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Chocolate for Breakfast: Filipino Champorado

Ever want chocolate for breakfast? You can if you have this Filipino recipe in your repertoire! Five ingredients and 20 minutes is all you need to make this luxuriously warm rice porridge—how’s that for a sweet start to your day?

Chocolate for Breakfast: Filipino Champorado Recipe

Filipino Champorado Recipe

INGREDIENTS:

  • 2 3oz. packages 80% Dark Dominican Origin Bar
  • 1 cup short-grain sweet rice, also known as sticky rice
  • 5 cups water
  • 1/3 cup granulated sugar
  • 3/4 cup sweetened condensed milk

To Prepare

Place the rice in a fine-mesh strainer and rinse it under cold water, stirring with your fingers, until the water runs clear. Transfer the rice to a medium saucepan, add the 5 cups water, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.

While rice is cooking, in a small microwave safe bowl, melt chocolate in microwave, 30 seconds at a time, until no solid pieces are left (about 1 minute). Set aside to cool but not solidify.

When the rice mixture has thickened, add the sugar and melted chocolate, stirring to combine, and return to a simmer. Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside until the pudding is cool enough to eat. Spoon the champorado into serving bowls and enjoy! Pro-tip: if you have a big sweet tooth, drizzle as much sweetened condensed milk on top as you like/can handle.

Champorado can be chilled and kept in an airtight container for up to 3 days.

Fair for all

WE BELIEVE BOTH FARMER AND CHOCOLATE MAKER SHOULD SHARE THE REWARD OF MAKING A GREAT PRODUCT

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