It started on a flight
Years ago, on a flight to England, I was served a chocolate mousse for dessert. I still remember the first bite, and the thought that came with it: this is what I want to do. I want to be a baker.
Back home in the Philippines, I wanted a mousse that was ours, not just another chocolate one. I'm a food technologist by training, so I couldn't help asking: could our own tablea carry it, instead of imported chocolate? I built the recipe around it to find out.
It took months of testing, working in stone-ground Filipino tablea for its deep cocoa flavor while keeping the smooth texture that first caught me. That's how the Tablea Mousse Cake came to be, and it's where my baking began.
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Featured in Tatler's guide to where to order the best chocolate cakes in Metro Manila (2026). See the feature →
Featr featured our chocolate cake in a video. Watch the feature →
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