Choco-late de Batirol: Reviving Traditions

I remember mentioning in a blog post in 2020 that Camp John Hay is the only tourist destination in Baguio I’ll keep coming back to. Recently, we went to Baguio again for three days, and we stayed within Camp John Hay for the entire trip. I even made a TikTok clip showing how easy it was to enjoy a vacation by just being in Camp John Hay, as the compound has everything—accommodations, activities, and, most importantly, a variety of restaurants. Among them is Choco-late de Batirol.

Choco-late de Batirol is a well-loved café nestled in the lush gardens of Camp John Hay in Baguio, known for its rustic charm and dedication to traditional Filipino hot chocolate. This cozy spot celebrates the art of batirol, a traditional wooden whisk used to handcraft thick, rich chocolate drinks from cacao tablea. Beyond its signature hot chocolate, the café offers a unique Filipino-inspired menu and an inviting atmosphere, surrounded by greenery that complements the cool Baguio climate. It’s a must-visit destination for anyone looking to experience authentic Filipino flavors in a warm, nostalgic setting.

Traditional Blend

I noticed that the Traditional Blend had bits of crushed cacao tablets, proving it’s made with the real thing and showing it’s made from natural ingredients. It was rich and chocolatey but not overly sweet. The addition of peanuts added a nice flavor and texture. Mixing it in batirol truly made the drink frothy. However, I have to be honest. I feel like the brand is overrated. The Traditional Blend wasn’t as exceptional as I expected for it to be highly recognized. Its flavor was just the same with a delicious hot cocoa we could make at home.

Iced Chocolate Baguio | Cinnamon

For our next visits, we tried the flavored hot chocolate drinks. The Iced Chocolate Baguio is their strawberry flavor. Initially, the chocolate flavor felt a bit light and didn’t have the bitterness I was expecting, nor was the strawberry flavor very intense. But toward the last few sips, I could finally appreciate the blend of chocolate and strawberry, as both flavors became more pronounced and balanced. On the other hand, the Cinnamon had a nice cinnamon aroma, but I found the flavor infusion a bit light. I’d have preferred it to be richer and thicker for a more intense experience.

Tocino Kalabaw

For the dishes, we immediately picked the thing that seemed unusual to us and that is Tocino Kalabaw. The waiter informed us that their Tocino Kalabaw is Kapampangan-style, so we had to expect some hints of acidity in the meat. I didn’t find it to be bothersome though. The balance of sour and sweet, likely from the sauce, was tasty, though it masked some of the carabao meat’s natural flavor. I was expecting it to be gamy. I enjoyed the crispy edges on the tocino and the perfectly cooked egg with golden yolk that came with it.

Suman

I’m not a fan ofsuman, but this one was exceptionally soft and smooth. Baguio’s Choco-late de Batirol became a great way to feature the Ilocos variant of suman since it worked well with the restaurant’s hot chocolate drinks. The muscovado and coconut added extra delectability. I’d like to suggest pairing it with our Mindoro coco jam. It would be a perfect match. The serving size was just right even if there were only two pieces. They were large enough to satisfy one’s tummy.

Arroz Caldo

TheArroz Caldo was quite plain and not the one what I expected. It was more like a basic rice porridge. The seasoning was a bit lacking, but if you’re just looking for something warm, it’s still good and has a nice flavor. Our group is used to the local Batangas arroz caldo, so we had something to compare it to. And as a Mindorenya, I couldn’t accept an arroz caldo as dull and white as this. Where’s the chicken? Why is it not yellowish? It didn’t stay hot for long, probably because of the cold weather, so it cooled down pretty quickly.

Quarter Leg Fried Chicken

For the price, the serving was generous. The cuts of chicken, which were mostly legs and thighs, were large. It even came with some kropek, which were a nice addition. The flavor wasn’t anything special. It reminded me of homemade cooking. At home, I’d probably season it with a bit more salt, as it was a bit bland on the inside. The breading was thin, which I liked, and it still had a good crunch. The gravy was tasty and served warm, but I actually enjoyed it more with soy sauce, which is weird. The meat was tender since it was boiled, but a bit on the dry side from being slightly over-fried.

Tokwa’t Baboy

We ordered theTokwa’t Baboy from the meryenda section, but it worked well as a lunch for us. The serving size was generous, though the ratio of tofu to pork felt a bit unbalanced. There was much more tofu. However, the tofu pieces were large, plentiful, and not greasy. The pork was crispy and served in thin strips, though a bit bland on its own. With a hint of sweetness, the accompanying vinegar was yummy. It made the dish better-tasting. Even my husband, who usually isn’t a fan of tofu and vinegar, enjoyed it.

Chocolate Bars

My husband went to Baguio one time and he surprised me with these chocolate bars from Choco-late de Batirol. He didn’t just bought me one. He bought all flavors available. The chocolate was dark as expected. IT was good with strawberry and mango as the fruit bits contributed acidity similar to gummy candies. The one with almonds was the best for me since it had incredible texture. The traditional blend was dull to eat since it has no flavor that contrasts. Lastly, I don’t think adding freeze-dried coffee bits to a chocolate bar is the best way to flavor it as coffee. The texture didn’t seem right.