Triple Chocolate Champorado

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Triple Chocolate Champorado (Source; Judy Ann’s Kitchen)

Triple Chocolate Champorado (Source; Judy Ann’s Kitchen)

You'll never go wrong with chocolate! Whether it's Cadbury, Hershey's, or dark chocolate, this champorado spells ultimate bliss in a bowl. What to pair it with? Fried tuyo, of course! Or bacon. Anything salty is a great match to cut the taste of this luxurious champorado. 


1/2 cup glutinous rice or malagkit

1/2 cup regular rice or bigas

8 1/2 cups water, divided

1 cup cocoa powder (Hershey's or Ricoa)

1 cup milk chocolate, shaved or roughly chopped

1 cup dark chocolate, shaved or roughly chopped

Salt to taste


In a pot, boil together malagkit and bigas in 8 cups water until rice is cooked or grains are tender.

Dissolve cocoa powder in 1/2 cup of water and add to rice mixture.

Add shaved or chopped chocolate. Stir until chocolate is melted. Season with salt.

Serve with fried tuyo on the side. 

Makes 4 to 6 servings. 

From Judy Ann's Kitchen (Anvil Publishing Inc., 2015)