‘Simple’ hardly describes Baguio today. And yet everyone who visits this city in the mountains wants a simpler version of it—sans the heavy traffic and the commercial establishments that draw in more people than they can comfortably accommodate.

Now, what’s simpler than a steaming vat of chocolate, rich and nutty and sweet and warm, while curled up in a wooden chair (feet up, why not?) in the company of the cool mountain air which thankfully we don’t have to compete for—just yet?

Choco-late de Batirol, located in Igorot Park inside Camp John Hay, is not exactly new. It is, in fact, popular among the tourist crowd. Who else could appreciate the coziness of the whole Choco-late de Batirol concept than those who’ve been living off city stench, horrendous traffic, and the constant threat of being stripped off of your belongings?

This Choco-late de Batirol concept, after all, is not difficult to love.

For one, it has leaves—literally—from walls to ceiling. It has far too many of them I was wondering how the structure is being held up together so it won’t collapse. From outside, it rather looks like a tree house, only that it’s not on top of a tree. But you do know what I mean.

The interior is very simple—wooden tables and chairs, the kind you see for sale along Marcos Highway—clumped neatly in corners, allowing you and your companions to be at peace with the environment (and hopefully, with yourselves and one another). The only overpowering thing around is the rich aroma of chocolate greeting you as you enter (what a grand entrance, eh?)

Their menu is nothing flashy too—just well-loved home-cooked dishes—beef steak (their bestseller, according to the friendly waitress who served us that day); Longganiza Vigan; boneless daing na bangus, tokwa’t baboy, dinuguan, etc. Pinoy merienda staples are also available—goto, pansit palabok, suman sa lihia, turron de langka, and bibingka.

Pair any—or all—of these with their signature choco-late de batirol (hot chocolate made fresh from cocoa beans, stirred in a clay pot,

served steaming hot). One can actually choose from six variants: Traditional Blend, Baguio Blend (strawberry-flavored), Cinnamon, Cointreau, Almond, and Kahlua. Cold versions are also served (Baguio Classic, Strawberry Fields, Cinnamon Swirl, Orange Tang, Almond Essence, and Choco Banana), but we opted for the hot blends when we visited—the Traditional blend and the Baguio blend.

Their Traditional Blend could do with a bit more sweetness, though, and don’t get me wrong—I’m a lover of bittersweet chocolate. But it had the characteristic nutty richness we all love about authentic hot chocolate, not those we get off supermarket shelves.

We ordered Longganizang Vigan and Bistek Baka to go with our hot chocolate, and finished the meal off with Suman sa Lihia, reminding me to sprinkle—or rather pour—muscovado sugar bits to my suman next time. Beats white sugar any time of the day. And though the servings looked measly, they were actually filling—a reminder once again to never take your food at face value—at least not after you’ve had your fill.

Healthy, wholesome, home-cooked food; a simple, natural environment to clear and rejuvenate your senses (yeah, no Wi-Fi, and it’s a little far from the city proper so you can’t just run from one spot to another); and just a warm cup of no-nonsense hot chocolate to warm yourself with. And yeah, don’t forget that cool scent of pines around you.

And that, friend, is Baguio giving you a warm welcome.

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~Choco-late de Batirol is located near Camp John Hay’s Gate 2 (near Baguio Country Club). It’s easy to miss because the place looks like grass overgrowth. It’s a breath away from Gate 2, so really, you can just walk.
~Photos from this post, except the fifth one in the series above, is by Owen Ballesteros.