Double Chocolate Champorado

Instead of tablea, this ultra-rich champorado gets all its flavor from dark and milk chocolate. No additional milk or sugar required.
4–5 servings
Prep Time
10 Mins
Active Time
35 Mins

This extra-chocolatey champorado does away with the distractions of milk or sugar, relying solely on two kinds of chocolate to deliver flavor. And with less ingredients (just chocolate and rice!), this version becomes simpler to make than your traditional tablea-based porridge.

A mix of your favorite dark and milk chocolate creates a rich, creamy champorado that's deeply flavored and perfectly sweetened—pure, unadulterated double chocolate in every spoonful.

History of Champorado

Filipino champorado has roots in Mexican champurrado, a hot beverage made with chocolate, sugar, milk, and masa harina, the corn flour used to make tortillas.

The chocolate drink reached Philippine shores in the 17th century through the Manila-Acapulco galleon trade. Since we didn't have masa, locals used malagkit (glutinous rice) instead. The drink eventually evolved into a sweet chocolate porridge to enjoy for breakfast or on rainy days.

Why This Recipe Doesn't Use Tablea

What is Tablea?
Filipino tablea or tableya, meaning "tablet", are pucks of pure chocolate. They are made with local cacao beans that have been fermented, dried, roasted, ground, and shaped into coins or balls. Tablea serves as the main ingredient for sikwate/tsokolate (Filipino-style hot chocolate) and champorado (chocolate rice porridge).

Tablea makes a fine bowl of champorado. It's pure unsweetened chocolate, and you can't get any more chocolatey than that. But it's also extremely bitter.

Tablea champorado needs milk and sugar to balance out the bitter cacao. It's borderline inedible without them. However, you can go overboard and hurt the champorado's flavor and texture. Too much milk will water it down. Too much sugar will stifle the chocolate's bitter, roasted notes.

We wanted to make the most chocolate-centric champorado possible, sticking to just chocolate and rice as much as we can. Was there a way skip the hassle of milk and sugar? What if the milkiness and sweetness came from the chocolate itself?

Using Dark & Milk Chocolate

After a series of chocolate experiments, we found that a mix of dark and milk chocolate made a deeply flavored, purely chocolate champorado with the perfect pitch of sweetness.

  • Dark chocolate with at least 85% cacao brings the bittersweet, mildly tangy notes that we love from tablea.
  • Milk chocolate works as a substitute for sugar and milk. It adds a milky, mellow sweetness with hints of caramel and vanilla, all while adding points to the chocolate flavor as well. A win-win!

Choose a dark and milk chocolate you love—the kind you'd buy an extra bar of to snack on. If you can't find 85% dark chocolate, pick up a bar at the 75–80% range.

Now that you have your chocolate, all you need is glutinous rice and water. Once your rice starts to thicken, chop up the chocolates and stir it in until completely melted. No milk, no sugar. Just creamy, chewy rice in pure melted double chocolate: the ultimate champorado.


  • 4-6 cups water
  • ½ cup glutinous rice
  • 150–200g 85% dark chocolate, chopped
  • 150–200g milk chocolate, chopped

For Serving

  • powdered milk
  • fried danggit

Make champorado: Heat water in a large pot over high heat. Once the water is boiling, add glutinous rice and stir. Reduce heat to medium-low and cook, stirring occasionally to prevent scorching the bottom, until mixture has thickened, about 20–25 minutes. Add chopped dark and milk chocolate. Stir until chocolate has melted and incorporated into the rice. Cook until creamy and grains are soft, about 10–15 minutes more.


Serve: Divide champorado between bowls. Top each serving with a spoonful of powdered milk and fried danggit. Serve warm.

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