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Divinely sweet, thick and rich, a cup of Philippine cocoa evokes memories of the late Spanish period, when life was elegance. Merienda or afternoon repast would mean sitting in the patio, eating pan de sal (the local bread bun) with queso de bola (Edam cheese), kesong puti (Laguna cottage cheese), or jamon (Spanish sweet ham), and sipping tsokolate-eh while the world passed by. In fact, the right way to enjoy tsokolate-eh is not just to drink it, but to dip the pan de sal laced with butter, or the Spanish doughnut known as churros, into the cocoa, letting it absorb all the sinful goodness, before taking a bite.

Suggestions:

Theme Party:
* Tsokolate-Eh !

Venues:
* Casa Manila
* Coconut Palace
* Restaurants with garden settings
* Puerta Real Gardens
* Fort San Antonio Abad, Central Bank
* Selected hotels can recreate a Tsokolate - Eh! Theme in their gardens or by the pool
* In Cebu - Fort San Pedro/ Lantaw Gardens of Cebu Plaza Hotel.
* In Bacolod, Iloilo and Ilocos (ancestral mansions and homes)
* In Baguio, Camp John Hay Grounds
* In Davao, Davao Insular Hotel Gardens

Entertainment:
* String Quartet
* Rondalla

Gifts:
* Creatively packaged chocolate tablets