Double Chocolate Champorado appeared first on CASA Veneracion
If you have leftover rice, heat it with milk and add chocolate to make champorado. If, like me, you’re not a fan of tuyo (salted dried fish), garnish with salted nuts and, for added richness, milk chocolate morsels. Let’s make three things clear first. First, this is not Mexican champurrado but Filipino champorado, a rice …
Double Chocolate Champorado was written by Connie Veneracion and originally published in CASA Veneracion.