Ralfe Gourmet’s Kape Sino and Pandesal

One afternoon while in quarantine, I received a call from Ms. Raquel Toquero Choa, the Philippine’s Chocolate Queen, and asked if how am I doing lately. I answered “I am fine but feeling blue. I hope this crisis will be over.” To ease my worries, she continued if I wanted to try some of her Kape-sino at Pandesal created by her children, Jonathan and Angelie. I would love to have some if only the boarders weren’t stricter; but sadly, even the two bridges connecting Lapulapu City where I live and mainland Cebu were closed.

She has prepared me some kape-sino before when I visited her home in Casa de Cacao, and I still can remember the aroma of the freshly-pressed burnt white corn. It is Angelie, second to the last child of Ms Raquel, who mastered the process of kapeng sinunog.

Perfect to pair Angelie’s Kape-sino is Jonathan’s freshly-baked Pandesal made at the Casa de Cacao through a re-purposed empty drum converted into an oven to fuel the stove. Pandesal, a bread staple to every Filipinos’ breakfast.

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These are some of the photos sent to me by Ms. Raquel of the freshly-made Kape-Sino and Pandesal. As the Chocolate Queen herself, the Pandesal can always pair perfectly with The Chocolate Chamber’s Chocolate drinks she said. My favorite TCC Chocolate Drink has always been the Spanish Tskolate.

After this ECQ, I will definitely need to have a taste of the pandesal and kape-sino.

Ralfe Gourmet’s Kape-sino and Pandesal is available for delivery this ECQ. For more information, you may visit Ralfe Gourmet.

Ralfe Gourmet’s The Chocolate Chamber is also located at the Garden Bloc of Robinsons Galleria, Cebu.