Philippines Dining Reviews
February 6, 2010Now on:
#16 of 176 Best Restaurants in the Philippines!!!
Source: Igougo.com’s reviews.
Choco-Late’ de Batirol
http://www.igougo.com/dining-l259-Philippines_restaurants.html
Tsokolate eh! Tsokolate ah!
December 31, 2009
Choco-Late’ de Batirol places RP among the top destinations of the world for chocolate lovers, according to IgoUgo.com (http://www.igougo.com/travel_blog/post-p403-IgoUgos_Top_10_Destinations_for_Chocolate_Tourism.html)
“Choco-Late’ de Batirol is among the 10 Most Franchisable Businesses.” Samie Lim, President of Franchising Corporation of the Philippines.
Indeed, Choco-Late’ de Batirol has come a long way. From its birth in 1996 to its present stature in the food and novelty business, Choco-Late’ de Batirol continues to inspire as well as bring back fond memories of our childhood with its tsokolate prepared and served the traditional way.
Today, Choco-Late’ de Batirol is opening its doors to franchising opportunities for those willing to continue its advocacy: preserving traditions, culture and our environment.
We have several packages tailor-made to your budget. We have Basic Franchise Package, Outlet Franchise, and Master Franchise starting from US25000 and up.
If you would like more information on our packages and franchise opportunities, please email at: chocobaguio@gmail.com
For reservations or catering services, please call: (045) 961-7347 or 0927.200.7225
THANK YOU!!!
December 27, 2009
Choco-Late’ de Batirol
is launching the
Batirol Loyalty Cards in 2010!
Cards advertised may not be similar to actual cards.
Other cool promotion offerings will also be launched on a regular basis in all outlets.
This is our way of saying
For patronizing us throughout the years!
Choco-Late’ de Batirol City of San Fernando, Pampanga
August 16, 2009
Choco-Late’ de Batirol places RP #4
among the Worlds Best Destinations
for chocolate lovers!!!
http://www.igougo.com/travel_blog/post-p403-IgoUgos_Top_10_Destinations_for_Chocolate_Tourism.html
NOW OPEN!!
Choco-Late’ De Batirol in Northwalk 2,
Jose Abad Santos Avenue, City of San Fernando, Pampanga
(Shell station, front of Car World-Mitsubishi)
Choco-Late’ de Batirol Igorot Garden, Gate 2 Camp John Hay.
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The Neo-Cordillera Garden resto…
October 6, 2008 I
My guests and I were greeted by the gracious, super-friendly owner (originally from Pampanga) who rightly told us the best thing to do is to relax and enjoy a warm cup of tsokolate. He made us feel extremely at home, as he described the the contents of the menu, and described the easy ins and outs of picking side items. Newcomers to Filipino food will have no problem at all finding something to relish. However, choco-late’ aficionados will be in heaven. All the mainstays are fresh, and ready to go in a few minutes. Let me warn you, the Sinigang Pork Ribs and the Sarsiadong Tilapia are to die for.
All main dishes come with two side items. I ordered Sarsiadong Tilapia (Php145), a succulent, perfectly cooked and seasoned Tilapia with scrumptious mouth-watering rice, and an ample serving of the best mango salad I’ve ever tasted. I said yes to adding the addictive Sisig, and boy was that a good choice. That stuff is fantastic.
My guest couldn’t resist the Dinuguan (Php170), a popular favorite made with the labor of love, and making for a fine comfort food. Diniguan is good with puto so go ahead and dip in!
The food was so good, I knew the desserts were going to be special, and they didn’t disappoint. The Turon de Langka (Php20) was perfectly sweet. And of course, the pièce de résistance - the ultimate brown delight! The choco-late in the little brown clay cupitas. After all that good food you will savor the rich brown concoction and keep welcoming more cupitas to come. Chocolate like my grandmother used to make.
It’s rare that I’m so impressed with every part of a meal.
The meals at Choco-Late de Batirol are delicious feasts, for very low prices.
Whether you love Filipino food or you’re a first-timer, you’re probably going to find something to love at Choco-Late de Batirol. It’s worth the trip to find out. They also do event catering for prices that can’t be beat. The owner said business has been a blessing. I’m certain that word of mouth will keep the place going for many more years to come. Please spread the word if your taste buds come away as impressed as mine or pass this article on to somebody who lives closer.
Sent by: Jim Lagraine-Osorio, Ontario Canada
Choco-Late’ Haikus
Eat it in secret—
The richness buzzes your brain . . .
Chocolate—my high!
Deep—luxuriant . . .
Dark chocolate—my, oh my—
Now my heart can Fly!
Chocolate is King.
It widens ones eyes, and it . . .
Makes your heart to sing!
YES—it is Wicked.
And it is SO bad to do . . .
Choc’late: Shhhh—my VICE!
- 4 Haikus By Maj. Jesse Carnes
Chocolate sweetness
Decadence beyond compare
Pure richness thrills me
- By Rebecca Kieft
Chocolate is Life
Chocolate is addictive
Chocolate is Love
- By Tim Dartt
Lessen the darkness
If you need light, but preserve
Life’s sweet bitterness
- By Melissa R. Perez
Relax, it’s alright.
I understand what you want.
Rich, kind chocolate.
- By Eric Winter
chocolate sooths
chocolate cools
chocolate is smooth!
- By Rammy
Dark Chocolate my delight,
I’d like to eat it every night.
White cacao seeds, fermented,
roasted, ground and added to cream.
Coming from so far away.
Made into sweetened powder,
syrup, drops and bars, then Displayed.
Given as a treat for every holiday.
What a savory gesture for one who cares.
Antioxidants for our good health.
Sweet admiration for lover’s heart.
- Loa Winter
The above haikus were gathered from Poems about Gourmet Chocolate and now shared with more of you chocolate addicts out there like we all are. We hope you enjoyed this rich sampling of poems in the traditional Japanese style. If you have poems about chocolate you would like to share with the world, please don’t hesitate to email them to us and we will definitely feature them here.
"C" is for Choco-Late’
April 18, 2008 
”C” is for choco-Late’. “B” is for batirol. Put them together and you’ve got the ultimate in cultural revival approved for the whole family! This writer sat down with Tata Jojo and his merry band of “batilloros” and managed to get a peak at his formula for success.
Jojo Castro invariably holds the Aztec secret when it comes to knowing choco-late quality. This is his element and he’s good at it - its various tastes and brews. As soon as Jojo awakes, choco-late is on his mind.
It’s another weekend at Choco-Late’ de Batirol in Camp John Hay. The garden-restaurant is operated by his son, 17 year old Angelo, who has his father’s knack for customer service and choco-late’ savvy. Choco-Late’ de Batirol has become their way of life- sort of- and on good summer weekends, the whole family chips in to help.
It is no big surprise that food and choco-Late is very important to this family. “Even during busy weekends we enjoy these family get-togethers. This is like our second home.” The aroma of Sinigang na Hipon fills the air and i see a waitress serving a bowl of Pinoy salad (green mango, tomatoes, onion slices topped with bagoong) to a group of guests opposite our table. My mouth was beginning to water.
Little did i know what surprise was in store for me. Jojo came back from the kitchen with a platter of Sarciadong Tilapia, Tokwa’t Baboy, a generous serving of rice, a helping of Pork Binagoongan and some Pork Paksiw. “Help yourself,” says Jojo. I didn’t have to wait for a second invitation. I was eager and wanted to have everything infront of me.
Jojo and his crew kept feeding me and i felt like i was going to explode, but my taste buds were not quite done yet. I had to make room for the much awaited choco-late with matching turon de langka and bibingka. I was not disappointed. I watched in awe as the choco-late was batiroled right infront of me. A thick, frotty and brown liquid poured out of the brass pot and i felt my hand instinctively reach for my little Vigan clay muglet or demitasse. As the choco-late teased my tongue on its way down via my throat, i could feel a thousand different sensations all at once.
So this is the “food of the gods.” Theo Broma. Was this the way the Olmec Indians of Central and South America enjoyed this beverage? The Mayans domesticated the cacao while the Aztecs credit their god, Quetzlcoatl, for introducing the cacao to humankind. Did you know that when you break open a cacao pod it reveals a seed that is purple in color once opened? Thank you, Jojo, for the education.
The secret to Choco-Late de Batirol is simple, and it stares right back at you when you are within the confines of its “enchanted” garden. The secret is in their passion. The way they love and literally enjoy what they do. Their love for good food. Their love for service, and most of all their deep and unwavering faith in God.
“We’ve been doing this for more than 10 years, and it seems as though we are just playing,” says Soc Castro, wife and Chef. Indeed, bring your family or friends here and experience the warmth and wholesome goodness of real Filipino hospitality and great food. Choco-Late de Batirol is here to serve, and here to stay!
Feature Inspired by God
100% PINOY
100 % PINOY
Jojo Castro, Batirol Caretaker, during the 2007 100% Pinoy segment.
Choco-Late’ de Batirol is 100% PINOY!
Ang PINAKA on QTV - 2008
Choco-Late’ de Batirol on Ang Pinaka hosted by Rovilson - QTV, John Hay Baguio City, April 17, 2008
QTV host Rovilson Fernandez and crew of GMA 7 enjoy light moments during the taping of Choco-Late de Batirol segment.
Angelo, QTV crew, Sis Soc and John Michael
Rovilson interviews Jojo Castro for QTV
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The Enchanted Garden Wedding
April 10, 2008
The Date: January 10, 2008
The Event: The day Nino James Castro and Michelle Dizon became one. An inseparable couple clearly happy, in love, and devoted to each other.
The Venue: The neo-Cordillera garden of Choco-late de Batirol, Scout Hill, Camp John Hay, Baguio City
John Michael plays the violin 
Share the money. Share the Bar! Join now and start earning!
Our beloved Pastor Abe of MCLC officiates
CHOCO-LATE DE BATIROL: Scout Hill, Camp John Hay, Baguio City; Tel: (074) 446-7006 or 0917.507.1356
Lunch at Choco-late Heaven
If being choco-late high was illegal, a lot of us would have been arrested at the Choco-late de Batirol at Scout Hill, Camp John Hay, Baguio City.
The lunch had everyone’s endorphins kicking on overdrive by the last dessert. It was choco-late de Batirol from start to finish. And when I say "start," I mean starting from the cold versions of the choco-late blends such as, Baguio Classic, the Strawberry Fields, Cinnamon Swirl and Orange Tang. I have never had choco-late served this way before and i was ready for more.
Next came the fluffy bibingka followed by the Suman sa Lihia and topped off with Turon de Langka - all served with your choice of choco-late blends.
When the adults had sampled the first two parts of the menu, the children were wondering what the chefs at Choco-late de Batirol could come up with as a main entree’ that could possibly use choco-late as a side drink. We weren’t disappointed.
We learned a whole lot of new things about choco-late that day and not just from what our gustatory sense provided.
The King of Choco-late
It’s probably going to be one of the most successful branding exercises ever in the history of the Philippines.
My first encounter with Choco-late de Batirol was some seven years ago in Camp John Hay. Aside from the simple, yet tasty home-cooked meals, the choco-late de batirol caught my eye - and taste buds. Plus, I could not get away from the efficiently friendly way its owner (he would rather be called its caretaker) Jojo Castro took care of serving me one demitase after another - all free.
The brown dessert was something new for me, and at first taste - creamy, gritty with hints of salt and a dash of sugar added it to my list of comfort foods! Choco-late de batirol is like sipping a cup of thick cream thats been made a little more firm by constant beating from the molenillo, a wooden beater or whisk. Yet, it is that simple, calorie-defying, ultra-rich comfort food cacao with no conscience for dieters! It is a gentle drink, not meant to go with other rich foods, better as a reward for having just a bibingka and/or turon de langka for meryenda. This, choco-late de batirol, is your just reward.
Choco-late de Batirol serves the best home-cooked meals anywhere - hands down! Sunday lunches with the family can be an enjoyable experience while seated amidst trees, plants, vines of all shapes and sizes, recycled wooden chairs and tables and music that will bring back memories if not make you relax.
Set up a party right in its garden. Choco-late de Batirol can easily sit and accommodate 60 to 80 persons for either a childrens party or a wedding.
After seven years of coming back to my enchanted, neo-Cordillera, rain-forest garden called Choco-late de Batirol I am still here enjoying its more than satisfying meals and my all-time comfort drink - a demitasse of choco-late de batirol.
Indeed, Choco-late de Batirol is elegance in simplicity - clean, pleasant, wholesome, and satisfying. But even traditional combinations can still be infused with new flavors as I learned with their Baguio blend. Perhaps it is in unusual blends or traditional blends rolled into a single demitasse, that make Choco-late de Batirol find a wonderful balance of flavors in any cuisine or setting.
