Chocnut makes this treat distinctly Filipino c:
what you need...
250 grams glutenous rice
250 grams dark chocolate
20 pieces Chocnut
300 ml milk
water
what to do...
1. In a sauce pan, boil milk with chocolate and Chocnut until melted. Set aside.
2. Boil rice with some water.
3. When almost cooked, add milk and chocolate mixture then stir.
4. Cook for 10 minutes while occasionally stirring. Add more water if necessary to get the right consistency.
5. Garnish with milk and serve with tuyo (dried fish) or tinapa (smoked fish) or whatever you prefer to partner your Champorado with.
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