor, we add a dash of asin tibuok),” she enthused.

Her use of asin tibuok is her way of helping this element of cultural heritage continue, and she said she frequently promotes it so that makers can sustain their craft and tradition.

“Every time kung may chance ako (If I have the chance), I tell some of my friends not just about my chocolates but also about asin tibuok,” she said.

Cheers to new flavors 🍸

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