Chocolate cranachan can be made with chopped toasted hazelnuts, light muscovado sugar and chocolate . Like panela and muscovado, Sucanat retains its molasses content. The marinade may also be sweetened with muscovado or brown sugar. The drink is usually simply flavored with muscovado (or brown sugar), and pandan leaves. "Barako" is traditionally prepared black or sweetened with "muscovado" sugar. It is made by filling dough with a mixture of muscovado and glucose syrup. "Tsokolate" is typically sweetened with bit of "muscovado" sugar and has a distinctive grainy texture. The traditional sweet filling made of muscovado has other alternatives, including "ube" and mango. Some varieties of muscovado are non-centrifugal. The largest producer and consumer of muscovado is India. In the Philippines muscovado may be generated by any of the three methods. Muscovado is often used to sweeten coffee. Muscovado takes its flavor and color from its source, sugarcane juice. Muscovado is made from the juice of sugar cane that is evaporated until crystallisation occurs.